7th mission-Book of our recipes and food reviews

Safe to eat it or not?

French and Greek agents in a risky mission

Greek recipes for bold French agents

French recipes for bold Greek agents

Garidosaganaki

cheese souflé

makaronia me kima

Tartiflette

ice cream

GOUGÈRE

finger cheese pies with honey and sesame

cheese bread

greek salad

cassoulet

portokalopita

beef tongue with pickle

keftedakia

gratin dauphinois

tzatziki sauce

tarte aux pommes

mpriam

quiche Lorraine

spinach pie

squids

koulouri thessalonikis

sauerkraut

This book of recipes is the result of the collaboration among pairs of 13 students in a French English class at Collège La Guyonnerie, Bures Sur Yvette and 13 students of a Greek ICT class at 4th Junior High School of Petroupolis that have shared adventures the school year 2018-2019 in eTwinning “Mission impossible?”

This was their 7th mission and details follow.

Each one of the selected recipes is cooked and during the presentation at their school students have created videos sharing their impressions.

It is difficult to share the fun we had in this mission but recipes are easy for kids and you can try these by yourself.

Enjoy!

7th

n o i s mis

Dear Agents, Your training isn't finished. When you go on mission to a foreign country, you generally have to eat foreign food. Of course, you must be careful because you never know what could be in the food...

But if you are suspicious of everything, you can offend the local population because food is an essential part of their culture. Sharing food together is also a positive welcome sign.

Consequently, you must accept to eat anything that is served (you will of course always have a bottle of antidote for possible poisons, don't worry). To prepare for your mission, you must help your partner. Go to the forum and ...

1.

Post three pictures of foods from your country that foreigners are suspicious of or foods that look or smell strange but are actually delicious.

2. Select one of the three foods in your partner's list and tell him/her(link to the forum) what you selected.

3. Write the recipe for the food that your partner selected.

4. Watch the video for the greek and the french food and make your own as you prepare and/or taste the food from the recipe of your partner.

Have a delicious time!

Greek recipes

Elisa(FR) and Irene(GR) Irene has suggested: a) Chalvas b) Garidosaganaki

c) Vasilopita (New Years Cake with a lucky coin)

and Elisa has chosen Garidosaganaki. So here is the recipe from Irene: INGREDIENTS ● ● ● ● ● ●

¼ cup olive oil 3 sliced garlic cloves 1 ½ pounds peeled shrimp 1 teaspoon smoked paprika 1 teaspoon ground cumin pinch of saffron

GARNISH ●

Parsley

PREPARATION 1. Put 1/4 cup olive oil in a large skillet over medium-low heat.

2. Add 3 sliced garlic cloves, and cook until golden.

3. Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).

4. Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Noé (FR) and Dimitis(GR) Dimitris has suggested: a) Souvlaki (skewer; kebab)

b) keftedakia(meatballs)

and Noé has chosen makaronia

c) makaronia me kima (spaggeti with minced meat)

me kima. So here is the recipe from Dimitris:

INGREDIENTS ● ● ● ● ●

1 onion 1 garlic clove 75 g carrot half stick celery 2 tbsp olive oil

● ● ● ● ●

100 ml red wine salt pepper 100 ml milk 1 tsp freshly chopped oregano

● ● ●

400 g spaghetti 50 g grated Parmesan 400 g minced meat

Steps 1 Peel and chop the onion and cut into cubes. Peel the carrot ,into cubes .Heat the oil and fry the bacon . Add the vegetables,and then the mince , and fry until the meat is brown, stirring constantly 2 Pour in the red wine and leave the mixture to simmer until the liquid has boiled off .Season with salt and pepper. Stir in the milk , and boil the sauce down until smooth. Stir the oregano, tomatoes and sugar into the sauce and cook everything until tender over a low heat for approx . 30 minutes 3 In the meantime ,cook the spaghetti until al dente according to the packet instructions,then drain.Transfer to plates , divide the sauce between spaghetti ,sprinkle over the Parmesan and serve garnished with thyme

Ivo(FR) and Kostas G. (GR) Kostas has suggested: a) fish sticks b) kotosoupa and c) Ice cream the greek way

Ivo has chosen the ice

cream and here comes Kostas recipe:

Ingredients ● ● ●

● 3 eggs ● 125 g sugar 4 dried figs marinate in ½ glass of cognac

vanilla seeds 2 tbsp greek cognac

STEPS 1.Separate one of the eggs. In a warm bain-marie stir 2 eggs and the egg yolk from the separated egg with 90 g sugar until frothy. Slowly pour in the cognac and stir the mixture for another 5 minutes.

