INTRODUCTION CITIZENSHIP, ENTERPRISE AND COMPARATIVE HEALTH A COMENIUS PROJECT. Comenius projects provide opportunities for schools and colleges to introduce and strengthen the European dimension in the curriculum. Working with other schools and colleges across Europe brings learning alive for students, staff and the local community. This project, Citizenship, Enterprise and Comparative Health – C.E.A.C.H. – has been a collaborative project between schools in Iceland, Madeira, Romania and Scotland from 2006 – 2009. The students have taken responsibility for leading the developments, with the staff acting as facilitators across the whole range of curricular subject areas.
The aims of the project have evolved round the central themes of health, well being, exercise, food, communication skills, enterprise and team building and have actively involved students from age 1 to 20 in collaborative work such as – Design of a project logo Comparison of school meals Production and use of a health passport Comics on all the themes Scripts and drama productions related to teen issues Work towards a photographic exhibition to be held in Scotland in May 2009 Meetings for business and evaluation for students and staff in all the project countries involved to share experiences and develop friendships which have continued via e mail
The production of a wiki space – www.ceach.wikispaces.com And last but not least the production of this recipe book in conjunction with Maersk Oil, Hamptons and funded by the E.U. via the British Council. Each school has contributed 15 recipes based on 5 fruit ( apple, banana, orange, pear and plum ) and 5 vegetables ( beans, carrot, onion, potato and tomato ). These were all readily available in each country and the recipes are typical of the four areas. Art work has also been produced, both at individual schools, and as a collaborative effort at a meeting in Iceland in February 2008. All the recipes have been tried and tested and are enjoyed in their countries of origin and the hope is that they will also be enjoyed by those who purchase this book.
Index Apple Apple Charlotte Apple Pie with Marzipan Stuffing Apple Sorbet Apples with Nuts and Honey Apple Wonder Rice and Apple Salad
Banana Actual Banana Bread Baked Banana Banana Flan Banana Raspberry Caramel Banana Scabbard Fish with Fried Banana
Bean Bean and Barley Pot Bean Cutlet with Apricot Sauce Cannelini Bean and Salmon Salad Chicken Bean Sauce Wax Bean Soup Whipped Beans
Carrot Carrot and Potato Rissoles Carrot Cake with Coconut Carrot Salad with Sunflower Seeds Carrot Soup with Toast Citrus-glazed Carrots Orange and Carrot Soup
Onion Chicken Pasta with Caramelised Onions Quiche Lorraine with Broccoli and Onion Stewed Peppers with Tomatoes, Onions and Garlic Tuna and Onions Onion and Feta Cheese Pizzas Onions Covered in Bacon
Orange Caramel marinated oranges Orange Crumb Salmon Orange Froth Orange Juice Cake Orange Pot Roast Beef Orange Salad Pork Loin with Orange Juice
Pear Chicken breasts with pears and plums Pear cake Pear Flan Pear Ice-Cream Pears and Bacon Pears Poached in Champagne
Plum Chicken steaks with plums Frozen Plum Yoghurt Meringue Layered Plum and Nut Cake Plum Cake Plum Clafoutis Plum Truffle
Potato Lemon Roasted Potatoes Potato Gratin Potato Pastry Potato Souffle Potato with Breadcrumbs Sweet Potato and Prawn Risotto
Tomato Filled Tomatoes Fish with Tomatoes and Olives Grilled Tomatoes Tomato Pie Tomato Soup Tomato with Eggs
Apple Charlotte Apple layer Yoghurt 450g apples 400ml natural 15ml water yoghurt 15ml honey Pinch of cinnamon
Biscuit layer 225g ginger biscuits 30ml honey
Apple 1. Peel, core and slice the apples. 2. Stew apples with water, honey and the cinnamon until soft. 3. Leave to cool. Biscuit 1. Crush ginger biscuits to a breadcrumb consistency. Bind with honey. To finish 1. Take 4 long glasses and lay them at an angle. Make in to layers in the order of biscuit, apple, biscuit, yoghurt and then repeat. 2. Once near the top, level off with yoghurt and dust with cinnamon or add a fine layer of brown sugar. 3. Put into the fridge for 3 hours before serving.
