2. TABLE OF CONTENTS
Czech Republic ……………………………………………………………… 3
Holland………………………………………………………………………….. 23
Iceland…………………………………………………………………………… 31
Italy……………………………………………………………………………….. 43
Scotland…………………………………………………………………………. 61
Slovenia………………………………………………………………………….. 82
Spain………………………………………………………………………………. 88
This project is being realized with financial support of the European Union. The author
is entirely responsible for the contents. Statements do not represent opinions of the
European Commission and the European Commission is not responsible for the use of
information included.
3. 3
RECIPE BOOK – CZECH REPUBLIC
BRAMBORÁK – HOT POTATOE CAKE (starter)
PICTURE INGREDIENTS
Potatoes (0,5 kg)
Milk (5 dcl)
Flour (100 g)
Egg (1 pc)
Garlic
Salt
Pepper
Sweet marjoram
Oil
STEP BY STEP
Nº EXPLANATION PICTURE
1 We peel potatoes.
2 We wash peeled potatoes.
3
9. 9
RECIPE BOOK – CZECH REPUBLIC
SVÍČKOVÁ – TENDERLOIN WITH CREAMY SAUCE (main course)
PICTURE INGREDIENTS
Sirloin of beef (750 g)
Carrot, celery, parsley, onion
Bacon (150 g)
Butter (150 g)
Salt, pepper, thyme, bay leaf
Lemon sauce, sugar,vinegar
Mustard (100 g)
Cream (250 ml)
Flour (2 spoons)
Cranberry compote
STEP BY STEP
Nº EXPLANATION PICTURE
1
Cleaned vegetables are
grated into small pieces.
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10. 10
2
A half of bacon is cut into
small stripes.
3
We make holes into meat
and put the pieces of bacon
inside.
4
We put meat into a bowl
and add a half amount of
grated vegetables.
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11. 11
5
We add salt, pepper, onion,
vinegar and water (1:3).
6
We put a saucepan with
butter on a cook-stove.
7
We add the rest of the
grated vegetables and the
rest of cut bacon and roast.
Later we add also slices of
lemon and mustard.
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12. 12
8
We add meat into the
saucepan.
9
We add also water and
stew.
10
After short stewing we put
the saucepan into an oven.
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13. 13
11
When meat is soft, we
remove it.
12
The saucepan without meat
we put back on the cook-
stove.
13
We stew the sauce and add
flour mixed with a bit of
water.
13
14. 14
14 We add cream.
15
We liquidize the sauce
properly.
16
We cut the meat into thin
slices.
We serve the meat and
sauce with dumplings and
cranberry compote.
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16. 16
RECIPE BOOK – CZECH REPUBLIC
DUKÁTOVÉ BUCHTIČKY – SMALL DUCAT CAKES (sweet course)
PICTURE INGREDIENTS
Flour (500 g)
Yeast (25 g)
Sugar (70 g)
Milk (3 dcl)
Eggs (4 pcs)
Oil (100 g)
Butter (150 g)
Salt, lemon peel
Vanilla
Jelly
STEP BY STEP
Nº EXPLANATION PICTURE
1
We put mashed yeast into
a bowl and add sugar.
2 We mix the blend carefully.
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17. 17
3
We add milk and flour and
again mix it properly.
4
We leave the blend on a
warm place for a while and
then add an egg.
5
We grate lemon peel and a
bit of salt.
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6
We add a half of melted
butter.
7
We add the rest of the
flour.
8 We work dough properly.
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9
We leave the dough on a
warm place.
10
Meanwhile we prepare
cream. We warm milk in a
saucepan.
11
We add two egg yolks and
mix it properly.
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12
We add jelly and vanilla
into a bit of cold milk and
mix it.
13
Mixture is added to warm
milk.
14
We cook the cream till it is
compact.
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15
Dough is divided into four
pieces. We create four
rollers which are cut into
small pieces.
16
From small pieces we make
small balls, which are put
into a saucepan and baked
in an oven.
17
Baked cakes are separated
out and on the plate
poured with cream. The
dessert should be served
hot.
21
23. 23
RECIPE BOOK - HOLLAND
Roll of “Twentse Nagelhout” and marinated asparagus
with a fresh herb salad
PICTURE INGREDIENTS
Ingredients for the salad and asparagus:
8 pieces of asparagus
1 tbsp mace powder
200 grams thin sliced ‘Twents
Nagelhout’
250 grams mix of soft types of
lettuce and green flavours
A pinch of salt
Ingredients for the marinade:
10 ml white wine vinegar
30 ml olive oil
1 tsp yellow mustard
1 tbsp chopped parsley
20 gr caster sugar (white)
A pinch of salt
STEP BY STEP
Nº EXPLANATION
1
Peel the asparagus twice with a peeler. Start at the top of the asparagus and work your way
down. Chop two centimetres of the end of the asparagus.
2
Boil the asparagus in about 3 minutes in boiled water with a pinch of salt and the mace
powder.
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3 Put the fire out and let them cool down. Drain the asparagus in a tea towel.
4
In the meantime you can prepare the marinade. Put everything (except for the olive oil) in a
bowl. Beat the mixture with a whisk and slowly add the olive oil. It will become thicker and
if the olive oil is absorbed, your marinade is finished.
