2012-13
Cooking is part of its country's tradition. The members of the “Blogtrotters across Europe� Etwinning 2012-13 project present you recipes from their countries, Greece Italy Poland Turkey Romania Spain
4-8
HORIATIKI SALAD TZATZIKI GEMISTA HALVAS
9 - 13
FIADONI CICERCHIATA LE CHIACCHIERE DI CARNEVALE THE PUPA, CAVALLO AND CUORE
14 - 17
PIEROGI BIGOS GOŁĄBKI
18 - 23
24 -29
30 - 37
WATER BOREK BAKLAVA LEEKS AND CARROTS KISIR PILAC BEANS WITH SAUSAGES FRUIT SALAD SARMALE ROMANESTY CHOCOLAT CANDY DONATS GAZPACHO ANDALUZ FIDEUÁ SARMALE FILOAS CHICKEN TIKKA KEBAB HOT CHOCOLATE FUDGE CAKE CUP OF CREAM
Greece "Horiatiki" salad Ingredients: 3- 4 large tomatoes 1 cucumber 1 medium onion 1 green bell pepper 100-150 gr of Greek feta cheese Dried oregano Salt Virgin olive oil Greek olives Some vinegar (optional) Preparation:
Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry. In a large salad bowl : Cut the tomatoes irregularly Slice the cucumber Slice the pepper into thin rings removing the stem and seeds Slice the onion into thin rings Add the Greek feta cheese, cut in small cubes Sprinkle with oregano Just before serving salt lightly Pour olive oil over the salad Mix them all. Add some olives on the top of the salad.
Greece "Tzatziki" Ingredients 300 gr Greek creamy yoghurt 1 cucumber, 1 garlic clove, 1/4 cup olive oil 1 tablespoon minced fresh dill salt Directions: In a salad bowl
put the Greek creamy yoghurt peel and grate the cucumber on a box grater or cut in very small cubes, salt lightly for 5 minutes and squeeze between the hands to remove cucumber's water mash the garlic to a paste add the olive ε add the minced fresh dill add salt mix everything up together until it is all blended and the oil has emulsified into the yoghurt
Taste for seasoning; add salt or more garlic if you think necessary. It is served perfectly with bbq'd meats, souvlaki, shish kebab, fried zucchinis or eggplant slices.
Greece Gemista (staffed peppers and tomatoes) Ingredients
6 large ripe tomatoes 6 peppers potatoes 1/2 cup olive oil 1 onion, finely chopped 200gr rice ½ kilo minced beef meat 15g of dill finely shredded, salt and pepper parsley
Preparation Cut a 2cm width round slice off the top of each tomato. Do the same with peppers. Scoop out the tomatoes pulp with a teaspoon into a bowl and set aside. Remove the pepper seeds. Heat the olive oil in a medium pan. Add the onion and cook over a medium heat, until soft, but not browned. Add the minced beef meat, increase the heat slightly, stir well and simmer for almost 5 minutes, stirring now and then, Add the tomato pulp to the pan and simmer for almost 5 minutes until the mixture is thickened. Make sure that there is some juice in the pan still. Stir in the rice, the parsley and the dill, add salt and pepper, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add some water if necessary. Preheat the oven to 190°C. Put the tomatoes and peppers into a slightly oiled baking dish and fill with the mixture. Replace the tops. Cut potatoes and arrange them between the stuffed tomatoes and peppers. Bake in the oven for about an hour, until the tomatoes and peppers are tender and the rice is cooked through. Serve with feta cheese and bread.
Greece HALVAS INGREDIENTS: 1 cup of olive oil 2 cups of thick semolina 3 cups of sugar 1 cup of water 1 cup of fresh orange juice ½ cup of raisins ½ teaspoon of cinnamon (ground) Optional: walnuts, almonds or pine cones PREPARATION: The syrup: Heat the water, the juice, the sugar and the cinnamon in a pot. 4 minutes after the liquid has started boiling, keep the pot on the store and put it away. The halvas: In a second pot pour the oil. As soon as it is heated, add the semolina and the raisins (Optional: Add chopped walnuts, almonds or pine cones), and lower the temperature to moderate. Mix continuously till the mixture turns light brown. Pour in the syrup carefully and then heat the new mixture on moderate fire, while mixing all the way until it becomes thick. Empty the halvas into a serving utensil and leave until it cools down. Serving suggestion: Sprinkle cinnamon on top. Enjoy this very usual Greek dessert!
