Mr Bean’s family Cooking book
Collaborative production of partners In eTwinning project “Mr Bean Mrs Lentil and their tiny peas celebrating the IYP 2016”
Preface Food is culture… “People connect to their cultural or ethnic group through similar food patterns (e.g. immigrants often use food as a means of retaining their cultural identity.) People from different cultural backgrounds eat different foods. The ingredients, methods of preparation, preservation techniques, and types of food eaten at different meals vary among cultures. The areas in which families live— and where their ancestors originated—influence food likes and dislikes. These food preferences result in patterns of food choices within a cultural or regional group.” Source: http://bit.ly/2rcewHu
In this book’s recipes, coming from European countries from west to the east and to the southern european borders, we have used the same basic ingredients -boiled pulses- but we have reached in a variety of results. Indeed, some of these reveal traditions and preferences in tastes in our countries because of the other ingredients that are used in but many also emerge similarities on cooking’s basic structure and philosophy. 2
Cooking is love for those you cook for... In this project from the very beginning, even before the creation of its twinspace, when we could use only project’s blog to communicate ideas, we have cooked and we have shared our recipes with much love to all our partners, feeling, as time was passing by, more like members of a family -and if this sounds too much, then for sure a group of friends- than members of a project. We have created this book to share in public our joy for this year’s adventure in Mr Bean’s family…. After all, we prove from this “In cuisine…” section of our project that, in almost all partner countries, significant family events and ceremonies are centered on eating… So, what better than closing our collaborative productions with an issue centered on food?
3
Contents
pp.
1. Peas in soup Mazuranika’s way ………………………………………………..06 2. Pulses in Ukrainian way by Dnipropetrovsk ●
Pois ou pois chiches avec du lard …………………………………...08
●
Pois chiches râpées avec des carottes …………………………..10
●
Purée de haricots ……………………………………………………………………….12
●
Sichenyky aux haricots …………………………………………………………..13
●
Crêpes aux haricots …………………………………………………………………..14
●
Lentilles en purée avec des pommes de terre ………….16
3. Ode to Rovitsa, Ioannina’s way ●
Rovitsa, la soupe ………………………………………………………………………….18
●
La salade Rovitsa ………………………………………………………………………..20
4. Fasolada, Ioannina’s way ………………………………………………………….…...22 5. White Beans in soup, Mazuranika’s way ……………………..………..24 6. Express beans soup in Riga’s way ……………………………………….…...26 7. Transcarpathian beans soup, Khust’s way …………….…………...27 8. Greek black giants, Petroupolis way ……………………………….…….28
4
9. Lentils in soup ●
Petroupolis way …………………………………………………………………...30
●
Pylos way ………………………………………………………………………………….32
●
Santander’s way …………………………………………………………………….33
10. Beluga lentils salad Petroupolis way …………………………………….36 11. Mashed beans in Alexandroupolis way ………………………………...38 12.Red kidney beans in Alexandroupoli’s way ………………………...44 13. Wild pot in Donji Muc’s way ………………………………………………………..46 14 Sea food salad in Donji Muc’s way …………………………………………...47 15. Pork soup with beans and pasta in Donji Muc’s way ……48 16. Fazolet with scumbags in Donji Muc’s way ………………………...49 17. Rajkin plat in Donji Muc’s way……………………………………………………...50 18. Tunisian chick peas (in Lablebi and Couscous), in Sfax’s college way ……………………………………………………………………………………………………..51
All these recipes in cuisine in twinspace of our project and some more in blog posted during the summer by teachers
5
Peas in soup (Mazuranika’s way)
6
Video shows all the steps followed by Mazuranika’s students Ana, Klara, Dora and Nikathat had cooked it and enjoyed it all together!