5
When the asparagus have cooled down you put them in the marinade. The flavour will be
the best when leaving them to marinate overnight. But a few hours will do as well. Do not
throw away the marinade!
6
Put 4 to 6 pieces of nagelhout imbricated in a square. The square has to be as long as the
asparagus (without the top). The tops should stick out the from the square. Gently roll the
asparagus in the nagelhout so it becomes a tight roll.
Repeat it for the second roll.
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25. 25
7
Cut the rolls in the middle. Put them on a square plate with the ends towards each other.
You have to put the herb salad in the middle. You can use the marinade to flavour the herb
salad. You could add bread croutons or cherry tomatoes to decorate the herb salad.
8 Bon appetit! Enjoy your meal!
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26. 26
RECIPE BOOK - HOLLAND
Slowly cooked blade or feather stakes with meloes onions and oven-baked
wedges
PICTURE INGREDIENTS
Ingrediënten voor de feather stakes
800 grams of feather stakes
80 grams butter
1,5 l bouillon
1 Leek, cut into rings
1 onion cut into pieces
1 winter carrot cut into
pieces
1 tbsp yellow mustard
Ingredients for the Wedges:
800 gr potatoes
Olive Oil
Rosemary
Salt and Pepper
Ingredients for the Ootmarsumse onions:
500 grams meloes onions
2o ml boullion of chicken
Thyme
Salt and pepper
STEP BY STEP
Nº EXPLANATION
1
Heat the oven to 120 ºC. Bake the meat in a pan and flavour it with salt and pepper. Put the
meat in a casserole. Pour the bouillon over the meat.
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2
Put the vegetables aside and slowly bake it in the oven for three hours. Check if the meat is
cooked.
3
Roll the meat firmly in cling film and let it cool down.
Do not throw away the bouillon!
4
Seethe 500 ml bouillon and let it boil down till you have 250 ml. Add the yellow mustard
and a few chips of butter. Flavour the bouillon with salt and pepper. Cut the meat in slices
and bake it in a pan on both sides.
5
Clean the potatoes with water. Chop the potatoes into wedges and put them in a baking
dish. Sprinkle some olive oil over the wedges. Flavour the wedges with pepper, salt and
rosemary. Stir the wedges and put the baking dish in a preheated oven (180 ºC). Bake the
potatoes for 40 minutes.
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6
Boil the meloes onions for 8 minutes. Put the onions in cold water after 8 minutes. Peel off
the skin. Bake the onions in pan till they are golden brown. Add the chicken bouillon and
the herbs. Wait until the mixture is boiled down.
7
Put the feather stakes in the middle of the plate and pour the yellow mustard sauce over it.
Put the meloes onions and the wedges around it. For the finishing touch you can put
rosemary or thyme on top of the stakes.
8 Bon appetit! Enjoy your meal!
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29. 29
RECIPE BOOK - HOLLAND
Pie of French toast from ‘Twentse krentewegge’, Goat cheese with butter milk-ice
PICTURE INGREDIENTS
Ingredients for the French toast:
- 4 slices Twentse krentewegge
- 1 vanilla-pod or vanilla aroma
- 2 eggs
- 50 ml milk
- 50 grams sugar
- honey
Ingredients for the Wedges:
800 gr potatoes
Olive Oil
Rosemary
Salt and Pepper
Ingredients for the Ootmarsumse onions:
500 grams meloes onions
2o ml boullion of chicken
Thyme
Salt and pepper
STEP BY STEP
Nº EXPLANATION
1 Beat milk, eggs, sugar and vanilla. Cut the slices of krentewegge in 3 pieces.
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2
Turn on the fire. Grab a piece of krentewegge and put it through the batter and bake it
golden brown on both sides. Repeat this until every slice is baked.
3
Put one slice baked krentewegge on a plate. Put a thin sliced goat cheese on top of the
krentewegge. Put one slice of baked krentewegge on top of the goat cheese. Put a thin
sliced goat cheese on top of the krentewegge. Now you have a pie
4 Put the pie in a preheated oven for five minutes (180 ºC) so the cheese will melt.
5
Put the pie on the right side of your plate next to a scoop of butter milk-ice. Pour some
honey criss-crossed over the plate. Put a bit of mint on top of your pie and you’re done.
6 Bon appetit! Enjoy your meal!
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STEP BY STEP
°
PICTURE EXPLANATION
1
Mix sugar and salt
cover the salmon
fillet
2
Chop chives, dill
and parsley fine.
Sprinkle seasoning
draft on top.
3
Finally, chop the
pink pepper and
sprinkle all over.
Put the Salmon in
fridge during two
days
Slice
33. 33 33
4
Chop the dill, put
all the ingredients
in a bowl and stir
well.
FINAL RESULT
In Iceland this popular course is called “ Grafinn
lax m/graflax-sósu”. Serve with toast
34. 34
RECIPE BOOK - ICELAND
Icelandic Lamb bouillon soup – 4 pers.
PICTURE INGREDIENTS
500 g lamb meat
chopped in big
dices
50 gr. Rice
10 gr. Oat meal
1,7 ltr. Cold
water
½ spoon sea salt
½ onion
1 Leek
1 med. size
turnip
2 med. size
carrots
6 pealed
potatoes
beef or lamb
bouillon
black pepper
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35. 35
STEP BY STEP
°
PICTURE EXPLANATION
1
Bring water to boil,
add the meat and
extract the upper
foam.
