Spanish Intercultural Dinner All recipes are for 4 people
COURGETTE SOUP Ingredients: 2 courgettes, 1 leek, salt, pepper, olive oil. Cut the courgettes and the leek into small pieces. Boil them for at least 20 minutes and then blend. Add some salt, pepper, and a bit of olive oil.
TORTILLA DE BATATAS (con cebolla) Ingredients: 4 potatoes, 1onion, 4 eggs, salt, olive oil. Put oil into a pan and heat. Meanwhile cut potatoes and onion in small pieces. Cook them when oil is quite hot. Leave for at least 20 or 30 mint when potatoes are brown and soft. Beat eggs in a bowl, take potatoes out and mix them with potatoes. Take out all used oil and leave few drops in the pan. Put all mixture and leave it for 2 or 3 mints. Take a plate, put on the top and turn it trying to turn it to the other side.
ENSALADILLA RUSA Ingredients: 1 bag of frozen vegetable mix (potatoes, carrots, peas), mayonnaise, pickles, red peppers. Boil the vegetables following the instructions on the bag. Cut the pickles into small pieces and mix them with the vegetables. Cover the mixture with mayonnaise and put strips of red pepper on the top as decoration.
POLLO FRITO CON TOMATE Ingredients: 1 chicken diced into small pieces. ½ red pepper, 1 tin of chopped tomatoes, olive oil. Fry the chicken in olive oil until cooked through, then remove from pan into a separate container. Using the same olive oil, fry the chopped pepper and then add tomato sauce. Add salt and sugar. When the tomato is almost done, add the chicken, and cook for 2-3 minutes more.
TORRIJAS Ingredients: 2 baguettes (Bread must be old and stale), milk, 1 egg, sugar, cinnamon. Cut the bread into slices. Beat the egg and heat olive oil in a pan. As soon as oil is hot and egg is beaten, put some milk on a plate. Method: Soak then sliced bread for 5 seconds in the milk, then add the egg to the bread, before quickly transferring to the hot pan. Fry them up then remove from pan. Once cooled, add sugar and cinnamon on the top.
Finnish Intercultural Dinner
STARTER
STARTER Saaristolaisleipä (bread) with Salmon and Avocado.
SPINACH CREPES WITH MASHED POTATOES – main course (Recipe for 4 people) SPINACH CREPES Ingredients: 150 grams of (frozen) spinach 3 eggs 500 ml of milk 300 ml of wheat flour 5 grams of salt 50 grams of butter (or oil) How to prepare it: 1. Defrost the spinach. 2. Beat the eggs and add the milk. 3. Add the flour, spinach, salt and butter. Knead the dough so it is totally even. 4. Fry the crepes. 5. Serve them with mashed potatoes and Lingonberry jam.
SMASHED POTATOES Ingredients: 700 grams of potatoes 400-500 ml of water 5 grams (1 teaspoon) of salt 25 grams of butter 250 ml of milk How to prepare it: 1. Peel the potatoes and cut them into pieces. Prepare the potatoes by boiling them in water with salt. 2. Remove the water and smash the potatoes with a mixer or a pestle and add the butter. 3. Warm up the milk on a stove or in a microwave and add it to the smashed potatoes. A hint: The smoother you want the mixture to be, the more milk you should add.
CINNAMON ROLLS (34 pieces) – the dessert Ingredients – the dough: 50 grams of yeast 500 ml of milk 2 eggs 170 grams of sugar 10 grams (2 teaspoons) of salt 15 ml (1 tablespoon) of cardamom 16 dl (approx) of wheat flour 150-200 grams of butter Ingredients – the filling: 100 grams of butter 1 dl of sugar 2 tablespoons of cinnamon Ingredients – on the top: 1 egg and sugar or pieces of almond
How to prepare them: 1. Add the yeast to the milk. The yeast is warmed to the same temperature as your hand (37 degrees). Add the eggs, sugar, spices and part of the flour. Knead the dough so it becomes fully even. 2. Slowly add the rest of the flour so that the dough comes off from the sides of the bowl where you are preparing it. In the end, add the melted butter. 3. Let the dough grow twofold in a place where there’s no wind or other things to interfere with the growth of the dough. 4. Roll out the dough so that it becomes as a sheet with dimension of 60 x 30 cm. 5. Add the soft butter to the sheet of dough and add the sugar and cinnamon on top. 6. Make the dough as a roll starting from the longer side. When the roll is ready, cut it into pieces into the shape of a triangle. Lift the pieces up so that the thinner side comes up. 7. Push the top of the bun down so that it becomes flatter. Place the rolls under a cloth and let them grow for a while. 8. Grease the rolls with the egg and sprinkle the sugar and almond pieces on top. 9. Bake the rolls in the centre of the oven for 8 minutes with a temperature of 225 degrees Celsius.