Apple pie with marzipan stuffing
Bottom 200g. Flour 50g. Sugar 125g Butter 1 egg
Stuffing 50 g butter, melted 12g sugar 100 g marzipan 12g lemon peel 2 eggs 1-2 green apples
Bottom 1. Stir together with flour and sugar. 2. Cream in butter and add the egg and beat 3. Store in a fridge for one hour. 4. Flatten the dough out and push it in a round. 5. Bake for 10 minutes in 175째C in oven Stuffing 1. Melt the butter and add sugar in. 2. Grate Marzipan and lemon peel and stir it into butter mix. 3. Beat eggs and blend them into mixture. Finally 1. Peel and slice apples. 2. Pour the stuffing on the half baked bottom and place the sliced apple slices on the top 3. Bake for 25 minutes in 175째C 4. Serve with whipped cream or Ice
Apple Sorbet Ingredients 8 Granny Smith apples 110g Apricot jam 4 Limes 100g sugar Calvados 1. Juice the 4 limes 2. Core the apples but do not peel them. 3. Place the apples in a food processor with 110g of Apricot Jam and the juice from the limes. 4. Add 100g sugar 5. Push the mixture through a sieve so that as much pulp goes through. 6. Freeze the mixture as quickly as possible to avoid it discolouring. 7. Freeze it until it is firm To Finish 1. Place a spoon of this in a flat Champagne glass and add a tablespoon of Calvados over the top
APPLES WITH NUTS AND HONEY APPLES WITH NUTS AND HONEY 1.5kg red or green eating apples 100g unsalted peanuts roughly chopped and mixed together with 100g honey.
1. 2. 3. 4. 5.
Cut apples in half and remove the cores Lay in a lightly greased flan dish flesh side down Cook in a moderate oven until skins go brown Turn over and fill with nuts and honey Serve with ice cream or natural yoghurt
Apple-wonder
Apple-wonder 2 yellow apples 2 handfuls of chocolate raisins 2 handfuls of salt nuts 125g self raising flour 100g caster sugar 25g melted butter
1.Cut the apple in medium-sized bits and put them in an ovenproof dish. 2.Cover with chocolate raisins and salt nuts. 3.Put flour, sugar and butter in a bowl and beat it. 4.Then spread mixture over apples in the ovenproof dish. 5.Bake at 200-250째C until the dough has started to get brown. 6.Serve with vanilla ice cream
RICE AND APPLE SALAD Ingredients
1 onion 20g butter 40g raisins 200g rice A pinch of saffron 1 red apple 1 green apple 1 lemon (juice) 1 bunch of parsley Salt and water 200g cubed ham
1. Melt the butter in a large saucepan over a low heat and tip in the chopped onion. Fry gently for about 5 minutes, stirring from time to time, until the onion is soft and then add raisins, rice and half a litre of water. 2. Cook for 12 minutes until rice is soft and water absorbed. 3. Core and slice apples. 4. Toss apple slices with lemon juice 5. Let rice cool down. 6. In a large dish mix rice with apples and ham cut in little small cubes. 7. Finally sprinkle with parsley.
Banana bread 1 egg 150g sugar 2 ripe bananas 250 g flour 2.5g Sodium bicarbonate 5g salt
1. Whip egg and add slowly add sugar. 2. Whip all well together in mixer. 3. Squash banana with fork, and add to egg and sugar in mixer. 4. Sieve together flour, sodium bicarbonate and salt and mix lightly with banana mix. 5. Put it in well greased oblong baking tin(1.5 litre). 6. Bake at 180째c 45 minutes until a skewer inserted into Comes out clean.
Baked Bananas Lemon and Sherry Sauce 1 egg 100g caster sugar 7.5ml sieved cornflour Grated zest of 1 lemon Juice of 1 lemon 15ml sherry
Bananas 6 medium bananas 25g butter Freshly grated nutmeg
Lemon and Sherry Sauce 1. Whisk egg and sugar together until pale and thickened. 2. Fold in cornflour with juice and zest of lemons and sherry. Bananas 1. Peel bananas and cut into 2.5cm slices. 2. Melt butter and gently fry bananas until golden. 3. Place banana slices in a baking dish. Finally 1. Cover bananas in lemon and sherry sauce. 2. Sprinkle nutmeg on top. 3. Bake for 20 minutes at gas mark 4 or 180ËšC.
Banana flan Flan
Filling
175g self raising flour
5ml vanilla essence
5g baking powder
570ml double cream
3 eggs
6 egg yolks
175g soft butter
10g cornflour
175g golden castor sugar
50g castor sugar 2 large bananas 3g ground nutmeg 100ml whipped cream to garnish
1.
Cream butter in a large bowl then add flour, sugar, baking powder and eggs.