2
Chop the turnip
into cubes; carrots
in thick slices; onion
and leek into slices
and add into the
pot. Add sea salt,
bouillon, rice,
potatoes and oat
meal.
3
Simmer for approx.
45 minutes –
Season to taste.
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37. 37
RECIPE BOOK - ICELAND
Skyr dessert – 3 pers.
Skyr is made from skimmed milk. It’s an Icelandic speciality.
It is full of protein and very healthy.
PICTURE INGREDIENTS
Recipe for the
making of 200 gr.
Skyr:
Use approx. 500
gr. of natural
yogurt, verse in a
bowl with a paper
towel at the
bottom.
Keep in fridge for
2 days (bowl
under)
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38. 38
50 gr. butter
50 gr. Daim
caramel bar
1 tablespoon
powdered
sugar
200 gr. Skyr
100 gr. oat
biscuits
0,75 teaspoon
vanilla sugar
1 dl. cream
STEP BY STEP
°
PICTURE EXPLANATION
1
Crush oat
biscuits in a
plastic bag.
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39. 39
2
Finely chop daim
and mix with oat
biscuits
3
Mix melted butter,
oat biscuits and
daim
4
Put the cracker
mixture in the
bottom of a jar
Press the mixture
at the bottom
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41. 41
Put Skyr mixture
on top of cracker
mixture
Keep in fridge for
2 hours until
solidified
Add berries on the
top when served
When dessert is
made 1-2 days in
advance , close the
jar and keep in the
fridge
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43. 43
RECIPE BOOK - ITALY
Antipasto or Appetizers with Bruschetta
The word "antipasto" means "tidbit before the meal," (ante, before - pasto, meal) and Italian
antipasti vary considerably from Region to Region but the ingredients are basically similar we
usually have slices of prosciutto di Parma,salame di Felino, black and green olives
accompanied ed by bruschetta al pomodoro
SERVES 4
PREPARATION TIME 15 MINUTES
COOKING TIME 5 MINUTES
LOW DIFFICULTY
PICTURE INGREDIENTS FOR THE BRUSCHETTA
4/6 Slices of Italian Bread
Extra Virgin olive oil
2 tomatoes chopped
salt
pepper (optional)
garlic
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44. 44
STEP BY STEP
Nº EXPLANATION PICTURE
1
Put the chopped tomatoes in a bowl and
season with salt pepper and olive oil let
rest for 10 minutes
2
Cut relatively thin slices of Italian bread
3
Rub a piece of garlic on the bread, this
step is optional (only for those who like
garlic )
.
4
toast the bread in oven or on the grill for 4
to 5 min .
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45. 45
5
Put the tomato mixture on the toasted
slices just before serving
FINAL RESULT
45
46. 46
RECIPE BOOK - ITALY
BUCATINI ALL’AMATRICIANA
Typical dish of the Region Lazio,the name comes from a town called Amatrice near Rome , any
type of pasta can be used, but the bucatini is the best it is a long pasta (a sort of large
spaghetti with a hole that is quite difficult to eat,without making a mess but delicious
FIRST COURSE
REGION LAZIO
SERVES 4
PREPERATION TIME 20 MINUTES
COOKING TIME 20 MINUTES
MEDIUM DIFFICULTY
PICTURE INGREDIENTS
400g bucatini
150 g of bacon or pork bacon
1 pound (400 g) ripe tomatoes or
(4-5 plum tomatoes), blanched, peeled,
seeded and chopped
can substitute with canned chopped
tomatoes
1 red chilli or dried cilly peppers
50 g of grated Pecorino Romano
salt and pepper
4 white onions medium size
2 tablespoons extra virgin olive oil
¼ cup of white wine
STEP BY STEP
Nº EXPLANATION PICTURE
1
Set the pasta water to heat in a
large pot ( make sure that there
are at least 2 litres of water) , salt
it when it boils,
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47. 47
2
Cut the guanciale or bacon into
small pieces
3
In a large fry pan, cook the
guanciale over medium heat
for several minutes until crisp
but not brown.
4
Remove the pancetta with a
slotted spoon and reserve, but
leave the fat in the pan. Add the
olive oil, onions and chili pepper
and cook for several minutes until
the onions are just not browning.
Add the white wine and let
evaporate for a few minutes
5
Add tomatoes and their liquid to the
gravy on the pan.
Season to taste with salt and
pepper,
Cook over agentle heat for about
10 minutes, until sauce is slightly
thickened
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48. 48
6
toss the bucatini in abundant
boiling water
Stir just after to avoid sticking let
cook with moderately high flame
until "al dente” that is when
tasted they must be a bit hard
about 7 /8 minutes not longer!
do not overcook
7 drain the pasta well
8
add to the sauce
toss gently add pecorino
9
let simmer at high flame
a few minutes and serve
immediately
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50. 50
RECIPE BOOK - ITALY
Abbacchio al Forno
Atypical dish of our region it uses the young lamb meat available in the lazio region
SECOND COURSE
REGION LAZIO
SERVES 4
PREPERATION 15 min + 1to 2 hours for the marinade
COOKING TIME 1 HOUR
MEDIUM DIFFICULTY
PICTURE INGREDIENTS
or ribs)
of extra virgin olive oil
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51. 51
STEP BY STEP
Nº EXPLANATION PICTURE
1
Make some deep cuts in the meat ,
introduce in each a clove of garlic
and a sprig of rosmarino.