2.Add the cream to the vanilla seeds and mix together with the egg froth. Pour into 4 pudding moulds and freeze for approx 3 hours. Cut the ďŹ gs into quarters and marinate with the Cognac and 35 g sugar in a bowl. Turn the parfait out onto dessert plates and serve with the marinated ďŹ gs. A fruit sauce would make a good accompaniment.

Solene(FR) and Erikaiti (GR) Erikaiti has suggested: a) tyropitaki (cheese pie) with honey and sesame b) Ntomatokeftedes (fried tomato balls) with fried zucchini and tzatziki sauce c) Ice-cream with jam

Solene has chosen the finger cheese comes Erikaiti’s recipe:

Ingredients ● ● ● ● ●

250 g feta cheese 50 g gravier grated 1 big egg 2 tbl. greek yogurt 2 tbl. chopped parsley

● ● ● ●

pies with honey and sesame and here

pepper olive oil for spreading the leaves 300 g crust (fyllo) salt optionally, depending on how salty the cheeses you use

STEPS

1. Prepare the filling mixture. In a large bowl, press the slice with a fork to melt well. Add the remaining ingredients (kefalotyri, egg, yoghurt, pepper and parsley) and mix to homogenise 2. Cut the fyllo from its widest side into 7.5 cm wide strips. Pour some olive oil and put 1 tablespoon of the filling mixture on the edge of the leaf. To wrap tyropitakia in a triangular shape, we bring the bottom corner to the opposite side. We straighten the filling by pressing gently with our fingers and continue the wrapping in the same way, bringing the other corner to the opposite side. We continue until the strip ends (see video). Place the cheese pies in an oven baking pan that has been loaded with labels. To maintain their nice triangular shape, place them with the sheet joining down (touching the baking tray).

3. Pour the cheese pies over with a minimum of olive oil and bake them in a preheated oven at 180°C in the air mode until they get a nice golden color.

4. Drop some honey and sesame on top.

They are wonderfully warm but also cold. The leaf remains crispy even the next day if you keep it out of the refrigerator.

If you find my description difficult, you can watch this video

Elios(FR) and Ioannis (GR) Ioannis has suggested: a)Gigantes (giant beans) b) Spanakopita (spinach pie) c) greek salad

Elios has chosen the greek

Ingredients ● ● ● ● ● ● ●

salad

1 cucumber 2 yellow peppers 500 g tomatoes 2 spring onios 120 g black olives 200 g feta cheese 1/2 bunch flat leaf parsley

and here comes Ioannis’ recipe:

● ● ● ● ● ●

6 springs thyme 1 garlic clove 4 tbsp white wine vinegar 6 tbsp olive oil salt black pepper

How to do it: Wash and peel the cucumber and cut in half lengthways.

Cut into 1/2 cm thick pieces.wash and halve the peppers, remove the membranes and seeds and cut into cubes.

Wash and halve the tomatoes, remove the cores and cut into eighths.

Wash the spring onions, remove the roots and the withered green outer parts and slice into very thin rings.

Drain the olives and crumble the feta using your hands.

Wash the parsley and pat dry.Tear the leaves from their stalks and chop ďŹ nely.

Mix all of the prepared ingredients together in a large salad bowl.

To make the dressing, wash the thyme and pat dry.Strip the leaves from their stalks.Peel the garlic and chop very ďŹ nely using a large kitchen knife.Mix together the vinegar, olive oil, thyme and garlic. Season with salt and pepper and add to the salad mixture.Pitta bread makes good accompaniment.