2. Mix until smooth. 3. Divide mixture between 4 x 20cm greased sponge tins and bake at 170oC for 30 minutes. 4. Take out and allow to cool. 5. Gently heat double cream and vanilla in a pan 6. Beat eggs in bowl with cornflour, castor sugar and nutmeg then whisk into cream mixture and heat gently until thickens. 7. Peel and slice the banana 8. Spread the flans with the whipped cream mixture and add bananas between each layer. 9. Thinnly spread the cream over the top and sprinkle with nutmeg.
Banana Raspberry & Oat Smoothie Nick Nairn’s recipe Serves 2 Smoothie 1 large banana 200ml cold milk 15ml oatmeal 2-3 ice cubes 5 ml honey 15 ml natural yogurt 2 large handfuls raspberries
Place all ingredients in a blender and whiz! This recipe was donated by the well known chef, Nick Nairn of Nick Nairn Enterprise.
Caramel banana
3 bananas; 125g flour; 50ml oil; 60g sugar; 30g sesame seeds. Raisins and flaked almonds to garnish
1. 2. 3. 4. 5. 6.
Peel bananas and cut lengthwise Spread flour onto plate Coat bananas in flour Heat oil in a frying pan and fry bananas. Drain on paper towel Gently heat sugar and sesame seeds in a pan until the sugar caramelises 7. Lay bananas on flat dish and pour the caramel sugar over them 8. Garnish with raisins and flaked almonds and serve with ice cream.
Black Scabbard with Fried Banana
Ingredients
scabbard fillets salt to taste fresh ground pepper to taste several cloves of garlic lemon juice 2 eggs 125g of bread crumbs.
1. 2. 3. 4.
Season fish with salt, pepper, crushed garlic and lemon juice. Roll fillets in flour then dip fish fillets in beaten egg yolks. Finally cover with breadcrumbs. Heat pan of oil and once hot add fish fillets and fry crispy golden brown. 5. Drain excess oil and fry slices of banana lengthways in pan.
CARROT COCONUT CAKE Ingredients
200 g carrots 75ml vegetable oil 2eggs 50g coconut 100g caster sugar 5g baking powder 5g cinnamon 50g sultanas a pinch of Nutmeg 100g wholemeal flour
Directions 8. Beat sugar and eggs then add oil. 9. Add flour, baking powder, cinnamon, coconut and nutmeg. 10. Finally add carrots (peeled and shredded) ,sultanas and mix well. 11. Pour into greased pan. Bake at 180 0C, for 40-50 minutes. 12. Top with rest of coconut when cake is cool.
Carrot salad with sunflower seeds
Salad 6 Carrot 1 Leek 2 Celery stalks 10mls Olive oil Juice of one lemon Chives to garnish Sunflower seeds to garnish salt
Dressing Soy sauce
1. Cut carrots in thin slices add leeks and sliced celery. 2. Put in an oven proof dish and cover in oil. 3. Bake in an oven of 150째C for 5 minutes until carrots are half-cooked. 4. Roast sunflower seeds in pan then toss in soya sauce. 5. Take dish out of oven , squeeze the lemon juice over it and garnish with chives and roasted sunflower seeds. 6. Chopped chives are now sprinkled over the dish along with roasted sunflower seeds.
Carrot Soup with toast Ingredients
Butter
1 onion , roughly chopped
600g carrots, chopped
200g potatoes , chopped
20g cheese, grated
2 breads rolls
Directions 13. pan.
Place onions, carrots, potato and 1 litre of water in a large
14. soft.
Bring to the boil and season then simmer until vegetables
15.
Whizz mixture in blender until smooth.
16. Serve the soup with buttered toast sprinkled with grated cheese.
Citrus Glazed Carrots Ingredients
1100g medium carrots, peeled, cut on diagonal into 5mm thick slices 300ml water 150ml fresh orange juice 100g sugar 40ml fresh lime juice 30g butter 12g finely grated orange peel 10g finely grated lime peel 5g salt 15g chopped fresh parsley
Directions 1. 2. 3. 4. 5. 6. 7.
8.