2
Let the meat marinate for at least two
hours in a marinade prepared with
plenty of oil , a bit ' of good quality
white wine , a pinch of salt and a
sprinkling of pepper , turning a few
times.
3
remove the meat from the marinade ,
let it drain well, pat dry and place in a
baking dish with the remaining oil .
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4
preheated oven ( 180 ° C ) for about
an hour , until browned evenly.
FINAL RESULT
52
53. 53
RECIPE BOOK - ITALY
CARCIOFI ALLA ROMANA - ARTICHOKES ROMAN STYLE
Side dish
REGION LAZIO
SERVES 6
PREPERATION TIME 1 hr. 15min
COOKING TIME 45min.
MEDIUM DIFFICULTY
PICTURE INGREDIENTS
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh mint
2 cloves garlic, finely chopped
Salt, to taste
1 tablespoon plus 1 cup extra-virgin olive oil
6 artichokes
Juice of 1 lemon
STEP BY STEP
Nº EXPLANATION PICTURE
1
Fill a large bowl with cold water and add
juice of 1 freshly squeezed lemon
take off the outer dark green leaves of
the choke
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54. 54
2
trim the tip so that you could see the
center. Pull out the purple leaves and
scrape out the choke with a spoon.
3
Cut stem and remove the dark green
filaments
4
While trimming the artichoke, dip it
in the acidulated water to keep the
artichoke from discoloration. When
done trimming place in the
acidulated water.
5
In a small bowl, combine the parsley,
mint, garlic, salt and 1 tablespoon olive
oil
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6
In the cavity of the artichoke from which
the choke was removed, place 1
teaspoon of the herb mixture. Repeat
this procedure with the remaining
chokes
7
Arrange all chokes in a deep pan that
keeps them close together, let
simmer with some oil for a few
minutes
8
add enough water to cover them
half way ,cook at moderate heat
beeing carful in turning them after
about 15/ 20 min.
9
When the artichokes are finally
cooked – add just a little more olive
let simmer and serve
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57. 57
RECIPE BOOK - ITALY
Ricotta cake typical cake of Lazio uses ingredients of the pastural community
Ricotta obained from cows milk or sheeps milk
PICTURE INGREDIENTS
For the crust
1 1/2 cups cake flour 400gr
2 eggs
2 ½ teaspoons baking powder
1/4 teaspoon salt
6 tablespoons of sugar
the graded rind of 1 lemon
3/4 cup (1 1/2 sticks) 150 gr. butter, at room
temperature, plus more to grease the baking pan
For the filling
1 1/2 cups ricotta cheese 300 gr
1 cup granulated sugar
2 large eggs
Dark chocolate 100 gr. drops or chopped chocolate
3 teaspoons of ground cinnamon
STEP BY STEP
Nº EXPLANATION PICTURE
1
Preheat the oven to 350 degrees
F. Grease a 9 by 5 by 3-inch to loaf
pan with butter
In a medium bowl combine the
flour ,baking powder the softened
butter, the eggs, the sugar the
grated lemon rind , salt and 2 eggs
until you obtain a medium mixture
Whisk combine
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58. 58
2
Put the dough in the fridge
wrapped in plastic film or in a bowl
for 30 min
3
Ricotta filling
Using an electric mixer, cream
together the butter, ricotta
cheese, and sugar until light and
fluffy, about 3 minutes. With the
machine running, add the eggs one
at a time. Add the cinnamon and
lemon zest and mix until combined
4
Add the chocolate drops
5 Blend until you have a soft mixture
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59. 59
6
Take the dough out of the fridge
and roll out pastry to line the
pastry pie pan and to decorate the
top layer
7
Pour the mixture into the prepared
loaf pan and level off
8
fold in the edges of the pastry
9
cut strips of pastry dough and
decorate top of the filling bake
until a toothpick comes out clean
and the cake is beginning to pull
away from the sides of the pan,
about 45 to 50 minutes
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61. 61
RECIPE BOOK - SCOTLAND
Cullen Skink Soup
PICTURE INGREDIENTS
Half onion
300g smoked haddock
250ml water
190ml milk
1 small potato (about 60g mash)
40ml double cream
STEP BY STEP
Nº EXPLANATION PICTURE
1
Chop the onion and fry in butter or
oil.
2
Cut the haddock into large pieces if
it contains bones or small pieces if
it doesn’t. (This is so it’s easier to
take the bones out later on.)
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3
Add the haddock and water to pan,
bring to boil and simmer for 20 to 25
minutes.
4
While the fish is bubbling away boil
the potatoes and then mash.
Once fish is cooked, remove the
bones and flake the haddock into
small pieces.
Put the haddock flakes back into the
pan along with the mashed potato
and milk. Stir to combine.
5
Allow the soup to cook for a few
minutes. Take it off the heat once
the soup is warm through.
Season with salt and pepper and
just before serving stir the cream
through and garnish with chives.
It’s a lovely creamy soup which I
love with lots of black pepper to
spice it up.
Enjoy with some crusty bread!