ITALY Enjoy a traditional recipe from Abruzzo – ITALY Today we will present the recipe of fiadoni, a delicious meal where we have a sheet that wraps around a filling of traditional cheeses. They are so called because, first of baking them, on the surface of fiadoni you have to get a small cut that allows the stuffing to "breath" during the cooking process and drain the good smell of cheese During Easter holiday they are prepared because often accompany the traditional trip on Easter Monday ... comfortable to carry in backpacks for the traditional day out with friends! Ingredients For the dough: 2 eggs, one and half of cups of white wine, one glass of olive oil, a pinch of salt, the right amount of flour enough to make the right dough!!
For the filling: 500 gr of grated cheese, 5 eggs, 2 tea spoon of yeast. Preparation: Continue as in the picture…
Bake and … enjoy !!
ITALY Carnival
A poetry from Giorgia , The first class D
Carnival jokes and jokes Happy days, crazy days Children and young people Confetti and starts Wearing masks Covering their faces And even smiles Colored rinbows Songs dances and sounds of joy but this festival tomorrow will go away back to the study and homework ... promise!
A TYPICAL CARNIVAL RECIPE is the “ CICERCHIATA” from Vasco, the first class F This is a typical cake eaten during the Carnival until Ash Wednesday, because on this day we usually don’t eat meat and cakes of all sorts. Its name derives from the particular shape of this cake, the chickpeas. If you want to make and taste this fantastic and delicious cake, here you are the recipe: Ingredients for about 8 people: 3 eggs, flour (in a sufficient quantity), some honey, a lemon – the lemon peel must be grated, a glass of olive oil and a pinch of baking powder. Mix flour with eggs and the grated lemon peel; then add oil and the baking powder until having medium soft dough. Now make some cylinders with the dough and cut it in small pieces, then try to make them in the shape of chickpeas with the help of your fingers. In a large pan, pour some oil and then fry the small “chickpeas”. After that heat the honey in a large pot and mix the chickpeas softly. Then, on a wet plate, put the chickpeas ring shaper, and decorate with almonds, pieces of chocolate or colored sugarcoated pills. Enjoy it !!
ITALY Le CHIACCHIERE di Carnevale Le Chiacchiere is one of the most typical desserts of our Carnival in Abruzzo! Anastasia photographed her mum while she prepared them!
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Ingredients: 300 grams of flour, 2 eggs, 50 grams of sugar, 1 pinch of salt, half glass of lemon juice, a glass of olive oil, a glass of white wine, a teaspoon of baking powder, 100 gr of icing sugar, oil for frying.
Sprinkle the chatter of icing sugar and ‌ enjoy your cake!
ITALY The Pupa, Cavallo and Cuore are traditional sweet cuisine of Abruzzo It is said that the sweet, in the typical forms, was made at the time of engagement, when the couple appeared in public after parental consent. The exchange of sweets often took place in a lavish ceremony, when the respective families of the bride and the groom exchanged sweets as a symbol of the future union: the horse to the family of the girlfriend and the pupa to that of the boyfriend. They used to put a boiled egg nestled in the middle of cakes ; the egg, according to pagan traditions, is the symbol of rebirth and the continuation of life and union. Today they are Easter sweets, related to Christian tradition that brings us back to the Last Supper when Jesus broke the bread and gave it to the apostles. The recipe Ingredients: 1 kg of flour, 800 grams of sugar, 10/12 eggs, 1 cup of extra virgin olive oil, 3 teaspoons of baking powder, ½ kg of crushed almonds, dark chocolate flakes, grated rind of 1 lemon and 1 orange, a glass of Aurum liqueur d'Abruzzo. Preparation: Mix the ingredients until a homogeneous paste will take the desired shape. Bake and ...