7
Pois ou pois chiches avec du lard (in Dnipropetrovk’s way)
Il faut: couper en petits cubes de bacon, graisser avec des oignons. Il faut mélangér tout ça avec des pois ou pois chiches cuits, et saupoudrer de persil. 8
9
Pois chiches râpées avec des carottes in Dnipropetrovsk’s way) il faut: mélangér pois chiches bouillis avec des carottes étuvées dans le lait essayez toute la pâte ajouter le beurre et le sel bien mélanger encore un fois et verser graduellement le lait bouillante, en mélangeant constamment. Puis il faut bon échauffer
10
11
Purée de haricots (in Dnipropetrovk’s way)
Il faut : essayer les haricots bouillis, mettre dans la casserole, ajouter de l'huile avec des oignons frits, bien chauffer et en mélangeant continuellement ajouter du sel et de lait bouillant.
12
Sichenyky aux haricots in Dnipropetrovk’s way
Il faut : mélanger les haricots bouillis avec la semoule, émietter à l’aide de hachoir ajouter les oignons frits finement hachés , ajouter des œufs crus et du sel, il faut bien mélanger et séparer les deux sichenyky par portion, et il faut les mettre dans la chapelure et les faire frire jusqu'à la couleur dorée
13
Crêpes aux haricots (In Dnipropetrovk’s way)
14
Il faut : essayer les haricots bouillis, mettre dans la casserole, ajouter de l'huile avec des oignons frits, bien chauffer et en mĂŠlangeant continuellement ajouter du sel et de lait bouillant. 15
Lentilles en purée avec des pommes de terre In Dnipropetrovk’s way il faut : Mélanger les lentilles bouillies avec des pommes de terre bouillies, passer par un hachoir à viande et mettre dans la casserole ajouter le beurre, le lait chaud et le sel il faut bien mélanger et chauffer tout ça et saupoudrer de persil 16
17
Un plat grec: Rovitsa, la soupe (Ioannina’s way)
Les ingrédients 500gr de rovitsa un grand oignon ½ tasse de lait d’ huile 2 cuillères à soupe de curcuma, de l’origan ● du jus de 2-3 citrons ● un peu de sel et de poivre ● ● ● ●
18
Préparation On coupe l’oignon en petites rodeles. On met la rovitsa et l’oignon dans une casserile. On ajoute 2 litres d’eau presque. On ajoute les autres ingrédients. Vers la fin du bouillon, on ajoute le jus du citron, le sel et le poivron et on fait bouillir pendant dix minutes encore! 19
La salade Rovitsa plat typique du sud de Grèce (Ioannina’s way)
Les ingrédients 300 gr de haricots secs appelés rovitsa •1 feuilles de laurier •1 oignon •2 oignons frais •2 tomates coupés en dés •2 cuillères à soupe de persil •1 poivron rouge coupé en dés Sauce Vinaigrette ● ● ● ●
4-5 c. à s. d’huile d’olives du jus de citron 1 c. à s. de moutarde du sel
20
Préparation ● Faites bouillir la rovitsa dans l’eau abondissante pendant 40 min. ● Ajoutez les oignons et le laurier ● Dans un saladier, mélangez tous les ingrédients et ● Ajoutez le sel Sauce Vinaigrette Remuez tous les ingrédients et versez-les sur la salade!
21
Fasolada: des haricots secs à la grecque (Ioannina’s way)
Les ingrédients ● ● ● ● ● ● ● ●
4 tasses de haricots secs 1 bulbe de celleri 1 tasse d’huile d’olives des tomates en dés des carottes de l’origan du sel du poivre
22
PrĂŠparation
Faites tremper les haricots secs pendant 10 heures Dans une casserole, mettez tous les ingrĂŠdients et faites-les bouillir pendant 1h et demie. Remuez de temps en temps 23
White beans soup (Mazuranika’s Croatian way)
24
Video shows all the steps followed by Mazuranika’s students Ana, Klara, Dora and Nika that had cooked it and enjoyed with friends!