Clotilde(FR) and Vivi(GR) Vivi has suggested: a) portokalopita (orange fyllo pastry sweet cake) b) Psaronefri (pork in the oven)

Clotilde has chosen portokalopita and here comes Vivi’s recipe:

Ingredients ● ● ● ● ●

1/2 cup all-purpose flour 3/4 cup sugar 1/4 teaspoon salt 1-1/4 cups water 2 large egg yolks, lightly beaten

● ● ● ● ●

1/2 cup orange juice 2 tablespoons lemon juice 2 to 3 tablespoons grated orange zest 1/2 teaspoon grated lemon zest 1 pastry fyllo shell (9 inches), baked

● ●

● ●

●

In a large saucepan, combine the sugar flour and salt. Stir in water until smooth.

Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring.

Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours.

In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes.

Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator. To help you more, there is a video here

FROSTING ingredients: 1/2 cup sugar, 2 large egg whites, 2 tablespoons water, 1/8 teaspoon, cream of tartar, 1/8 teaspoon salt 1/2 cup sweetened shredded coconut, toasted, optional

Malo(FR) and Charis(GR) Charis has suggested: a) frikase (lamp soup with salad) b) Keftedakia (Meatballs) and c) Tyropita(cheese pie)

Malo has not chosen so Charis offered his favorite recipe: Keftedakia (meatballs): ● 1 tbsp paprika paste and 1-2 tbsp paprika powder Ingredients: ● 350g minced beef ● 350g bulgur wheat ● 1 bunch flat leaf parsley ● 1 large onion ● olive oil for frying ● 3 garlic cloves ● chilli flakes for sprinkling ● 1 tsp vegetable stock ● salad to serve (optional)

Directions (steps) 1. Wash the bread then leave to soak in a little water for 10 mins. Peel and strip and ďŹ nely chop the onion. Peel and crush the garlic cloves.

2. Mix the bulgur wheat, onion, garlic, stock, paprika paste and paprika powder thoroughly together in a bowl, and knead until the mixture is smooth.

3. Add the minced beef and mix everything well until it has a smooth, dough-like consistency.

4. Wash the parsley, shake dry and chop. Stir the parsley into the meatball mixture then shape into meatballs. Heat the oil in a pan and fry the keftedaki all over in batches. Serve sprinkled with the chilli akes, with salad on the side.

Alexandra(FR) and Leonidas(GR) Leonidas appreciated the simple and delicious recipe that Alexandra has chosen for him so he offred her the classic simple recipe for tzatziki

Ingredients: ● ● ●

500gr strained yoghurt 3 garlic gloves 1medium cucumber

● ● ● ●

sauce:

1 soup spoon finely chopped dill salt pepper olive

Steps 1.Peel off the garlic and mash it in a mortar or grate it 2.Grate the cucumber and let it drain.You can also squeeze it by hand in order to get rid of its liquids 3.Mix well the yoghurt with all the ingredients in a bawl 4.Cover the bowl and keep it in the refrigerator for one hour before serving It is the perfect sauce for any grilled meet and of course for greek souvlaki Sometimes we add chopped anise for more avor or parsley (try it that way, too) and ENJOY!!!

Thomas(FR) and Kostas(GR) Kostas has suggested a)Fasolada (beans soup) b) Tzatziki sauce c) Mpriam( kind of Ratatuille)

Thomas has chosen the Mpriam so here comes Kosta’s recipe:

Ingredients: ● ● ● ● ●

1 eggplant 2 carrots 1 potato 1 pumpkin large or 2 small 1 zircon, 1 red and 1 green pepper

● 1 onion and 2-3 garlic cloves ● 4-5 tbl. olive oil ● oregano, thyme, salt, pepper zest ● uice from 1 lemon, 2 tomatoes, 2 tbl. honey For yogurt glaze: 250 g yogurt, a little Parmesan and zest from 1 lemon, ½ lemon juice thyme and oregano

STEPS 1. Preheat the oven to 180 ° C in air.

