Romanian Traditional Food.
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The document summarizes traditional Romanian foods that were prepared and presented by students from "Alexandru Papiu Ilarian" High School in Dej, Romania. The students dressed in traditional costumes and prepared dishes like stuffed cabbage with mushrooms, goulash with mushrooms and onion, cheese cake, doughnuts, apple cake, and sponge cake following original recipes that are centuries old. The event was coordinated by their teacher Cornelia Platon and aimed to share Romanian food and cultural traditions.
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Similar to Romanian Traditional Food.
Traditional recipes booklet
The document provides recipes from different schools across Europe. It includes recipes for traditional cupcakes from various countries like England, Finland, Germany, Greece, Ireland, Italy, Poland, Portugal, Spain, and Wales. The recipes are for items like cupcakes, biscuits, pasties, porridge, mixed fruit soup, sausages, fruit salad, waffles, bread, spinach pie, colcannon, and strangozzi pasta. The document shares the ingredients and instructions for each cultural recipe.
Polish summer cuisine
This document provides several recipes for traditional Polish summer cuisine from the Mazovian region. The summaries are:
1) Simple summer meals in Poland are easy to prepare dishes featuring ingredients like cottage cheese with cream, radishes and chives; scrambled eggs with chives; and spinach with eggs.
2) Other common summer dishes include beet green soup made with young beet greens, dill, and hard boiled eggs; and cauliflower baked in a béchamel sauce with cheese and parsley.
3) Desserts often feature seasonal berries, like dumplings filled with strawberries, strawberry milkshakes, and a strawberry cake.
Our Christmas recipes
Bulgaria, the Czech Republic, Lithuania, Palma de Mallorca, Poland, Sweden are preparing recipes from their countries for an eTwinning project on 4 seasons. The document provides Christmas recipes from each country, including:
- Bulgarian Christmas bread and Banitsa cheese pastry
- Czech Vanocka bread and ingredients list
- Lithuanian poppy milk and Kuciukai pastries recipes
- Polish Moczka soup, Makowki poppy seed dessert, and Kutia grain pudding
- Spanish Three Kings cake, Polvoron cookies, and Mantecados anise cookies
- Swedish Knaeck toffee
The document shares traditional
Gr recipes
The 5th GymnasioTrikalon- Greece Comenius Team produced this presentation for the Comenius project " Migration: A Pilgrimage to Welfare"
gemiusXmas_Book of Christmas goodies_December 2010
This document provides recipes for traditional Christmas cookies and biscuits from several European countries. It begins with an introduction wishing readers a merry Christmas and prosperous new year. Several recipes are then provided, including for Russian Pryaniki gingerbread biscuits, Bulgarian Maslenki biscuits, Estonian Jõulupiparkoogid gingerbread, Slovakian Medovnicky cookies, Ukrainian Rizdwjani korzhyky biscuits, Norwegian Sigarer "cigars", Lithuanian Trupininis crumble, Polish orange cookies, and Romanian Cozonac romanesc Christmas cake. The recipes showcase the variety of traditional holiday sweets across Europe.
Christmas cookies with Gemius
Merry Christmas and Happy New Year! This document provides recipes for traditional Christmas cookies and biscuits from several European countries. Recipes include Russian Pryaniki gingerbread biscuits, Bulgarian Maslenki biscuits, Estonian Jõulupiparkoogid gingerbread, Slovakian Medovnicky cookies, Ukrainian Rizdwjani korzhyky biscuits, Norwegian Sigarer "cigars", Lithuanian Trupininis crumble, Polish orange cookies, Romanian Christmas cake, British mincemeat, Latvian gingerbread, and Hungarian nut crescents. The document wishes readers a joyful holiday season and hopes the recipes will add to their celebrations.
Cookery book
The document provides recipes for several traditional Slovenian desserts, including instructions for making a poppy seed, cream, walnut, and apple filling, short crust pastry, filo pastry, and assembling the layers into a Prekmurska gibanica cake with a sour cream topping. The gibanica involves layering the different fillings between sheets of short and filo pastry before baking and serving.
Our cook book
This document contains recipes from Greek schools for traditional Greek baked goods like buns, melomakarona, donuts, moustalevria, Easter cookies, christopsomo bread, cheespie triangles, herb pie, and Christmas cookies. It provides instructions for making the recipes, including ingredients and step-by-step directions for combining, shaping, and baking the items. Various Greek schools contributed the recipes as part of a project focused on flour-based recipes.