Cypriot Intercultural Dinner
APPETIZER: COURGETTE WITH EGGS (Recipe for 4 people) Ingredients: • 0.5 kilo of Courgette • 2 eggs • Sunflower oil. (A little bit for the cooking) • Salt & pepper
AFELIA – main course (Recipe for 4 people) Ingredients: • 1.5 kg boneless lean pork cubed • 250 ml red wine • 2.5 tbsp coriander seeds, lightly crushed • 1 stick cinnamon • 1/3 cup of olive oil • Salt & lots of freshly ground black pepper Put the meat in the oven in the 2 casserole dishes.
HALVAS made in the pot – dessert Ingredients: • 1 cup of sunflower oil • 2 cup of semolina • 1 pack of almonds • 2.5 cups of sugar • 5 cups of water • Half cup of honey
Polish Intercultural Dinner
BARSZCZ (POLISH BORSCHT) (Recipe for 6 people)
Ingredients: •
1 large or 6 small beetroots, peeled and halved.
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455 g meaty veal or beef bones
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1 Medium carrot, trimmed and peeled
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1 Medium parsnip, trimmed and peeled
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1 Large onion, peeled and halved
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1 leek (white and green parts), trimmed, halved lengthways, and rinsed
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1/4 celery root, peeled, or 1 long celery stalk
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8 garlic cloves, peeled but left whole, plus 2 extra just in case.
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1 Bay leaf
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1 large pinch of dried marjoram, plus more for seasoning
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6 peppercorns (optional; throw them in if you like a spicier soup)
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About 12 cups (2.8 L) of water (depending on the size of the pot)
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Juice of 1 lemon
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Salt and freshly ground pepper
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1/2 cup (120 ml) of sour cream or plain Greek-style yogurt (optional)
How to prepare: Combine the beetroots, bones, carrot, parsnip, onion, leek, celery root, 8 garlic cloves, the bay leaf, marjoram, peppercorns (if using), and water in a large stockpot and bring to boil. (There should be enough water to cover the other ingredients.) Remove any foam that has risen to the top, cover, and lower the heat. Simmer gently until the meat falls off the bone and the vegetables are very soft. Approx about 2 hours. Taste the soup: If it is too watery, then boil down for an additional 30 minutes or so. If it seems too dense, add water. When the soup is ready, stir in the lemon juice. Season with salt and pepper and, if you like, add some more dried marjoram. Serve clear, very hot, in small bowls or even large teacups, which you can pick up and drink. If you prefer yours bright pink, then serve in large soup plates with a spoonful of the sour cream or plain yogurt dropped into each one. This can be kept in the refrigerator (covered) for days, and indeed grows slightly tangier with time.