Combine carrots and water in large heavy skillet. Add all remaining ingredients except parsley. Bring to boil, stirring until sugar dissolves. Boil just until carrots begin to soften, stir occasionally. Using slotted spoon, transfer carrots to medium bowl and allow to cool. Boil cooking liquid in skillet for 5 minutes until slightly reduced. Bring cooking liquid to boil over medium-high heat, add carrots and boil until just tender and liquid is thickened to light syrup, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
Carrot and Orange Soup Soup 10ml sunflower oil 1 onion 5 carrots 1 medium potato 1 orange 1 litre vegetable or chicken stock
1. Peel and dice onion, carrots and potato. 2. SautĂŠ onion in oil for five minutes. 3. Add carrots and potato and sautĂŠ for a further five minutes. 4. Pour stock onto vegetables, bring to boil and then simmer for 20-30 minutes. 5. Grate orange rind and squeeze juice. Add to soup. 6. Simmer for further five minutes. 7. Blend until smooth. 8. Serve, garnished with parsley
Quiche Lorraine with broccoli and onion Stuffing 125 g smoked bacon 2 small onions in slices 250 g broccoli pieces 60 g grated cheese Nutmeg, salt and pepper
Dough 250 g plain wheat flour 5ml salt 150 g cold butter 1 egg yolk 50 ml cold water
Eggs beaten 100ml milk 200ml double cream
Dough: 1. Rub butter into flour to form breadcrumbs. 2. Add salt, water and egg yolk and mix to a dough. 3. Rest in cold place for 2 hours. 4. Roll thinly and use to line a 20cm springform baking tin – the dough should come 2-3cm up the sides. 5. Bake blind for 15 minutes at 200oC or gas mark 6. 6. Allow to cool. Stuffing: 1. Fry chopped bacon until crisp 2. Place broccoli, onion and bacon in pastry case and sprinkle with cheese. 3. Combine eggs, milk and cream and pour over mixture and season 4. Bake in 190° hot oven for 35-55 minutes until mixture set
Stewed Peppers With Tomatoes, Onions and Garlic
Ingredients
30ml extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red and yellow peppers, thinly sliced or chopped
1 large can chopped tomatoes, drained of some its juice
5g fresh thyme leaves or a pinch dried thyme
Salt and freshly ground pepper to taste
1. Heat oil in large non stick skillet or heavy casserole over medium heat, add onion, cook until tender, about five minutes. 2. Add garlic and peppers, cook, stirring often, for five minutes, and add salt. 3. Continue to cook for another five minutes until peppers are tender. 4. Add the tomatoes, thyme, salt and pepper, simmer. 5. Continue to simmer, stirring from time to time, until tomatoes have cooked down, about 10 minutes. 6. Cover, reduce heat, and simmer over low heat for another 15 to 20 minutes, stirring from time to time, until mixture is thick and fragrant. 7. Taste and adjust seasonings. 8. Serve as a side dish, as a topping for pizza, pasta, polenta, rice or bruschetta, as a filling for an omelette, or stir into scrambled eggs.
Tuna and Onions Ingredients
500g fresh tuna steaks 5g salt Black pepper 1 lemon 30ml vinegar 5 garlic cloves 1 bay leaf Mint leaves 45ml olive oil 3 onions Chopped parsley
Directions: 17.Season tuna with salt, pepper, lemon juice, vinegar, 2 sliced garlic cloves, bay leaf and mint. 18.Marinate for 3 hours. 19.Turn fish around from time to time. 20.Dry pieces of fish and fry on both sides with olive oil. 21.Remove fish and using same pan fry sliced onions, remaining garlic and the parsley.
22.
When onions soft add fish with mixture from marinating process and leave to cook for some minutes.
23.
Check the seasoning and serve with green beans.
Onion and Feta Cheese Pizzas Makes 2 pizzas each serving 4 Pizza Base 1 sachet easy-blend yeast 250g strong plain white flour 30 ml olive oil Oil for greasing
Topping 1kg onions 15 ml sugar 30ml balsamic vinegar 10 ml dried marjoram 150g feta cheese Salt and black pepper
Pizza 1. 2. 3. 4.
Base Sift flour, a pinch of salt and add yeast. Add olive oil and 125ml lukewarm water and stir to make dough. Knead dough for 5-10 minutes until smooth and elastic. Grease a clean bowl and roll dough in the bowl until lightly covered. Cover bowl with cling film. 5. Leave dough to rise in a warm place until doubled in size (approx. 30-45 minutes).
Topping 1. Peel and thinly slice the onions. 2. Simmer onions in water for 10 minutes until soft and drain well. 3. Cook onions with sugar and balsamic vinegar in a frying pan for 10 minutes until liquid has reduced and sugar has caramelised slightly. 4. Stir in marjoram and black pepper. Finally 1. Knead risen dough for a couple of minutes, cover and leave to rise for a further 30 minutes. 2. Heat oven to 240ËšC. Lightly grease two baking sheets. 3. Split dough into two and roll each into a 25cm circle. 4. Drain liquid from the onions and spread over pizza. Sprinkle with feta cheese. 5. Bake for 12 minutes until cheese is melted and pizza base is golden.