FINAL RESULT
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63. 63
Favourite Scottish Recipes
Mince and Tatties
PICTURE INGREDIENTS
Decent sized potatoes, peeled and quartered
2 tablespoons sunflower oil
1 carrot, chopped
1 onion, chopped
Half garlic clove
500g beef mince
1 pint beef stock/ stock cube
Salt and pepper to add taste (optional)
STEP BY STEP
Nº EXPLANATION PICTURE
1
Put potatoes in a large pan
and cover with cold water
and put on heat to boil.
2
Meanwhile add the oil to a
heavy based pan (cast iron is
great for this wholesome eat),
add carrot, onion and garlic.
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3
Cook for 2 minutes, stirring
frequently so it doesn't take
colour
4
Add the mince and cook off till
completely browned, when
browned continue frying for a
further 5 mins.
At this point add some salt and
pepper.
Crumble one beef stock cube
over the meat and add 1 pint
of water (or alternatively use
pre-made beef stock).
5
Leave the pan slightly covered
and simmer for 35 -45 mins.
after which time you may
season to your taste.
6
Drain the potatoes and roughly
mash with a little butter to
taste.
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7
Serve the mince with hot
buttered potatoes, and bread
to soak up the delicious gravy.
FINAL RESULT
RECIPE BOOK - SCOTLAND
Shortbread
PICTURE INGREDIENTS
2-1/2 cups flour
1/2 cup sugar, plus
1 cup butter, cold and cut into cubes
Variations of the recipe can include adding
chocolate chips or lemon zest or vanilla/any
flavouring.
STEP BY STEP
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Nº EXPLANATION PICTURE
1
Shortbread can be made with as
few as three ingredients: butter,
flour and sugar.
Cut up the butter and place it
back in the refrigerator until
needed.
2
With a wire whisk, mix together
the flour and the sugar.
3
Add the cold cut pieces of butter.
4
The butter mixed into the
flour/sugar mixture should like
this, like peas.
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5
For shortbread recipes that have
additional ingredients like
chocolate chips, nuts and so on,
stir them in at this step.
6
Dump the mixed shortbread
pastry ingredients into a lightly
greased pan. To lightly grease a
pan, I use cooking spray and then
wipe it out.
7
As I wanted to make two types of
shortbread at a time, I divided
the pastry into 2 parts. I then
added the chocolate chips to one
half.
Use your hands to press the
pastry into the pan.
Bake for 350 degrees F. for 25 to
30 minutes.
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8
The shortbread should be slightly
brown on top when removed from
the oven.
While still warm, cut the
shortbread into squares and cut
diagonally to form triangles.
Sprinkle top with sugar.
FINAL RESULT
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Favourite Scottish Recipes
Scotch Broth Soup
PICTURE INGREDIENTS
250g/8oz carrots, peeled, diced
250g/8oz turnips, diced
2 onions, peeled, diced
1 celery stalk, diced
1 leek, white part only, sliced
75-125g/3-4oz pearl barley
125g/4oz dried peas, soaked in water for 4-
5 hours, drained
salt and freshly ground black pepper
2.3litres/4 pints lamb or mutton stock
85g/3oz kale, chopped (optional)
salt and freshly ground black pepper
STEP BY STEP
Nº EXPLANATION PICTURE
1
Heat all of the
ingredients, except
the kale, in a large
saucepan until
boiling.
2
Reduce the heat and
simmer gently for a
2-3 hours, or until
the peas and pearl
barley are soft.
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3
Stir in the kale and
cook for a further
10-12 minutes, or
until the kale is
tender. Season, to
taste, with salt and
freshly ground black
pepper.
FINAL RESULT
Favourite Scottish Recipes
Steak Pie
PICTURE INGREDIENTS
900g/2lb stewing steak, cut into
cubes
plain flour, seasoned with salt and
freshly ground black pepper, for
dusting
1 tbsp olive oil
2 onions, sliced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
salt and freshly ground black
pepper
570ml/1 pint hot beef stock
225g/8oz ready-rolled shortcrust
pastry
1 free-range egg, beaten
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STEP BY STEP
Nº EXPLANATION PICTURE
1
Dust the cubed steak with the
seasoned flour
2
1. Heat the oil in a large heavy-
bottomed pan and fry the meat,
stirring frequently, until
browned on all sides.
3
Add the sliced onions, herbs, salt
and freshly ground black pepper and
the stock and bring to the boil
4
2. Reduce the heat and simmer
gently for an hour and a half.
3. Preheat the oven to
190C/375F/Gas 5.
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5
4. Transfer the filling mixture to
an ovenproof dish. Line the rim
of the dish with a thin strip of
pastry. Dampen the pastry rim
by brushing with beaten egg. Cut
a piece of pastry to fit across
the top of the dish and place on
top of the dish, pressing the
edges together to seal. Decorate
with pastry trimmings, make a
steam hole in the centre of the
pie by slashing with a sharp
knife, then brush with more
beaten egg
FINAL RESULT
Favourite Scottish Recipes
Cranachan
PICTURE INGREDIENTS
300 ml whipping/double cream
3 tablespoons clear honey
5 tablespoons natural yoghurt
30g oats
170g raspberries
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73. 73
STEP BY STEP
Nº EXPLANATION PICTURE
1
Toast the oats in a hot dry pan over
medium heat until browned and
fragrant. Leave to cool on a plate.
2
Whip the cream until it forms soft
peaks.
3
Fold the yogurt and honey into the
cream.
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74. 74
4
Layer the cream, and raspberries in
a glass. Chill in the fridge until you
are ready to serve it.
