The Rainbow Village Recipe Book Traditional Recipes from France, Greece, Romania, Poland, Turkey and Italy
French Recipes
Quatre-quart breton It is a traditional and popular cake of the French region of Brittany, in the west of France. It uses the same quantity of the four ingredients, but with no added fruit.
List of ingredients
•3 eggs •250 g of sugar •250 g of butter •250 g of flour •1 pinch of salt
Preparation •Break the eggs •Beat the egg yolk •Add sugar and mix •Put butter in pan to make it melt
•Add flour little by little
•Beat the white of eggs up and add a pinch of salt
•Add the white of eggs to the mixture and flavour butter with lemon juice •Butter cake tin •Put in the oven (160°) for 45 minutes and now enjoy !
Paris-Brest It was invented in 1891 in MaisonLafitte by a baker in the honour of the cycling race Paris-Brest. Its round shape is a reminder of the bicycle tire.
List of Ingredients Choux pastry 60 g of butter 125 g of flour 5 eggs salt 25 cl of water 50 of slivered almonds Mousseline a quarter of custard 125 g of butter 15 of praline paste 25 of icing sugar
Preparation • Boil water with salt and butter • Remove from fire and add flour all at once • Stir with wooden spatula in bowl • Remove batter from bowl
• Add eggs one after another • Mix smoothly batter • Spread batter in tin (round with a hole in the middle) • Spread yolk with brush • Sprinkle almonds
• Bake in the oven (220°) for 40 minutes. Don't open the oven. • Take out from oven. Let cool and cut horizontally. • Spread butter on half. • Mix mousseline and spread on half crown • Place second half crown and sprinkle icing sugar • Place in fridge.
Greek Recipes
Greek Milkpie (Galatopita)
Ingredients • • • • •
For the filo pastry 300g all-purpose flour 2 tablespoons extra virgin olive oil 1 tablespoon ouzo ½ teaspoon salt Enough tepid water to make a
pliable but not sticky dough. For the finish 50 ml olive oil 1 egg 1 teaspoon grated cinnamon
For the filling • 2 litres milk • 120g corn flour • 100g all-purpose flour • 80g fine semolina • 2 vanilla essences • 320g sugar • 50g butter • 2 eggs • 50 ml extra virgin olive oil to brush on the filo
Preparation • Mix all the ingredients for the filo pastry well and add enough tepid water to make a pliable but not sticky dough. • Separate the dough into 4 equal-sized balls. • Cover them with cling film and set them aside for 1 hour while you prepare the filling. • Put 1½ litre of the milk in a heavy-bottomed pan and heat it, without bringing it to the boil. • Beat the 2 eggs, and set them aside. • In a bowl, mix the remaining 500ml of milk with the corn flour, semolina, sugar, flour and vanilla essences. • Transfer this mixture to the warm milk, lower the heat and stir for a few minutes.
• Add the eggs to the mixture and beat well and quickly with a metal whisk. • Add the butter and keep beating until you see the first bubbles and you have a nice, rather thick cream. • Cover this with cling film which is touching the cream - not to allow it to form a skin or lumps. • Set it aside, while you roll open the filo pastry. • Roll open the first ball of dough and place it in an oven dish, 38cm diameter and 5cm deep, which has been greased with olive oil. • Allow some of the dough to go over the edges and leave the rest in the dish, even if it is slightly folded. • Brush this with olive oil and repeat the process with each of the balls of dough that you have put aside, brushing with olive oil between each layer.
• Remove the cling film from the cream and pour it on top of the filo layers in the oven dish. • Fold in the excess filo from the edges and shape it with the help of a knife. • Brush this edge with olive oil. • For the finish, beat 1 egg well with the 50 ml of olive oil and spread over the cream. • Sprinkle the grated cinnamon on top. • Bake in a pre-heated oven at 180 degrees Celsius for 1 hour. • Make sure the filo is well baked in the centre – to do this, for the last 5 minutes transfer it to the lowest shelf in your oven.
Good luck and we hope you enjoy it
KOURAMPIEDES
Ingredients •2 kilos soft flour •1 kilo butter •300 grams powdered sugar •300 grams crushed roasted almonds •1 small glass cognac •1 teaspoon baking soda •Rosewater
Preparation: • Preheat oven to medium (175c). • Whiten the butter by beating by hand for ½ hour. Add the sugar, cognac, almonds and finally the flour, mixed with the baking soda. Continue to beat until all ingredients are well mixed. • Mold into the familiar shapes of the kourambiedes and place on a cookie sheet. Bake for 20 minutes until golden. Remove from oven and immediately sprinkle with rosewater, then roll in the powder sugar.
An Italian Recipe
A Polish Recipe
Unbaked Cheesecake (cold) with digestive biscuits bottom and jelly topping
Romanian Recipes
Romanian Apple Cake "This is a wonderfully simple, yet delicious cake! It is so moist and fresh, it will surely be a favorite with your family, just like it is with mine! The main length of the preparation time is cutting and peeling the apples. A mixture of apples works great, although I usually use Golden Delicious." •
Ingredients 5 apples, peeled and cored 3 eggs 1 1/2 cups white sugar 3/4 cup vegetable oil 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 tablespoon vanilla extract 2 cups all-purpose flour 3/4 cup chopped walnuts
Instructions • Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside. • In a large bowl, whisk together the eggs and sugar until blended. Mix in the baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts. • Pour butter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.
Transylvanian recipes: Kurtos Kalacs (Chimmney Cake) Mmmmmmm!!! This will surely be your first thought after tasting the chimney cake, or kurtos kalacs, how the locals call it. This is a goodie you simply don’t want to miss. If you went to Transylvania and didn’t try it, well…your loss...(you can go back anytime and try some!).
• Kurtos kalacs was first made in Covasna County Transylvania Region, by Hungarian settlers, therefore its Hungarian name. Its name is related to its shape and it originated from the Hungarian “kurto” which means chimney. “Kalacs” simply means cake in Hungarian. • The recipe is one of the best kept secrets of these parts of Europe. The ingredients are prepared early in the morning by the skillful kurtos makers, this process taking a long time. However, the actual cooking takes only a few minutes. They are flavored with nuts, cinnamon, almonds, coconut, hazelnuts or walnuts and sugar, and cooked over open fire or grill.
Where to find these delicious treats? • Kurtos kalacs is a Transylvanian traditional tubular yeast raised pastry usually sold on the street corners of Transylvanian cities. In summer time, many producers from Covasna County move their business on the seaside. You can also find them at almost every major event in every big city of Romania. Their smell is irresistible and it will attract you like a magnet so you don’t need to worry about not finding them. If they’re there you’ll know!
How to make them? • Here you have the "official" recipe but as we said, the real thing is one of the best kept secrets of these lands so don’t expect it to taste the same. Anyway, you can make a pretty delicious kurtos by yourself based on a few “try and error” steps, so here’s the deal: You need: milk, yeast, sugar, flour, eggs, salt, butter, and something for the flavor such as cinnamon, walnuts or whatever you like. • The process goes like this: You heat 100 ml of milk (not too much) and pour it over the yeast mixed with 1 spoon of sugar. After the yeast starts swimming on the top add flour, sugar, salt and knead dough by pouring warm milk. Then add the melted butter. Then leave it to rest until the whole thing stops growing. Then prepare the rolls and do the same thing this guy is doing in the film we prepared for you (just click the play button). Good luck and bon appetite! PS: yes, sorry for not telling you the exact amount of all ingredients. This is all the information we could squeeze from the locals …
A Turkish Recipe