Onions covered with bacon 5 onions, 6 bacon rashers, 150g cheese, 75ml sour cream, 1 clove garlic, salt, pepper, rosemary
1. Peel onions and boil whole until soft 2. Fry bacon for 2 – 3 minutes on both sides 3. Remove middle from onions – chop then combine with cheese, sour cream, garlic, salt and pepper. 4. Put mixture back into onions and wrap bacon round outside. 5. Place the onions on a baking sheet and bake in hot oven 180 oCfor 10 – 15 minutes then serve garnished with rosemary.
Caramel marinated oranges Serves 4 Ingredients 200 g sugar 100ml water 4 oranges 550ml orange juice
Method 1. Peel oranges and try to get peeling off in one piece. 2. Scrape away pith 3. Slice peeling into small strips and put it in a pot with sugar and water 4. Let it boil until the sugar is turned into caramel 5. Pour orange juice into the pot and boil for 3-4 minutes, skim the foam off 6. Let oranges cool off in fluid 7. Cut oranges into slices, place in serving dish and cover in marinade. Decorate with kumquats. Pointer It is very good to put orange liqueur in the marinade- but don’t do it before it has cooled off.
ORANGE CRUMB SALMON SERVES 4 ORANGE CRUMB SALMON 85g fresh breadcrumbs 30ml olive oil, plus extra for greasing Finely grated rind of 1 orange Juice of 1 orange 15ml of chopped fresh parsley 4 boneless skinless salmon fillets (about 140g each) 45ml mayonnaise
1. preheat oven to 200oC/gas 6 2. mix together breadcrumbs, olive oil, orange rind and half parsley, then season 3. put salmon fillets on a baking sheet lined with greased foil 4. press orange crumbs firmly onto each fillet so they stick 5. bake for 15 – 20 minutes until the salmon is just cooked and the topping is golden 6. stir in remaining parsley into mayonnaise and thin with a little of the orange juice until it has the consistency of single cream 7. serve with new potatoes, orange herb mayonnaise and sal
Oranges froth
2 egg white, 2 oranges – grated and juiced 15g sugar 1 orange peeled and segmented
1. Whip egg whites until stiff 2. Dissolve sugar in 30ml of orange juice. 3. Fold suar, orange juice mixture and grated rind into the beaten egg whites. 4. Arrange orange segments in glasses and pour mixture over them. 5. Serve chilled.
Orange juice cake Ingredients
120g flour 120g sugar 120g margarine 3 Oranges 2 eggs 15g baking powder
1. Grease pan. Preheat oven to 180 degrees C. 2. Combine margarine and sugar, add eggs, one by one. 3. Pour orange juice (1 orange only) into mixture, add flour and baking powder. 4. Beat on low speed until blended. 5. Scrape bowl, and beat 4 minutes on medium speed. 6. Pour batter into greased loaf tin. 7. Bake for 30 minutes, or until knife inserted in cake comes out clean. 8. Cool in tin for 10 minutes, turn out onto a wire rack and cool completely. 9. While still warm, poke holes in top of cake with fork. Pour juice of other two oranges over cake.
Orange Salad
Orange Salad 5 oranges 1-2 onion or leek coriander, fresh salt and pepper oil
1. Peel oranges and slice into thin pieces. 2. Cut onion or leek into thin slices. 3. Mix together in bowl, pour oil mixed with little salt and new crushed pepper over it. Decorate with coriander leaves..
PORK LOIN WITH ORANGE SAUCE
Ingredients
1 kg of pork loin Garlic paste Ground pepper 2 leaves of laurel 1 glass of Port Wine (dry red wine) Juice of 3 oranges Lard
Directions 1. Place pork in large glass baking dish and season with garlic paste, ground pepper and the laurel leaves. 2. Add wine and refrigerate at least 12 hours or overnight. 3. Preheat oven to 1800C 4. Add some bits of lard and transfer to oven. 5. Roast until brown. 6. Pour orange juice over meat.
.
Chicken breasts with pears and plums Chicken breast with pear and Pear and Plums sauce plums 4 chicken breasts with bones 60ml of cooking oil to roast Salt and pepper.