5
Before you serve, sprinkle the oats
on top and decorate with a
raspberry.
FINAL RESULT
Cranachan is a very traditional Scottish
dessert usually made with whisky but
this recipe doesn’t include it. You can
experiment with the presentation or
even try adding blackberries. Enjoy!
Cream
Raspberries
Cream
74
75. 75
Favourite Scottish Recipes
Potato soup
PICTURE INGREDIENTS
1 tbsp vegetable oil
1 onion, sliced
225g/8oz potatoes, cubed
2 medium leeks, sliced
1.2 litres/2 pints vegetable
stock
150ml/5fl oz double cream
salt and freshly ground black
pepper
STEP BY STEP
Nº EXPLANATION PICTURE
1
Heat the oil in a large pan and add the onions,
potatoes and leeks. Cook for 3-4 minutes until
starting to soften.
2 Add the vegetable stock and bring to the boil.
Season well and simmer until the vegetables
are tender.
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76. 76
4
Whizz with a hand blender or in a blender
until smooth. Reheat in a clean pan, stir in
the cream or crème fraîche.
5 Heat through and serve
FINAL RESULT
76
77. 77
Favourite Scottish Recipes
Stovies
PICTURE INGREDIENTS
6 large potatoes .
300ml milk
2 onions
50g of butter
1 tin of corned beef.
STEP BY STEP
Nº EXPLANATION PICTURE
1
Peel potatoes and cut into
small cubes. Place in a
medium-sized pot and
cover with milk. Heat until
boiling then bring to a
simmer.
2
2.While potatoes are
simmering...chop onion
roughly and fry in butter
until brown and crispy.
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78. 78
3
3.Slice corned beef into
medium chunks.
4
4.Set aside until milk and
potatoes cook down into a
kind of starchy soup, but
with soft lumps of potato
in.
5&6
5.Mix in onion and corned
beef, allowing all flavours
to mix.
6.Season with salt and
pepper and serve with
oatcakes.
FINAL RESULT
78
79. 79
Favourite Scottish Recipes
Butteries
7PICTURE INGREDIENTS
500g strong plain flour,
little extra for dusting .
1 x 7g sachet easy-blend
dried yeast.
1 tbsp soft light brown
sugar.
1 tbsp sea salt flakes.
350 ml of warm water .
Vegetable oil, for greasing.
270g of butter.
100g of lard.
STEP BY STEP
Nº EXPLANATION PICTURE
1,2,3&4
1.In a large bowl, mix together
the flour, yeast, sugar and salt
until well combined.
2.Make a well in the centre of
the mixture, then gradually add
the water in a thin stream,
stirring well with a wooden
spoon, until the mixture comes
together as a dough.
3.Turn the dough out onto a
lightly floured work surface and
knead lightly for 8-10 minutes,
or until smooth and elastic.
4.Transfer the kneaded dough to
a clean, greased bowl and cover
with a greased sheet of cling
film. Set aside in a warm place
to rise (prove) for at least one
hour, or until the dough has
doubled in size.
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80. 80
5,6,7&8
5.Meanwhile, in a separate
bowl, cream together the
butter and lard until well
combined. Divide the mixture
into four equal portions.
6.When the dough has
proved, turn it out onto a
lightly floured surface and
knead for a further 1-2
minutes.
7.Roll out the dough into a
40cm x 20cm/16in x 8in
rectangle, about 1cm/½in
thick.
8.Turn the dough around so
that the shortest edge is
facing you. Spread one
portion of the butter and lard
mixture over the bottom two-
thirds of the dough rectangle.
9,10&11
9.Fold the remaining 1/3 of
the dough rectangle over the
butter and lard mixture to
cover the centre section of the
dough rectangle.Fold the
other end of the dough
rectangle over the folded
dough,so that the dough ends
up three times its original
thickness.
10.Roll the dough out again
to a 40cm x 20cm/16in x 8in
rectangle, about 1cm/½in
thick. Repeat the process of
spreading and folding with
another portion of the butter
and lard mixture.
11.Repeat the process twice
more, until all of the butter
and lard mixture has been
used up and the dough has
been rolled out a total of four
times.
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81. 81
12,13&14
12.Preheat the oven to
200C/400F/Gas 6.
13.Roll the dough out again to
a 40cm x 20cm/16in x 8in
rectangle, about 1cm/½in
thick. Cut the dough into 16
pieces and roll each into a
round, flat bun shape.
14.Transfer the buns to a
lightly oiled baking tray and
set aside for 40-45 minutes,
or until they have doubled in
size again (leave enough
space between them for
expansion).
15&16
15.When the buns have risen,
bake them in the oven for 15-
18 minutes, or until they have
risen further and are golden-
brown and cooked through.
Set aside to cool on a wire
rack.
16.Serve each buttery warm,
spread with butter and jam.
FINAL RESULT
81
82. 82
RECIPE BOOK -SLOVENIA
FRUIT BALLS (SLOVENIA)
PICTURE INGREDIENTS
Number of servings: 4
25 g dried apples
25 g dried plums
25 g dried apricots
freshly squeezed orange juice (from 2 oranges)
50 g ground walnuts
ground cinnamon
STEP BY STEP
Nº EXPLANATION PICTURE
1
Squeeze two oranges and
soak dried fruit in the juice
overnight.