From grain to_bread
Bulgarian bread has strong cultural symbolism and is an important part of rituals and holidays. Special festive breads are baked for all celebrations, with varying shapes and decorations depending on the occasion. A common type is a round loaf that is broken and shared among family members on Christmas Eve, with a coin hidden inside for prosperity. Traditional recipes are described for several types of special Bulgarian breads made for holidays like Christmas, Easter and general celebrations.
Traditional Portuguese Christmas Recipes
The document discusses the tradition in Portugal of eating octopus for Christmas, noting that it originated from religious restrictions on meat during certain periods and the availability of preserved foods like cod and octopus during winter; it also notes the tradition continues today and octopus is often purchased from the neighboring region of Galicia.
From grain to_bread
Typical Bulgarian Feast Bread
Traditional Bulgarian bread is an important part of rituals and customs, representing hospitality. Special breads are baked for holidays, taking various shapes and decorations depending on the occasion. A common practice is baking round loaves. Recipes included provide instructions for Christmas bread containing a hidden coin, soda bread, sweet Easter bread with raisins or nuts, and fried pastries filled with cheese or dusted with sugar. Bread symbolizes an essential part of Bulgarian folk traditions and celebrations.
Polish recipes
The document provides instructions for making several Polish dessert recipes, including poppy seed roll, faworki (fried dough), doughnuts, and babka cake. It lists the ingredients and steps to make the dough, fillings, and toppings. Safety notes are included to ask for help with hot oil or temperatures.
ORANGE_TEAM
The document provides recipes from different European countries for a menu including starters, main courses, and desserts. The starters section includes a seafood salad from Catalonia, cold borsch soup from Poland, and asparagus salad from Germany. The main courses include paella from Spain, cabbage rolls from Poland, and duck with potatoes from Germany. Dessert recipes are for Catalan cream, cheesecake from Poland, and chocolate mousse from Germany.
HEALTHY FOOD.GOOD MOOD!
This document contains recipes submitted by children from various countries as part of a project on healthy eating for school-age children. It includes recipes for dishes like pizza, carrot sticks, pasta carbonara, bread, and beet soup. The recipes are in the native languages of the children and are accompanied by pictures they drew and descriptions of the cooking process and cultural significance of the dishes. The overall document promotes healthy food choices and cooking for children.
Days of traditional food, Romania, KA2
This document provides information about traditional Romanian food and recipes, including sarmale (stuffed cabbage rolls) and cozonac (sponge cake). It summarizes the ingredients and instructions for making sarmale and cozonac. It also lists other traditional Romanian dishes like mashed beans, red beetroot salad, polenta, and various soups and stews. The document was presented in Kavadarci, Macedonia in May 2015 to promote Romanian culture and cuisine.
Romanian food days KA2
This document provides information about traditional Romanian food and recipes, including sarmale (stuffed cabbage rolls) and cozonac (sponge cake). It summarizes the ingredients and instructions for making sarmale and cozonac. It also lists other traditional Romanian dishes like mashed beans, red beetroot salad, polenta, and various soups and stews. The document was presented in Kavadarci, Macedonia in May 2015 to promote Romanian culture and cuisine.
228918 633864109605532045
The document is a hospitality assignment containing an acknowledgement, descriptions of 3 coffee shops and their menus, and a proposed 3 course menu for dinner including descriptions of each dish and the appropriate cutlery, crockery and glassware for each course.
228918 633864109605532045
The document provides details about a hospitality assignment submitted by Pooja S. Vaishya. It includes an acknowledgment thanking teachers and colleagues for their assistance. It then describes three different food and beverage establishments - a coffee shop, Café Coffee Day, and Bottles and Chimney bar. It also includes a proposed three course menu for breakfast, lunch, or dinner along with the appropriate table settings.
Errezetak (1)
This document provides recipes for three desserts: chocolate cookies, cheesecake, and banana milkshake. The chocolate cookie recipe calls for butter, sugar, eggs, flour, cocoa powder, and baking the rolled dough. The cheesecake recipe includes digestive cookies, cream cheese, eggs, lemon, and baking the mixture in a springform pan. The banana milkshake recipe lists bananas, milk, sugar, ice, and a mixer for blending the ingredients into a drink.
Cookery book
The cookery book of four countries: Poland, Romania, Catalonia, Turkey done within Comenius project 2013-2015.