2 pears, fresh 8-10 plums, fresh 1 piece of zucchini/courgette 8 juniper berries 20ml of lemon juice 30ml of honey 100ml red wine 45ml cooking oil
1. Brown chicken breasts in hot oil 2. Season with salt and pepper 3. Bake at 200째C for 30-35 minutes 4. Serve with Pear and plums sauce and fibre bread Pear and plums sauce 1. Peel and slice pears, plums in half and zucchini/courgette in cubes 2. Fry in hot oil with sliced juniper berries for one minute. 3. Season with salt and pepper 4. Add red wine, honey and lemon juice and boil on for 1-2 minutes. Fibre bread is great with this delicious dish!
Pear Cake
Topping 1 can of canned pears 350ml. Cream Hersey’s-chocolate sauce
Sponge 3 eggs 150g sugar 150g self raising flour
1. Heat oven 2. Grease cake pan 3. Whip eggs and sugar together until thick and creamy 4. Carefully fold in flour. 5. Poured into cake tin. 6. Bake in oven at 175°C for 10-15 min. 7. Turn cake onto rack and let cool 8. Whip cream and flavour with chocolate sauce 10.Arrange canned pears on cake, pour cream over. If desired decorate cake with chocolate sauce or grated chocolate.
Pear flan Flan 175g self raising flour 5g baking powder 3 eggs 175g soft butter 175g golden castor sugar
Filling 30g butter; 50g of sweet cheese; 500g pears; 125g icing sugar; 3g ground cinnamon.
10. Cream butter in a large bowl, add flour, sugar, baking powder and eggs. 11. Mix until smooth. 12. Divide mixture between 4 x 20cm greased sponge tins and bake at 170oC for 30 minutes. 13. Take out and allow to cool. 14. Peel and slice pears and cover with icing sugar and powdered cinnamon then gently fry in butter until soft. 15. Spread flans with soft cheese and arrange pears onto them and stack on top of each other. 16. Thinnly spread cheese over top and sprinkle with cinnamon.
Pear icecream 6 ripe pears, 250g whipped cream, 15ml vanilla essence, 100g sugar, 50g chocolate - grated
1. Peel and core 5 pears then mash into fine puree. 2. Add vanilla and whipped cream and place in freezer for 3 – 4 hours. 3. Peel and core remaining pear and cut into slices. 4. Melt sugar in pan and put pears in to caramelise. 5. Arrange on plate in pear shape, add ice cream in balls and drizzle with chocolate shavings and remaining caramelised sugar.
Pears, Beans and Bacon Ingredients Gammon Joint 450g French beans or runner beans 350g quartered pears Salt Pepper Stock Parsley
1. 2. 3. 4. 5.
Soak Gammon joint over night to remove salt. Add Pears, beans and gammon to a deep narrow pan. Add stock to cover and season for taste. Bring to boil and simmer for 40 minutes. Garnish with parsley and serve with boiled potatoes or rice.
Pears Poached in Champagne
375ml champagne or sparkling white wine 125ml orange juice 115g caster sugar 1 vanilla bean, split 4 firm pears, peeled, quartered and cored 15ml natural yoghurt 1. Combine champagne, orange juice, sugar, vanilla bean and 250ml water in large saucepan. 2. Stir until sugar dissolves, then bring to the boil and simmer for 5 minutes. 3. Add pears to syrup and continue to simmer for 20-30 minutes, or until pears are tender ( cooking time will vary according to how ripe pears are.) 4. Leave to cool in syrup. 5. When cool, spoon in to small bowls.
6. Serve with a spoonful of natural yoghurt. Reproduced with the permission of Jennie BrandMiller, Kaye Foster-Powell and Joanna McMillan Price from their Low GI Diet Cookbook published by Hodder 2005
Chicken steaks with plums Ingredients
4 chicken breasts Salt and pepper 1 brunch of thyme 1 brunch of mint Juice of ½ lemon 250g of dried black plums 4 garlic cloves, 4 bay leaves Fresh herbs for decoration
Preparation: 1. 2. 3. 4. 5. 6. 7. 8.
With a sharp knife well, open each breast of chicken make a steak. Season with salt, pepper, thyme and minced mint. Add lemon juice and pureed plums. Wrap each chicken steak in greaseproof paper. Cook rolls in water for 25 minutes with garlic and bay leaves. Leave to cool in cooking water for 10 minutes. Remove greaseproof paper and cut into slices. Decorate with fresh herbs.