2. We put a loft on a strong ďŹ re to burn. At the same time, we cut all our vegetables and add them to a bowl.

3. Roasted in sliced slices of 2 cm, Carrots in thin slices 1 cm, Potato with shell in cubes 2 cm, Corn in vertical slices 3-5 cm, the peppers in strips 5 cm and onion in very thin slices. Add the garlic to the bowl after chopping, olive oil, herbs, salt, pepper and stir.

4. We saute the vegetables in doses (4-5 doses) for about 2-3 minutes each.

5. Beware, not all together because they will boil.

6. Put each dose on a baking sheet as soon as it is ready.

7. Once we have all our vegetables in the pan add the zest and lemon juice.

8. Cut the tomatoes into 5 cm cubes and add them to the pan. Add the honey and mix well.

9. Bake in the preheated oven for 40-45 minutes until all vegetables are tender.

10. Just before our food is ready, we wire the yoghurt stuffing materials: yoghurt, some parmesan cheese, zest and juice of lemon, thyme and oregano

Angelica(FR) and Elpida(GR) Elpida has suggested a) cheese pie b) Spinach pie c) Loukoumades

and Elpida has chosen spinach was already given by Vivi:

pie for her partner who had asked portokalopita recipe

Ingredients: ● ● ● ●

1 packet of peasant leaves or 6 rustic homemade leaves 1/2 fl. olive oil For stuffing: 1 kg of spinach washed and drained (cut into chunks) 5 tender leeks cut into thin slices

● ● ● ● ● ● ● ● ● ●

10 fresh onions (tender) with their leaves cut into thin slices 1 dry onion very chopped or grated 1 bunch of dill finely chopped (with its stalks) 1 bunch of parsley finely chopped (with stalks) 1 bunch of mint chopped (with its stalks) 1/2 fl. trahanas 450 g of hard feta cheese 1/2 fl. extra virgin olive oil 2 big eggs 1/4 fl. water, salt and pepper

Implementation The greens that we will use in the traditional spinach pie must be well washed and drained.

Coarse in big pot.

Mix the dry and fresh onion, chopped tender leeks, tender onions with their leaves, chopped fresh herbs (dill, mint and parsley) salt and pepper and rub their hands until they wither, for about 1 -2 minutes.

Smash the trachana, slice into trimmings and stir.

In a small pot, knock eggs, evaporated milk and olive oil. Mix the half of the egg mixture with the greens.

In the remaining egg mixture drop some water to dilute the texture (about 50 ml).

Use a large, shallow baking pan for the spinach pie, 40 or 42 cm.Straighten the first large fyllo dough so that to have some of it off the walls of the pan. Spread over it a little egg mixture.

Over the first one, spread two more fyllo sheets and add some olive oil in between. Also sprinkle lightly some of the egges mixture. Empty the filling of the greens into this pan in a thin layer.

Cover with three fyllo sheets crumpled and sprinkled with oil in between.

Cut into pieces and spread some extra virgin olive oil over it. Cook in a well preheated oven at 180 degrees for about 1 hour.

We can boost the pie with fresh mint, parsley or a few wild mountains’ stamnagathi.

An easier version of spinach pie is also in this publication

Hector(FR) and Stamatis(GR) Stamatis has suggested a) trachanas b) koulouri thessalonikis c) xorta(boiled green salad)

and Hector has chosen koulouri Thessalonikis so here comes Stamatis’ recipe:

Ingredients: ● ● ● ● ● ●

150 g hard flour (bread flour) 350 g all-purpose flour 7 ½ g salt 35 g sugar 275-300 water, at room temperature 2 packets active dry yeast

For coating ● sesame seeds ● 2 tablespoons sugar ● 500 g lukewarm water

● ● ●

● ● ● ● ● ● ●

STEPS

Preheat the oven to 200*C (390*F) Fan. Use the mixing bowl from your mixer. Add the water and yeast and mix with a spoon until the yeast has dissolved. Let it rest for 5-6 minutes until the yeast becomes foamy.