25
Beans soup in the blink of an eye (by Riga’s team, Latvian way)
Posted in project’s blog by Jelena Golovanova 26
Transcarpathian Pasouli beans (in Khust’s-Ukrainian way)
“The Transcarpathian beans "dzobachky" are often cooked with different herbs and spices. This is mostly a winter lean dush prepared in many families. It can look strange but is really tasty and satisfying. It is simple to prepare, - just do not forget to pre-buy spices, soak the beans and freeze several bunches of green herbs.” Posted in https://tackk.com/6qjxgm by Nataliya Orlyk
27
Black giants with sausages in the oven
Ingredients ● ● ● ● ● ● ● ● ● ● ●
500 g. Black giants from Prespes. Greece 1 onion in slices 2 cloves garlic 1 bay leaf 2-3 peppers mixed -red, orange, green 1 tomato canned chopped or 500g fresh chopped tomatoes 1 carrot cut in slices 1 leek -the white part- cut in slices 2 sausages cut in slices( i use Kalamata’s) 1 cup olive oil spices -paprika sweet and hot, bukovo, pepper, but you can anything you line-paprika is a very good choice-
28
IMPLEMENTATION (video available) Soak the beans for 12 hours. Rinse and cook them for 1 hour. Preheat the oven to 200 C. Put the giants in a pan with all the ingredients ● Add 3 glasses of water ● Bake for 45 mins ● ● ● ●
P.S.You can skip sausages and can replace them with Kalamata olives. In the same recipe you can use white giants or white and black. Great with slices of bacon also; and Feta cheese or parsley is an option on serving them
Καλή σας όρεξη!
29
Lentils in red soup (Petroupoli’s way)
Ingredients ● ● ● ● ● ● ● ● ● ● ●
500g lentils 1 large onion cubed (100g) 2 whole slices of garlic (20g) 1 can (350g) of tomato juice ( or 4 fresh crushed tomatoes) I spoon(20g) of tomato paste 1 glass(300g) of olive oil 1 stick of cinnamon 1 spoon of dried cloves Dried rosemary (2 spoons) Optional a little of oregano (half of spoon) Water in a large pan 30
IMPLEMENTATION (video also) ● We wash lentils very well ● We boil them just in water for 10 mins ● We drain them from the first water (we lose some of the iron this way but lentils are easier to be digested) ● We put them back in the pan with boiled water ● We add the spices, onion and garlic ● We add tomato paste and stir well to be disolved ● We add tomato juice and olive oil (oil is better to be added when lentils are almost ready otherwise its vitamins are destroyed) ● We stir and let them boil in medium heat, half covered pan till they are ready (thick texture and seeds “broken”) Hints: Olives are very good “company” to lentils and fresh rosemary for decoration Pylos kids add carots.
31
Lentils in white soup (Pylos’s way)
Kids at Pylos kindergarten had cooked this lentils soup in another version. They had added carots and potatos, they had skipped tomato and they had used only rosemary and a bay leaf (no spices). We can watch them cooking this for their parents at an event they had prepared at school in May:
32
Spanish beluga caviar lentils soup (Santander’s way)
Back to cotents
“Although is not easy to find it in Europe, chiefs consider that this black pearl offers us excellent visual effects and can be a very good accompaniment in salads and soups. Beluga lentil is a very small lentil (4 mm), round
and
shiny
black
with
yellow
cotyledon. Lentil keeps black color after cooking. It has a thin skin that does not break
when
cooking.
This
lentil
characterized by its high protein level.
is 33
“BOILING SLOWLY, WITH LITTLE PIECES OF CARROTS, RED AND GREEN PEPPER, FOR ALMOST AN HOUR. THEN ADDING SOME PIECES OF SPANISH SAUSAGE “CHORIZO” FRIED IN OLIVE OIL AND SOME CUT ONION. THEY KEEP THEIR BLACK COLOUR AFTER COOKING AND THEY TASTE NICE. NEXT TIME I´LL MAKE A SALAD WITH THESE BLACK LENTILS BECAUSE THEY DON´T BROKE AND STAY FIRM. “ Posted at project’s blog by Aranzazu Iturrioz, teacher of Santander team, on 24/08/ 201634
35
B
Beluga (caviar) lentils salad (Petroupoli’s way)
Petroupoli was inspired of Santander’s idea and has used these lentils for a salad made for students and teachers at school during the presentation of the project in May. We had just boiled the lentils in salted water for 20 mins and then we drained them and mixed with any green salads available (mesclun, arugula, red leaf, romaine or baby spinach). We also added 1 cup mixed fresh herb leaves, such as parsley, basil, oregano, 1 cup cherry tomatoes, 1 finely chopped onion. Dressing was made with olive oil mixed with balsamic cream figue and salt.