Frozen Plum Yoghurt
Ingredients
910g Plums -- pitted & chopped 120g Sugar 1 Cinnamon Stick Large tub low fat Yoghurt -- vanilla
Directions 1. In saucepan combine plums, sugar, cinnamon stick and 250ml water. 2. Bring to boiling over high heat. Reduce heat to low; cover and simmer for 10 min. until plums are tender, stirring occasionally. 3. Remove from heat; discard cinnamon stick. 4. Puree mixture in blender. 5. Press plum puree with back of spoon through sieve over bowl. Discard skin and pulp. 6. Stir yoghurt into plum puree. 7. Pour plum-yoghurt mixture into dish. 8. Cover and freeze for 2 hours until firm. 9. Let to stand out of freezer for 10 min. before scooping.
Layered plum & nut cake
300g sugar, 120g butter, 180g flour, 4 eggs, Pinch baking soda, 15ml rum essence or rum Grated rind of half lemon, 750g plums,
1. Cream butter and 150g sugar then add one egg, three egg yolks and mix 2. Gradually add flour, spices, rum and grated lemon peel. 3. Place in greased tin and bake in a hot oven 180 0C for 15 minutes. 4. Beat 3 eggs yolks with 150g sugar until stiff. 5. Take cake out of oven and arrange halved plums on top and pour meringue mix over them. 6. Return to oven for 30 minutes at 1500C 7. Cut into diamond shapes and serve.
Plum cake
500g self-raising flour; 400g sour cream; 200g sugar; 3 eggs; 5g baking soda; 1 kg plums; Icing sugar for drizzling
1. Wash and stone plums, cut into slices. 2. Mix eggs, sour cream, sugar, flour and baking soda, beat until smooth. 3. Pour into greased cake tin arrange cut plums on top of mixture. 4. Bake in oven at 190 0 C/gas 5 for 30 minutes then drizzle with icing sugar.
PLUM CLAFOUTIS SERVES 4 – 6 PLUMS 450g plums – halved and stoned
BATTER 50g low fat cream cheese 50g ground almonds 25g muscavado sugar 2 eggs – lightly beaten 60mls semi skimmed milk 50g melted butter
1. set oven to 200oC or gas mark 6 2. lightly grease 200cm diameter flan dish and arrange plum halves in spiral pattern on bottom of dish 3. beat cheese, ground almonds and sugar together 4. gradually whisk in eggs and milk 5. fold in melted butter and pour mixture over plums 6. bake for 25 – 30 minutes until mixture is set 7. serve hot or cold with cream or ice cream
Plum truffle Serves 6 Plum truffle 18 plums 100g sugar 500g macaroons - crumbled
Raw frosting 3 yolks 45g sugar Grate 1 vanilla pod 400ml cream
6. Cut plums in half, remove stones and into slices 7. Put plums in Pyrex and sprinkle sugar on top and bake for 15-20 minutes at 175 oC. 8. Cool plums 9. Beat yolks with sugar and vanilla until fluffy and light. 10. Fold cream mixture together 11. Place plums on bottom of dish, add crumbled macaroons and top with frosting. Repeat this two or three times. (Depends on the size and shape of the bowl.) 12. Put in fridge for 30-40 minutes before serving.
LEMON ROASTED POTATOES Ingredients 1kg Potatoes (cut into bite sized pieces) 100mls Olive oil Lemon (juice and zest) Oregano Salt and pepper
Directions: 1. Toss the potatoes in the olive oil, lemon juice, oregano, salt and pepper. 2. Bake the potatoes in a preheated 180 0 C oven until tender, about an hour.
Potato gratin Potato gratin 700g potatoes mashed (boiled in 15 min.) Batch of leeks, chive or leek
Sauce I: Sauce II: 1 can sour cream 1 bit pepper cheese 100g margarine 500ml cream 200g grated cheese 250ml cream
Sauce III: 2 cans lemon 1 tub cottage cheese Lemon rind Lemon pepper
1. Arrange sliced potato and leeks in an oven proof dish. 2. Gently melt butter, grated cheese, sour cream and cream in pan and season with salt and pepper. OR use sauce 2 or 3. 3. Pour over potato mix and add some grated cheese to top. 4. Bake at 2100C for 25 minutes.
Potato pastry Ingredients 7-800g potatoes 150g gouda 100mls cream 100mls milk 5ml 1 teaspoon salt 2g black pepper 5g onion powder
1. Peel raw potatoes and cut in even slices, ½ cm thick. 2. Put slices in greased oven-proof dish. 3. Mix cream, milk, grated cheese and spice and pour over potatoes. 4. Bake 1 hour at 180°C.
Potato soufflĂŠ 500g boiled potatoes; 50g butter; 15ml whole milk 100g provolone cheese 150ml tomato juice; 5g sugar; salt.