Add the rest of the ingredients to the mixing bowl (the hard wheat flour, all-purpose flour, sugar and salt). Beat them, using the hook attachment, on medium/high. It should take about 7-8 minutes until if forms a soft, elastic dough, which is easy to handle. The dough will start to pull off the bottom.

Grease the whole interior of a bowl with oil. Transfer the dough to the bowl, cover with plastic wrap. Allow to rest for 30 minutes to 1 ½ hours, until it doubles in size.

Fill a bowl with water (500g). Add the sugar and mix until the sugar dissolves. Add the sesame to a separate bowl.

Brush some oil on to a clean work surface before setting down the dough. Cut in to about 10 pieces, 80 g each.

Form smooth balls. Knead each ball by hand, in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make them all the same size and shape.

Dip each bagel into the bowl with water and directly into the bowl with sesame seeds.

Place on to 35x40 cm baking pans that have been lined with parchment paper. Bake for about 15-20 minutes, until golden.

To serve, brush with melted butter while they are still hot. Try them with blue cheese, feta cheese or any cheese. I am sure french cheese matches well (VIDEO)

Food reviews Vice Principal for ice cream

food reviews

food reviews

French recipes

Elisa(FR) and Irene(GR) Elisa has suggested: a) Grilled asparangus with parmesan cheese b) Bouillabaisse c) Cheese aerate

Irene has chosen (c)the

Ingredients :

cheese souflé and here is Elisa’s recipe:

4 eggs or 5 ways 150 g emmental or grated Gruyère cheese 60 g of butter 60 g of flour 40 cl of milk nutmeg

Step 1: Preheat the oven to 180 °C (thermostat 6). Buttering the pan.

2nd step : Heat the butter in a saucepan, add the flour and stir quickly for 1 min. Add the warm milk, whisk for a few minutes over low heat.

Step 3 : Remove the pan from the heat.

Step 4 : Separate the whites and beat the firmly (with a pinch of salt).

Step 5 : In the cooled pan, add the egg yolks one by one, then the grated cheese. Put a pinch of nutmeg, pepper. Salt little because the cheese already contains salt.

Step 6 : Stir in the beaten egg whites and mix gently.

Step 7 : Pur into the mold, up to 4 cm from the edge.

Step 8 : Bake for 35 minutes in a rotating heat position.

Author's note: In case your snow whites are not well mounted, add 1/2 sachet of yeast and your soufflé will be successful.

Noé (FR) and Dimitis(GR) Noe has suggested a “terrible French dish” (his sayings) frog’s legs and b) “a super French dish” Tartiflette

Dimitris had agreed with Noe’s suggestion and here comes Noe’s recipe for Tartiflette: Ingredients ● 6 medium potatoes (about 1¼ kg), peeled, ● ● butter for spreading, ● ● 200 g bacon, cut into sticks, ● ● 1-2 onions finely chopped, ● ● 2 cloves of garlic chopped, ●

1/3 ph. white dry wine, 1 1/4 fl. whipping cream, 2 teaspoons sprouted thyme for garnish, About 150g of Gruyère cheese Salt Pepper

Steps: -Cook the potatoes in water for 20 minutes, then peel and slice them.

-Slice the onions. Add the smoked bacon and cook over a low heat for 10 minutes, stirring regularly.

-Take a baking dish and rub the bottom of the dish with a clove of garlic.

-Organize the dish in three layers: cover the bottom of the dish with half the potatoes, then add the onions and bacon, and add the rest of the potatoes on top.

-Pour over the white wine and the crème. Season with pepper and salt.

-Preheat the oven to 190°C -Scrape the Gruyère cheese (or cut slices in half) and place them on top of the potatoes.

-Bake for about 20 minutes. .-

Ivo (FR) and Kostas G. (GR) Ivo has suggested a)DÖNER KEBAB b) OLERON LANGOUSTINES “POÊLÉES” c) "GOUGÈRE"

Kostas had chosen something that looks familiar and here comes Ivo’s recipe for Ingredients ● 1/2 cup water ● 1/2 cup milk ● 1 stick (4 ounces) unsalted butter, cut into tablespoons ● 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

● ● ● ● ●

GOUGÈRE:

1 cup all-purpose flour 4 large eggs Large pinch of coarse salt Freshly ground pepper Freshly grated nutmeg

How to Make It Step 1: Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.