36
37
Massed beans
by Zoi… and more
(in Alexandroupoli-Petridou’s class way)
INGREDIENTS • 250 grams of boiled white beans • 2 teaspoons oil • 1 lemon • Salt, pepper ,coriander
38
METHOD • Mash up the boiled beans. And oil and lemon. Season with Salt, pepper and coriander. • ***Olives a perfect match and not only for decoration! 39
*This recipe was prepared by Zoi for treating at school in the big event we had with foods presenting our project. All kids from all the 3 classes of E grade that participate in the project had prepared delicious dishes and here are some of these:
40
41
Humus
nd a s ea
kp chic a t pas
42
43
Red kidney beans pate by Christos ...and more
(in Alexandroupoli-Vassiloudi’s class way) This is a recipe cooked by Cristos in Vassiloudi’s class for the food event in Alexandroupoli that was in collaboration with Petridou’s class
44
Ingredients ● ● ● ● ● ● ● ● ● ● ●
500g red kidney beans 300g walnuts smashed 3-4 gloves of garlic 1 onion (not fresh) ½ bunch of coriander 1 spoonful of salt 4-5 spoonfuls of vinegar 100 ml sunflower oil 1 spoonful of paprika 2 spoonfuls of dried coriander 1 teaspoon of curry
Method 1. We boil the red kidney beans until they soften a lot. 2. We press the beans to make a pulp. 3. We add all the other ingredients, beginning with the garlic and we mix them all so as to get a smooth puree. 4. We serve the puree and on top of that we can put as a decoration some slices of onion. 5. *** Food styling:We can also use special cups to make various designs such as stars, triangles etc. for an appetizing appearance.
45
Wild pot… white beans soup (in Ela’s -Donji Muc, Croatia- way)
Ingredients ● ● ● ● ● ● ● ● ●
Chopped onion, Iin Donji Muc students two garlic beans, and their teacher pork fat (spoon), Daniela Ruzic Mrak colorful beans, were the very first that dried bacon, had created their own cook book with these spoon flour, recipes one potato, parsley bun, one carrot, salt, pepper.
46
Sea food Bean salad…
(in Karlo’s- Donji Muc, Croatia- way)
Ingredients ● ● ● ● ● ●
White beans, hard boiled eggs, young onions, olive oil, vinegar salt and pepper 47
Pork soup with beans and pasta… (in Ante’s- Donji Muc, Croatia- way)
How to:
● On the spoon of pork fat, sprinkle the yellow onion, ● add garlic and salt, and ● pour water and cook brown beans until they soften. ● At the end of the cooking time, put in 48 and cook the pasta until 15 min..
Fazolet with scumbags
(in Nikolina’s- Donji Muc, Croatia- way)
Ingredients ● ● ● ● ● ● ● ●
100 g scumbags, 200 g fazolet 200g chopped bacon, one chopped potato, bigger chopped head of onion, one potato, red pepper, Vegeta seasoning
49
Rajkin pjat
(in Anita’s -Donji Muc, Croatia- way)
How to:
● Shredded red and yellow onion fry on oil until caramelized. ● Add chopped carrots, onions, parsley and salt. ● Add the boiled dry beans with their water and add the pasta. ● When all is cooked add chopped large tomatoes and peppers.
50
Lablebi & Kouskous Chick peas (In Sfax’s college way)
51