1. Boil peeled potatoes until soft 2. Drain and mash with butter, hot milk, salt , sugar and tomato juice. 3. Sprinkle with cheese and put under grill until cheese melts and bubbles.
Potatoes with breadcrumb 8-10 big potatoes; 2eggs; 30g breadcrumbs; 150 g butter or oil; 5g salt.
1. Wash and boil potatoes – do not peel until cooked. 2. Leave to cool then slice to 1cm thick and coat in egg and breadcrumbs 3. Fry in hot oil until golden brown.
Sweet potato and Prawn risotto Serves 4 Risotto 15ml olive oil 15ml tomato puree 15ml white wine vinegar 1 small onion 1 garlic clove 300g risotto rice 350g sweet potato 850ml fish or chicken stock 175g peeled prawns 30ml fresh chopped parsley 25g fresh parmesan Salt and freshly ground black pepper
To cook 1. Peel onion, garlic and potato. 2. Dice onion and potato. Crush garlic. 3. In large non-stick pan heat together oil, tomato puree and vinegar. 4. Stir in onion and garlic and cook for one minute. 5. Stir in rice and sweet potato and cook for two minutes. 6. Gradually add stock waiting for it to be absorbed before adding more. 7. As you add last of stock, add prawns, parsley and grated parmesan. 8. Cook until rice is just tender and has a creamy texture. 9. Serve at once.
Filled tomatoes Serves 4 Filled tomatoes 4 big tomatoes 40g of pesto (in jar or homemade) 40g of fresh breadcrumbs 30g of chopped parsley 30g of chopped garlic 15ml of extra virgin olive oil 40g of grated parmesan cheese Salt and pepper after taste
1. Chop of top of tomatoes and take out seeds. 2. mix all other ingredients together and fill tomatoes. 3. Grill on a tray or bake in oven at 180 degrees for 15-25 minutes.
FISH WITH TOMATOES AND OLIVES Ingredients
1 kg of fish steaks 1 large tin of tomatoes 2 garlic cloves 60ml olive oil 100g pitted black olives 5g of oregano 1 sprig of parsley Salt and pepper Margarine
Directions 24.Pre-heat oven (180 o C). 25.Grease baking tray. 26.Dry fish steaks and season with salt. 27.Put fish on tray in oven for 20 minutes. 28.Peel and crush garlic and fry in olive oil until brown. 29.Add tin of tomatoes and oregano to mixture and season with salt and pepper. Cook for ten minutes. 30.Blend , add sliced olives and boil. 31.Cover fish with mixture and put in oven to roast for 20 – 30 minutes. 32. Remove from oven and sprinkle with chopped parsley.
Grilled Tomatoes with garlic Ingredients
4 tomatoes 5g salt Pepper 30ml olive oil 30g grated bread minced parsley 4 garlic cloves
1. Wash tomatoes and cut into halves. 2. Remove water and seeds from tomatoes. 3. Season halves with salt, pepper, olive oil, grated bread, parsley and crushed garlic. 4. Put tomatoes onto tray greased with olive oil.
5.
Grill in oven.
Tomato Soup Serves 4 Soup 500 ml chopped tomatoes ½ large onion 1 garlic 1 medium potato 15 ml tomato puree 250ml chicken stock 1. Peel onion, garlic and potato. 2. Dice onion and potato. Crush garlic. 3. Place chopped tomatoes, onion, garlic, potato and tomato puree into large pot. 4. Cook for 15 – 20 minutes until potatoes have softened. 5. Blend soup until smooth. 6. Add 250 ml of boiling water with chicken stock to soup. 7. Mix well and enjoy!
Tomato with eggs 5 tomatoes, 5 eggs , 2 spoons oil, salt, pepper, salad, 50g olives. 1. Hard boil eggs and cut into slices. 2. Slice tomatoes thinnly but do not separate slices – each tomato should look like a fan. 3. Line a dish with green salad 4. Add egg slices , a little oil, salt, papper and chopped olives tomato slices in fan. 5. Garnish with salad
Information Pages The four partner schools have taken part, so far, in visits to Romania in November 2007, Iceland February 2008 and Madeira 2008, with Scotland being the last meeting in May 2009. Initially there was a fourth partner from Turkey but they did not receive funding after the first year and have not been involved in the production of this recipe book. Madeira and Scotland visited Turkey in November 2006 then Turkey and Iceland visited Madeira in February 2007. The photographs on this and the following page show the students and staff interacting on visits to Romania, Iceland and Madeira.