Step 2: Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at . a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Step 3: Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

Solène (FR) and Erikati(GR) Solène has suggested: a) octopus salad b) lentils c) cheese bread

Erikaiti has not chosen but agreed with Solene’s preference to cheese comes Solene’s recipe:

Ingredients

-1 loaf of bread; - 200g of mozzarella; - 200g of boiled ham; - 150g of soft salted butter; - 5 cloves of garlic; - 2 tablespoon of parsley.

bread so here

STEPS 1) Preheat the oven in 180°C (thermostat 6).

2) Cut the mozzarella ďŹ nely and cut the ham in dice.

3) Peel cloves of garlic. Mix them with the butter and the parsley in a bowl . Put the bowl in microwave for that is melt.

4) Cut the bread but without cutting it up to the bottom. Whitewash Whitewash the bread with the butter into the bread cuts.

5) Add the ham and the mozzarella in the bread cuts.

6) Bake for 10 min or until the cheese is melted.

Elios (FR) and Ioannis (GR) Elios has suggested: a) Quiche Loraine b) steak tartare c) cassoulet

Ioannis has chosen cassoulet so here comes Elio’s recipe:

Ingredients ● ● ● ●

1 kg of beans 4 candied duck legs 2 slices of bacon 4 sausages of Toulouse

● ● ● ● ● ●

2 carots 1 oinon 6 cloves of garlic 225 g tomato puree salt and pepper thyme

STEPS ● ● ●

● ● ●

You put the beans in water for 24 h.

You grill the slice of bacon and sausages in a cooking pot.

You add the beans, onions, garlic, carrots, thyme, tomato puree, and ¼ l of water.

You cook for three hours.

You add salt and pepper.

At the end you add the candied duck legs and some of the duck fat

Clotilde (FR) and Vivi(GR) Clotilde has suggested: a) snails with parsley b) beef tongue with pickle c) oysters with leeks

Vivi has chosen beef tongue with

pickle so here comes Clotilde’s recipe:

Ingredients

1.5 kg of beef tongue For the broth: ● ● ● ● ● ●

3 carrots 3 leeks 1 turnip 1 onion 1 marrow bone 1 small handful of coarse salt

For the sauce: ● ● ● ● ●

25 g butter 1 level tablespoon of flour 1/2 shallot, finely chopped 1 can of tomato sauce 200 g 10 pickles cut into slices

STEPS

Step 1: The broth: Rinse the tongue with cold water.

Put all the ingredients in a pot of cold water, and add the beef tongue; cover and cook for 3h.

Step 2 After cooking, remove the tongue; let cool and then remove the skin. Put the tongue and the broth in the fridge for the night.

Step 3 The Sauce: Melt the butter, then add the our; let it brown while stirring.

Step 4 Add part of the broth gradually (ladle by ladle) avoiding lumps (5 ladles); pour in the tomato sauce and add the shallot and pickles.

Step 5 Add more broth to obtain a fairly liquid sauce.

Step 6 Cut the tongue into slices and place them in the sauce.

Step 7 Add broth if necessary to cover the tongue; simmer for 1 hour.

Malo (FR) and Charis(GR) Malo has suggested: a) pied de porc b) langue de boeuf and c)Escargot (snails). No photos were provided Charis has chosen escargots but there was no response from Malo so Charis helped Vivi with the beef tongue with

pickle

Alexandra(FR) and Leonidas(GR) Alexandra has suggested: a) snails which she finds horrible b) bourguignon beef (yummy!) and c) gratin dauphinois (delicious!!!)

Leonidas of course trusted his partner choice so here is Alexandra’s recipe for gratin

dauphinois

Ingredients: ● ● ● ● ●

450g potatoes; 300ml cream; butter; garlic; salt, pepper and cheese.

Steps: Peel and slice the potatoes.

Prepare the mixture cream-butter-garlic.