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gemiusXmas_Book of Christmas goodies_December 2010
gemiusXmas_Book of Christmas goodies_December 2010
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Presentazione Christmas Menu
The document describes a multi-course Italian meal including appetizers of Russian salad, smoked trout on bread, and fruit skewers. The first course includes porcini mushroom risotto and Aosta Valley pancakes. The second course is baked lamb cutlets and polenta with carbonara sauce. Dessert includes panettone and Italian coffee. The document also provides recipes for some of the dishes.
Our lyceum today
The document summarizes information about Dun {u\epp |ammit (Brighella) Boys' Junior Lyceum in Hamrun, Malta. It hosts approximately 1,400 students ages 11-16. Students in forms 1-2 study core subjects like Maltese, English, math, and science. In form 3, students select optional subjects to study like biology, chemistry, art, or languages. The school day runs from Monday to Friday, with breaks in between lessons.
Christmas In Malta
Christmas is very important in Malta, a Catholic country. On Christmas Eve, most people in Malta attend Midnight Mass in full churches. Traditional Maltese Christmas celebrations include decorating churches with lights and cribs, or nativity scenes. It is also common for children to deliver sermons at Midnight Mass. Popular Maltese Christmas traditions and foods have been influenced by British and Italian culture as well over the years.
Christmas In Lithuania
Christmas Eve is the most important holiday in Lithuanian Christmas traditions. Families gather for a special meatless dinner, bringing together all family members and strengthening bonds. Dishes like poppy seed milk and cranberry pudding are served, and rituals like sharing Christmas wafers and predicting the future with grains of wheat are observed. Christmas Day involves exchanging gifts and further family gatherings.
Romanian Christmas Dishes
Traditional Romanian Christmas dishes include various soups like ciorba de potroace, supa de gaina, ciorba de perisoare and supa de pui cu taitei. Pork and turkey are also common main dishes for Christmas in Romania. Traditional cakes and cookies are served as desserts and drinks like plum brandy and wine are enjoyed.
Romanian students
This document introduces a group of students and their teacher on a trip. It lists the first names of 13 girls on one line from left to right, with their teacher Alexandra in the middle, and then lists the first names of 13 boys on the second line.
Our school
LAPI is an abbreviation for the school Liceul "Alexandru Papiu Ilarian". The document provides a brief overview of the school by mentioning the view from the street, a statue of Alexandru Papiu Ilarian, the sport hall, and the French cabinet.
Etwinning Certificate
The document summarizes that Rosalie Christine Crawford from Italy, Małgorzata Krzemińska from Poland, Cornelia Platon from Romania, BirutÄ— Å eimienÄ— from Lithuania, and evelyne valaitis from France were awarded the Label for their project on comparing Christmas traditions and food in Europe on November 5th, 2008. The document also lists Pawel Poszytek from Poland and Fiora Imberciadori and Marc Durando from the Central Support Service in Italy as members of the National Support Services.
Christmas in Poland 2
Polish Christmas traditions - a PowerPoint presentation prepared by a Polish student Sylwia Sobarnia.
Polish Students Preparing Xmas Dishes
The document discusses preparing dishes for a Polish Christmas Eve menu including carp in grey sauce, Polish mushroom soup, Christmas Eve borscht with uszka, and pierogi with cabbage and mushrooms as well as herring salad.
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Romanian Traditional Food.
- 1. Romnian Traditional Food eTwinning project Romanian Traditional Food Students from “Alexandru Papiu Ilarian” Highschool Dej, Romania Coordinator teacher: Cornelia Platon
- 10. Home-made bread
- 11. Little knot-shaped bread Twisted doughnuts
- 12. Doughnuts Sweet corn cakes
- 14. Let’s see how to prepare it!
- 16. Enjoy it!
- 23. Enjoy it!
- 25. Cheese cake
- 29. Doughnuts Ingredients: 1 kg of flour, yeasts, ½ l milk, 100 grams sugar, salt, vanilla Preparation: Put the yeasts in a cup and add warm water, a spoon of sugar, and let is rise for 5 minutes. Put the flour in another pot, add a spoon of salt, the spices, pour the water with the yeasts, mix it with the warm milk and let it rise for an hour. Powder some flour on the working table, stretch the dough and use a glass to make circle shapes in the dough, then put them on a board and let them continue to rise for 15 more minutes and then fry them into a frying pan in hot oil. (the oil must be hot) Let them cool and powder with sugar. Enjoy them! Roxana Rusu and Cristian Salatioan, LAPI Dej, Romania Coordinator teacher: Cornelia Platon