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Enjoy the cake
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POLAND PIEROGI Ingredients Sauerkraut Filling: • 2 tablespoons butter • 1/3 cup chopped onion • 1 1/2 cups sauerkraut, drained and minced • salt and pepper Potato Filling: • 3 tablespoons butter • 1/2 cup chopped onion • 2 cups cold mashed potatoes • 1 teaspoon salt • 1 teaspoon white pepper Dough: • 3 eggs • 1 (8 ounce) container sour cream • 3 cups all-purpose flour • 1/4 teaspoon salt • 1 tablespoon baking powder Preparation To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
POLAND BIGOS Ingredients
1/2 medium green cabbage 1 liter jar of sauerkraut 1 medium can of tomato paste 1/2 lbs bacon 1 lbs pork 1 lbs (Polish) kielbasa 1 large onion 2 cloves of fresh garlic bay leaf salt pepper
Preparation Wash cabbage and chop very finely. Boil in a pot with a gal water until cooked and drain. Boil sauerkraut in a separate pot with 2 cups of water until cooked, drain to a clean container and save the sour water. Wash and chop pork meat. Heat some vegetable oil on a saucepan and fry the meat until cooked. Cut bacon and kielbasa in small squares (about 1/3 of the meat chunks size since they won't shrink as much). Peal and finely chop the onion and garlic cloves. Fry bacon, kielbasa, onion and garlic together in a separate pan until golden brown. Combine in a tall pot all precooked ingredients. Add tomato paste, spices, and saved earlier sour water to taste. Some people like it sourer, or some people like it more watery, so feel free to add more fresh or sour water if needed. Mix well and leave to stew for about 1 hour. Best served with fresh bread.
POLAND GOŁĄBKI Ingredients
1 small whole white cabbage 2 tablespoons butter 1/2 pound ground pork 1/2 pound ground beef chuck salt freshly ground black pepper 1 cup chopped onions 2 cups cooked, long-grain white rice 1 egg 1 teaspoon finely chopped parsley leaves 1/4 cup water
For the sauce:
2 tablespoons butter 2 tablespoons flour 1 cup peeled, seeded and chopped tomatoes 1 teaspoon chopped garlic pinch of sugar salt freshly ground black pepper 1 cup chicken stock 1/2 teaspoon dried thyme
Preparation Cut the cabbage in half lengthwise and remove the core. Peel a couple of the outer leaves away from the cabbage halves and discard. Bring a pot of salted water to a boil. Add the cabbage and cook for 20 minutes or until tender. Remove from the water and cool completely. Carefully divide into individual leaves (eight whole leaves are needed). Set aside. In a large sauté pan, over medium heat, melt the butter. Add the meat. Season with salt and pepper. Brown the meat for 5 minutes. Add the onions. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat and turn into a mixing bowl. Cool slightly. Stir in the rice, egg and parsley. Mix well. Season with salt and pepper. Preheat the oven. Place 1/2 cup of the meat and rice mixture in the center of each cabbage leaf. Roll up each leaf tightly. Place in a shallow baking pan, add the water and cover with foil. Bake for 30 minutes. In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 4 minutes for a blonde roux. Stir in the tomatoes, garlic and sugar. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the stock and the thyme. Bring the liquid to a boil, reduce to a simmer and continue to cook for 15 minutes or until the sauce coats the back of a spoon. To serve, spoon the sauce in the center of each plate. Arrange two of the stuffed cabbage leaves in the center of the sauce.
TURKEY
TURKEY BAKLAVA
TURKEY TURKISH FOOD
Leeks and Carrots 1 k. Leeks salt 2 onions 1-2 garlic cloves (optional) 2 carrots 2-3 T. long grain rice 100 ml. olive oil 1 t. sugar 2 T. lemon juice
Kısır 1 cup bulgur wheat (fine) 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3 1/2 teaspoons salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper
Pilac •
1 cup rice * 1/2 packet green peas (frozen) * 2 level tablespoons butter * 6 green onions * 1 1/2 cups boiling water * salt and pepper to taste
TURKEY
SUDEFFED
Eggplants with Ground Beef
TURKİSH COFFEE
ROMANIA
ROMANIA
ROMANIA Sarmale romanesti Ingredients: -1 saurkraut -500g minced -many spice( thyme, pepper, salt, etc.) -1 onion -50g of rice -tomato paste -bay leaves Preparation: 1. Wash sauerkraut well and loosen the leaves, if very salty and sour leave it in plenty of water 2-3 hours, and more change the water regularly. 2. Mince meat (or buy ground meat), wash the rice and put it over the meat. 3. One peeled onion and fry in oil. And add over rice, and pepper, salt, and 2-3 tablespoons of broth. Mix well all composition. Then add 150 ml of water and beat the filling of meat, to incorporate water and blend. Water will cause the meat to swell the rice well to boiling before I include meat. 4. Cut the cabbage leaves stubs, the thinner parts of the paper to wrap them evenly sliced cabbage rolls. 5. So we prepared sheets and wire filling. 6. Counterfoils of cabbage and cabbage residue which remained after you have sliced leaves finely chopped them. 7. Medium chopped smoked pork ribs. 8.4-5 In a pot it, put the bottom layer of cabbage, a little bacon and 2-3 tablespoons tomato broth. 9. Dial stuffed cabbage and arrange them on top of cabbage, bacon and tomato sauce. 10. Rolls on top again put a layer of cabbage, bacon and tomato broth. Just keep doing the layers of cabbage and cabbage / bacon / tomato sauce to fill the cauldron. 11. Pour boiling water enough to cover the last layer (layer It should be cabbage / bacon / tomato sauce) and put to boil. Simmer over low heat 2 hours, then another hour on very low heat (to ripen well). 12. Serve them with sour stuffed cabbage or pepper. Enjoy your meal!