2
Add ground cinnamon and
mix everything in a blender.
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83. 83
3 You get a smooth mixture.
4
Form small balls and roll
them in ground walnuts.
FINAL RESULT
83
84. 84
RECIPE BOOK -SLOVENIA
PLUM COMPOTE (SLOVENIA)
PICTURE INGREDIENTS
Number of servings: 4
100 g dried plums
4 slices of an unsprinkled lemon
ground cinnamon
3 cloves
4 tablespoon of sugar
8 dl of water
STEP BY STEP
Nº EXPLANATION PICTURE
1
Wash the plums and the lemon,
then cut four slices off the lemon.
Pour the water in a pot, add sugar,
plums, lemon slices, cinnamon and
cloves. Let it boil slowly until the
plums soften. Then cool the
compote down.
FINAL RESULT
84
85. 85
RECIPE BOOK -SLOVENIA
“POSMODULJA” (SLOVENIA)
PICTURE INGREDIENTS
Number of servings: 4
DOUGH:
300 g flour
2, 1 g yeast
½ teaspoon of salt
a bit of oil
2 dl of tepid water
TOPPING:
2 dl sour cream
1 dl cooking cream
1 egg
chive (fresh or dried)
½ tablespoon of salt
STEP BY STEP
Nº EXPLANATION PICTURE
1
Mix all the ingredients for
the topping together.
2
Put the yeast into 2 dl of
tepid water and mix. Add
salt and a bit of oil. Then
pour the mixture into the
flour. While kneading, add
more water if necessary.
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86. 86
3 Knead soft dough.
4 Roll out the dough.
5
Lift up the edges of the
dough.
6
Pour the prepared topping
over the dough.
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87. 87
7
Bake for 20 minutes in a
preheated oven at 200°C.
8
When the surface is slightly
brownish, ‘posmodulja’ is
done.
FINAL RESULT
“DOBER TEK”
87
88. 88
RECIPE BOOK -SPAIN
TUMACA BREAD
PICTURE INGREDIENTS
White bread
Tomato
Olive Oil
Salt
Jam
STEP BY STEP
Nº EXPLANATION PICTURE
1
You have to cut a big slice
of bread.
2
You can toast it a little if
you like, but it is not
compulsory, try toasting it,
and without toasting, and
compare what you like
more
88
89. 89
3
Now season the bread with
tomato.
4
Now put olive oil and salt
on the toast.
5
You add the jam on the
toast
FINAL RESULT
89
90. 90
RECIPE BOOK -SPAIN
Hake in cider
PICTURE INGREDIENTS
750 grams of hake fillet
400 grams of potatoes, peeled and
diced
Salt and pepper
1 small onion, finely chopped
2 cloves of garlic, finely chopped
2 apples, peeled and diced
250 grams of clams, cleaned
500 mils of sidra (cider)
1 tablespoon of chopped parsley
Flour for coating
100 mils of olive oil
STEP BY STEP
Nº EXPLANATION PICTURE
1
Wash the hake and pat it dry before
seasoning with salt and pepper
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91. 91
2
Coat with flour, shaking off any
excess
3
Heat the olive oil in a flameproof
dish and fry the fish on both sides
4
Remove the fish and keep it warm
(In the picture this is not the real fish,
it is an example)
5
Fry the diced potato in the oil until
golden brown
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92. 92
6
Add the onion, garlic, diced apple
and clams
7
Cover the fish for a few minutes,
shaking the dish several times.
8
Remove the lid, return the fish to the
dish, and pour over the sidra.
9
Bake uncovered in a preheated oven
at 175 celsius for about 10 minutes.
Place the fish on a warm serving
plate, pour over the remaining
ingredients, and sprinkle with the
parsley.
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93. 93
FINAL RESULT
Bake uncovered in a preheated oven at 175 celsius for about 10 minutes. Place the
fish on a warm serving plate, pour over the remaining ingredients, and sprinkle with
the parsley.
93
94. 94
RECIPE BOOK -SPAIN
SPANISH OMELETTE
PICTURE INGREDIENTS
4 eggs
5 potatoes
Olive oil
Salt
STEP BY STEP
Nº EXPLANATION PICTURE
1
For this first step we need a
knife to peel the potatoes.
We have to remove the
waste as well as any black
spot of the land. Once
we’ve done this, we place
our five potatoes in a bowl.
2
In the following step we
have to cut the potatoes in
small pieces and put them
back to the bowl.
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95. 95
3
Now we have to prepare a
frying pan to the fire with
virgin olive oil. This frying
pan is where we have to
put the cut potatoes.
4
Once we have thrown the
potatoes, we have to let
them fry well, but they
don't have to be
overcooked
5
We beat in a bowl our eggs
and when the potatoes are
done we have to add them
to the eggs. Then we put
them salt.
6
In a smaller frying pan we
put a trickle of olive oil
warming to put the mixture
until it becomes to curdle
95
96. 96
7
In the following step we
have to give several turned
to the mixture in order that
it is gilded and is not
burned.
8
Now we have to look for a
lid to give him turned to
the tortilla, as soon as
already this gilded for
below.
9
In the last step we have to turn
the frying pan on the lid and to
give return to the torilla. When
we end we have to place the
tortilla back to the frying pan
to cook the other part.