Put the potatoes in a dish and pour the mixture on the top.

Bake ďŹ rst 75 minutes covered and then bake a little uncovered with the cheese on the top.

Your gratin is ready! Enjoy your meal!

Thomas(FR) and Kostas(GR) Thomas has suggested a) Raclette b) Beef de Bourguinion c) Tarte aux pommes

Kostas has chosen the tarte

Ingredients: ● ● ●

1 dough 3 or 4 golden apple 3 eggs

aux pommes so Thomas ● ● ● ●

offered his recipe:

3 tablespoon of sugar 20cl of liquid cream (crème fraîche) 1 piece of cinnamon 1 vanilla sugar

How to:

●

Unroll, spread out and poke the dough in a pie pan.

●

Peel, empty and slice apples. Put them on the rosette dough.

●

In a bowl, beat the eggs with the sugar, then add the cream and cinnamon.

● ●

Pour the mixture over the apples.

Put in the oven at 210 ° C (thermostat 7) for about 40 minutes.

●

Toward the end of cooking, spread the vanilla sugar over the pie and return

to

caramelization.

the

oven

for

Angelica(FR) and Elpida(GR) Angelica has suggested a) beef bourguinion b)ratatouille de légumes b) le magret boeuf bourguignion

but Elpida has chosen and insisted in quiche

Ingredients: ● ● ● ● ● ● ●

200 g of dough 200 g diced bacon 30 g of butter 3 eggs 20 cl of cream 20 cl of milk nutmeg, Salt, Pepper

Lorraine so here comes Angelica’s recipe:

Steps ● ● ● ● ● ● ● ● ●

Preheat the oven to 180 ° C (thermostat 6).

Spread the dough in a mold prick it with a fork. Sprinkle with butter chips.

Fry the bacon in the pan.

Beat the eggs, the cream and the milk.

Add the bacon.

Season with salt, pepper and nutmeg.

Pour over the dough.

Bake 45 to 50 minutes.

It's ready to enjoy!

Louis(FR) and Giannis(GR) Louis has suggested a) caen-style tripe and b)squid

and Giannis has chosen squids as they look familiar with greek recipe. Here comes the French version by Louis for stuffed squids:

Ingredients: ● ● ● ● ● ●

4 squid, frozen or fresh 4 tomatoes 4 carrots 3 onions 500 g sausage meat 3 cloves of garlic

● ● ● ● ●

1 egg, 2 slices of sandwich bread, 2 tablespoons of milk 2 tablespoons parsley, 1 tablespoon ginger 1 tablespoon paprika, 1 teaspoon of chilli pepper 1 tablespoon cumin, 1 tablespoon turmeric, 1 tablespoon coriander

STEPS ●

Prepare the stuffing by mixing the sausage meat, egg, parsley, slices of bread moistened with milk and the three cloves of minced garlic. Let stand in a cool place.

●

Cut the carrots into rings, the tomatoes into quarters and slice the onions. Put all these ingredients in a pot over medium heat with a drizzle of olive oil.

●

Add the spices (you can slightly increase the doses if you like very spicy dishes) and a glass of water. Salt and pepper. Simmer for 40 minutes.

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Stuff the squid and close them with a toothpick. Dip them in the sauce and simmer for 40 minutes over low heat.

●

Serve with rice.

Hector(FR) and Stamatis(GR) Hector has suggested a) lamp brains b)the sauerkraut

and Stamatis has chosen the

sauerkraut

Ingredients: ● ● ●

1 head cabbage, thinly sliced 1 onion, halved and thinly sliced 1 1/4 cups apple cider vinegar

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so here comes Hector’s recipe:

1/3 cup apple cider 1 tablespoon crushed toasted caraway seeds 2 tablespoons kosher salt

How to: Mix all ingredients together in a microwave-safe bowl.

Cover with a large piece of plastic wrap and seal edges.

Microwave on high, 4 to 5 minutes.

Let sit, still covered, until cabbage has absorbed its brine and bowl is cool to the touch, about 15 minutes.

Καλή σας όρεξη!

Bon Appétit