ROMANIA
The chocolat candy Ingredients:
200g biscuits 400ml milk 50g cocoa 100g sugar Essence Coconut 50g butter
Preparation: -You can crush biscuits and mix with milk until it becomes smooth. -After mixed, add cocoa, essence and sugar and begin to stir again. -After do that make balls of blends obtained and rolling them in coconut. Bon appetite!
ROMANIA
SPAIN Gazpacho Andaluz (for 4 cups). -
1 kilo of ripe tomatoes (very ripe).
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Italian type 1 green pepper (about 60 grams).
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1 cucumber (about 250 grams).
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1 piece of onion (about 100 grams).
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1 clove of garlic.
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3 tablespoons olive oil.
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White wine vinegar (amount to taste, I use 6 tablespoons because I like it very strong).
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1 teaspoon of salt.
Recipe for Gazpacho Andaluz (for four people): -
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1. Thoroughly wash the tomatoes, cucumbers and peppers. Drain them. 2. Take the bowl of the mixer (if you can not throw everything in a pot and use a hand mixer automatic) adds inside and cut tomatoes into quarters. If you want you can remove the skin (I would leave it). 3. Take off to the corner and pepper seeds, cut into four or five pieces and put it with tomatoes. 4. Peel the garlic, cut in half lengthwise and remove the center (which amarguea and repeat). Put the garlic with the remaining vegetables. 5. Take the piece of onion (peeled) and cut it into three or four pieces. Add to the bowl of the mixer. 6. Take cucumber and peel it. Cut it in half and reserve some for later. The other cut into four or five pieces and whisk. 7. Now that all the gazpacho vegetables are in the bowl of the mixer, it will operate (well covered) and let run until there are no pieces of vegetables (the time will depend on the power of the mixer). 8. Now add the salt, oil and vinegar. I advise you to start with three tablespoons of vinegar and you go rectifying (adding more) to your liking. Give the blender test five seconds. Rectify salt and vinegar to taste. 9. If you have the right consistency gazpacho goes to the next step, if not add cold water until it is to your liking. Note that depending on the water content of the vegetables that amount is not fixed so you have to go slowly adding, mix and see if it is as you like. You also have to keep in mind that if too much water gazpacho taste will be reduced and you may have to add salt and vinegar. 10. Finally add the half block to small cubes and do the same with cucumber we had booked. Put in the refrigerator and served cold!
SPAIN
Fideuá Fideuá is a seafood dish originating from the coast of Valencia. Its main ingredients are fish (rockfish, monkfish, cuttlefish, squid) and seafood (galleys, prawns, crayfish). Mainly seasoned with lemon. The elaboration: Cut the fish into pieces. Heat oil in a paella pan. Saute the fish first and then the seafood. Set aside. In the same oil, brown finely chopped garlic and when brown add the tomato peeled and minced or grated cheese, paprika and hot broth. Cook over medium heat about 4 minutes, then add the saffron and noodles. Cook over high heat about 5 minutes, then lower the heat and cook another 5 minutes. At this point add the fish aside, let cook another 5 minutes. We incorporate seafood, a little salt, and let finish cooking a few minutes, just until the noodles are tender. If you see that it stays dry during cooking, you can add small amounts of fish stock, always hot.