PIEROGI (recipe for 6 people) (Serve 6-8 as a main course) Ingredients - filling: •
1kg. russet potatoes, peeled and cut into pieces
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Salt
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3 Tbs. unsalted butter or olive oil
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3 medium white or yellow onions, finely chopped (about 3-3/4
cups)
Ingredients - for dough: o
500g (7 cups) unbleached all-purpose flour; more as needed
o
50 g unsalted butter, softened
o
2 cups of warm water Ingredients - for cooking and serving:
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Kosher salt
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4 oz. (1/2 cup) of salted butter
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1 Cup of sour carem How to make the filling: Put the potatoes in a saucepan with enough cold salted water to cover; bring to boil over high heat. Lower the heat to maintain a steady simmer and cook until the potatoes are tender, about 15-20 minutes. Drain, return the potatoes to the pan, and dry them over medium heat, stirring, until they look floury and leave a light film on the bottom of the pan, about 3 minutes. Mash with a potato masher until smooth. Transfer to a large bowl and set aside. Heat the butter in a frying pan over medium heat. Add the onions and cook, stirring occasionally, until deep golden-brown and soft, 15 to 20 minutes. Reserve half of the onions for garnish and add the other half to the potatoes. Add the cheese, 1 tsp. salt, and 1/2 tsp. pepper and mix well. Allow to cool to room temperature before using. How to make the dough: Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Add 1-3/4 cups of the warm water and stir with your fingers until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, 1 Tbs. at a time, until it forms a shaggy yet cohesive mass. Turn the dough out onto a well-floured work surface and gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh-like consistency. Avoid overkneading, or the dough will become tough. Let the dough rest on a floured surface, covered with a clean dishcloth, for up to 1 hour.
How to roll and cut the dough: Line a large baking sheet with a parchment and dust with flour. Divide the dough into 6 orange-size balls, working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 2-3 mm-thick circle. Using an inverted glass, cut out circles of dough. How to fill the dough: Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal. Repeat with the remaining dough circles and filling. How to cook the pierogi: Bring a pot of salted water to boil over a high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter. How to serve the pierogi: You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a saucepan. Sprinkle the pierogi with the reserved onion and drizzle with melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt the butter in a frying pan over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden brown and crusty on both sides, 4 to 5 minutes per batch.
SZARLOTKA (APPLE CAKE) (recipe for 12 people) Ingredients: • • • • • • •
300g unsalted butter 150g icing sugar 2 eggs 2 glasses of plain flour 2kg apples 2tsp cinnamon a bit of lemon juice
How to make the filling: Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you’ll need this later).
How to make the dough: Put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar and eggs and mix into dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball. Split the dough in half, wrap one half in cling-film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch. Spoon over the apple filling, with about half the cooking liquid, then set aside. Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins at 180ยบC until it is golden brown and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares.
Portuguese Intercultural Dinner
CALDO VERDE
(Recipe for 6 people)
Ingredients:
500g of potatoes 400g of kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think whisker-thin) 1 onion 2 Garlic cloves 2dl of olive oil Salt 1 Chouriรงo 2l of water
How to make it: In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly for 3 minutes more. Pour in 2 litres of water, bring to boil, and allow to boil gently for 30 minutes, until potatoes are mushy. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, approx 10 minutes. Drain. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 15 minutes. Just before serving, stir the kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
BACALHAU A BRAS (BRAISED SALT COD) (Recipe for 6 people)
Ingredients: • • • • • • • • • • •
500g of cod fish 500g of potatoes cut into small French fries 2 thinly sliced onions 3 cloves of chopped garlic 3 bay leaves 1dl of olive oil 10 eggs black olives chopped parsley refined salt Pepper
How to make it:
Drain and dry, then shred the meat, making sure you remove all the bones and skin. Then cook the cod for 10 minutes in hot water. Heat olive oil in a large heavy-based saucepan. Cook onion, bay leaves and garlic until softened. Add cod and stir to combine. In a separate pan, heat more oil and deep-fry potato until golden. Add to cod mixture and stir through very gently with a fork. Before serving, add eggs and mix very gently until eggs are cooked. Season to taste. Serve with olives and chopped parsley on a lettuce leaf.
MOUSSE DE CHOCOLATE (Recipe for 6 people)
Ingredients: • • • •
4 eggs 100g of sugar 150g of chocolate 125g of butter
How to make it: Melt butter and chocolate in shallow water in a pan. Stir well, until a smooth cream is formed and turn off the heat. Break the eggs and separate the yolks from the whites. Add the sugar to the yolks and beat them. Add the chocolate and beat until a smooth cream. Beat the egg whites. Mix the egg whites well with the chocolate. Put the mousse in a bowl and then transfer to the fridge until very cold. Once cold, the mousse is ready to serve.
¡Buen provecho! Hyvää ruokahalua! Καλή σας όρεξη! Smacznego! Bom Apetite!
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