FINAL RESULT
96
97. 97
RECIPE BOOK -SPAIN
“CACHOPOS”
PICTURE INGREDIENTS
2 big steaks cut like a book so we can put things
inside it
Serrano ham
Ham
Sliced cheese
Salt
Black pepper
Breadcrumbs
Egg
We will also need chopsticks
STEP BY STEP
Nº EXPLANATION PICTURE
1
Once opened the steaks, put on them a
slice of Serrano ham, another of ham and
some fine pieces of soft cheese. Put salt
and pepper on it and close the two parts of
the steak like a book.
2
After that, we hit the “cachopo” and put
some chopsticks to keep all the ingredients
inside. Again, we put salt and pepper over
it.
97
98. 98
3
We beat an egg in a plate and put the
breadcrumbs in another one. Then we have
to fill the “cachopo” with the beaten egg
and then with the breadcrumbs (this is
called breaded).
4
After the breaded, we put the “cachopo” on
a pan with good and hot olive oil, over
medium heat. We cook both side, two
minutes each.
5
Finnaly, we take off the chopsticks, put
some parsley over it to give it a nice and
fresh scent and present it well with chips
and piquillo peppers.
FINAL RESULT
98
99. 99
RECIPE BOOK -SPAIN
MARAÑUELAS
PICTURE INGREDIENTS
4 Eggs
450g of wheat flour
150g of butter
300g of sugar
60ml of lemmon juice
A Little bit of salt
STEP BY STEP
Nº EXPLANATION PICTURE
1
Put the butter in a bowl
and heat it up in the
microwave.
2
Mix the butter and the
sugar until a thin dough.
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100. 100
3
Add the eggs and the
lemmon juice.
4
Mix with flour and knead
until it stops sticking.
5 Preheat the oven to 200º.
6
Meanwhile, shape the
dough to your liking.
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101. 101
7
Place it on a baking tray
covered by aluminium foil
with a little bit of butter to
avoid sticking.
8
Bake the “Marañuelas”
until browned, more or less
half an hour. (200º)
9 Eat them.
FINAL RESULT
101
102. 102
RECIPE BOOK -SPAIN
FRIED CASADIELLES
PICTURE INGREDIENTS
A cup of White wine.
Half cup of butter.
One yolk.
Flour.
Half small spoon of yeast.
Oil.
Sugar.
Salt.
A cup of nut ground.
Half cup of sugar or honey.
A little of anise.
A little of milk (if you do it with
sugar)
STEP BY STEP
Nº EXPLANATION PICTURE
1
In a bawl it is mixed the molten
butter, the White wine, a
spoon of salt and the yeast.
Then shake with a fork.
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103. 103
2
Take the yolk and shake it. Put
slowly the flour ,till the mass
doesn’t stick to our hands.
3
Makea a ball with the mass
and put it on the table with
flouron it. Extend it with the
roll.
4
In other bawl, shake the nut,
the anise and the honey or the
sugar and the milk.
5
Cut the mass in small chunks
and extend it with the roll.
103
104. 104
6
The previus mixted is placed on
the chunk of the mass
7
Cut with a knife and with a fork
stick the borders.
8
Fried one by one with a lot
of oil.
9
Slip well. Put it on a tray.
Finally throw dusted sugar.
104
106. 106
RECIPE BOOK -SPAIN
ARROZ CON LECHE (RICE WITH MILK)
PICTURE INGREDIENTS
1 L. of milk
250 g. of rice
6 tablespoons of sugar
A peel of lemon
1 cinnamon stick
1 tablespoon of butter
A pinch of salt
STEP BY STEP
Nº EXPLANATION PICTURE
1
First we put the rice in a
small saucepan and we add
some cold water until we
cover it. We approach it next
to the fire (which has to be
moderate) and we let it boil
until it dries.
106
107. 107
2
Then we move the rice into a
strainer and we refresh it
with some cold water.
3
After that we put it in a pan,
we add half of the milk we
have already boiled, the salt,
the peel of lemon and a
piece of cinnamon.
4
We put it next to the fire and
we let it cook removing it
non-stopping, for it no to
stick.
107
108. 108
5
As it dries we add the rest of
the milk and when it is
cooked we add the rest of
the ingredients (sugar and
butter).
6
It will be ready when the
milk has been consumed and
it stays creamy.
7
Once we have the rice ready
we put it in a bowl,
separating the cinnamon and
the lemon. We sprinkle the
sugar and re-burn it. Now it
is ready to be eaten
108
110. 110
RECIPE BOOK -SPAIN
Cheese cake
PICTURE INGREDIENTS
Three Eggs
María´s biscuits
80 grammes of butter
Cream Cheese
Condensed milk
Strawberry jam
STEP BY STEP
Nº EXPLANATION PICTURE
1 Crumble the biscuits
2
Mix the biscuits with the
butter.
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111. 111
3
Put three eggs, the
cream cheese and the
condensed milk in the
thermo mix.
4
The cooking machine
mixs this ingredients. The
blend puts in a bowl.
5
The crumbled biscuits
with butter put over the
mould.
6
The mix (eggs, cream
cheese and condensed
milk) pours over the
crumbled biscuits with
butter.
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112. 112
7
Put the cake in the oven
for 20 minutes at 200
degrees.
8
Put the cake outside for
30 minutes.
9
And finally, pour
strawberry jam over the
cake.
FINAL RESULT
112