SPAIN
SARMALE Ingredients: (for 4 people) - a col large, with the leaves more loose - 8 soupspoons vinegar - 1 kg of minced meat: 500 grams of pork and 500 grams of beef - 4 large onions - 2 handfuls of rice round - 1 egg - 2 cubes of vegetable broth (delikat, found in supermarkets, like the bors magic) - Pepper - Salt - Thyme - A tin of 500 g of crushed tomato natural
In a large pot, water is boiling, with salt. When it comes to the boil, add the vinegar, then put the cabbage (cabbage) whole with the hard part removed (the centre of the col), as seen in the image. It is cover. When it softens a little, is removed and separate the leaves, one at a time. The leaves are resprouting to boil in water with vinegar, a slow fire until it softens enough to be bent and shaped (approximately 30 minutes). The cabbage leaves from the environment that cannot be separated well, or that do not serve, will be reserved and itch to be placed at the base of the pot, such as a blanket, above which will be sorted radically the sarmale later. * * The onions chop, not too small, in acquits, and simmered in a little oil on a low flame, until they grab a transparent colour. Then, add the two handfuls of rice and are left to fry a little with the onion. It departs and when cooled we add the flesh, the egg, bouillon cubes and is salt & pepper to taste. Now comes the most difficult and most important of the recipe: make sarmales. Prepared with vinegar leaves are removed, cut in half and take away the hard part. In a part of the filler sheet and is placed close tightly with the same sheet a packet like shaped spring roll winding that go with the rest of the sheet so that no remaining gap as seen in the photo, so that does not leave to boil meat. The ready sarmale thus placed radially on the blanket of cabbage that we had put into the pot in layers. Between the layers is poured generously thyme. When are finished, poured the natural tomato mixed with water until cover and ending of cover with one layer of cabbage leaves cut. Boil over low heat for two hours.
SPAIN FILLOAS The “filloas” is a typical Galician dessert.
BASIC INGREDIENTS: - 6 eggs. - 1/2 litre of milk. - 75 grams of flour. - 70 grams of butter. - salt. You can put on sugar, chocolate, cinnamon, honey, cold meat or whatever you like. PREPARATION: 123456-
You should put on a bowl the milk, the flour and the eggs. After, you should mix everything. You should spread butter on the pan. You should put on the pan the mixture. You fry the “filloas” When the dessert is finished you can enjoy eating. And don’t forget to put sugar or any other ingredient!
SPAIN CHICKEN TIKKA KEBAB
Chicken tikka is a chicken dish served in Punjabi cuisine. It is popular in countries all over the world. It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. The word tikka means "bits, pieces". The Punjabi version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals, which gives it taste, while being continuously fanned. It is typically eaten with a green coriander and tamarind chutney, served with onion rings and lemon, or used in preparing a chicken tikka masala We selected this recipe because it’s from our country and also our favorite dish.
Recipe Ingredients:
2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces 1/4 cup fresh lemon juice 1/2 teaspoon salt
1/4 cup plain yogurt 4 garlic cloves, minced 1 1/2 tablespoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 1/8 teaspoon ground ginger Pinch of dried crushed red pepper
Preparation: Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.
SPAIN
Hot Chocolate Fudge Cake Ingredients 3.4 ounces all-purpose flour (about 3/4 cup) 2/3 cup unsweetened cocoa 5 teaspoons instant espresso powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup unsalted butter, softened 2/3 cup granulated sugar 2/3 cup packed brown sugar 1 cup egg substitute 1 1/2 teaspoons vanilla extract 1 (2.6-ounce) bar dark (71% cocoa) chocolate finely chopped 2 tablespoons powdered sugar Preparation 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt. 2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days. 3. Preheat oven to 350째. 4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350째 for 21 minutes or until cakes are
SPAIN
CUP OF CREAM (4 PEOPLE) INGREDIENTS: - 8 cookies - 2 tubs of cream cheese - Sugar to taste - Whipped - All kinds of fruit - Chocolate PREPARATION: 1. Cookie crush and add the cheese with sugar and whipped cream. 2. We mix all the above until it becomes a paste. 3. Put the dough into several glasses. 4. We take doing a whirlwind whipped cream. 5. Surround cream with fruit peeled. 6. Finally add grated chocolate on top and one small piece of chocolate in the middle.