eTwinning Project 2015-16
IMPROVING THE WAY WE EAT: Recipe book
This recipe book is an eTwinning project result made by four schools from different countries:
FEDAC Manresa (SPAIN) Petroupolis Junior High School (GREECE) Private Ata High School (TURKEY) Yil Atatürk Secondary School (TURKEY)
Recipes from FEDAC Manresa
- Fish soup - Iberian bangers and mash - Paella of fish - Soup of pasta - Widow potatoes - Fricassee of beef - Stuffed potatoes - Baked chicken with vegetables - Fresh cheese cake with jam - Baked apples - Torrijas - Apple cake - Gipsy’s arm truffle - Catalan cream
FISH SOUP Description: Is an easy meal but nutritious, that the fisherman made with fish that they can’‛t sell. They cooked it at night when they got home.
Ingredients: 500g various fish 100g rice 100g noodles 100g prawns Grated tomato 2 cloves of garlic Water Onions Olive oil Salt
Cooking Utensils: A large pot Ladle Knife Sieve Scissors
Method:
First, clean the fish. A spider fish, a hake tail and a little bit of snuff.
-Second, wash the tomatoes, the garlic, the onions and red prawns.
-Next, in the pot, stir-fry the garlic and the chopped onions, with a little bit of oil.
- After that, while it’‛s cooking, peel the prawns. Keep the prawn tails for afterwards.
-Add the peels and the heads of the prawns to the stir-fry.
-Grate the tomatoes.
- When the red prawn heads are cooked, add the tomato and let it simmer 4 or 5 minutes. Mix it from time to time.
- Now, add the spider fish, the “molls� and the snuff tail and add water until it covers the fish.
-Season it a little bit and cover it and let it cook for 20 minutes on a medium heat.
- While it’‛s cooking, prepare “la picada” of nuts, garlic and parsley.
-Slowly, grind it in to a paste.
-Mix the soup slowly. Don’‛t break the fish.
-After 20 minutes, take out the big pieces of fish and choose the meat, and strain everything else.
- In a casserole dish, put the quantity of soup that you will need for the number of people.
-Prepare the rice and the noodles and mix it with the red prawn tails.
-Put it in the soup.
- At the same time, add “la picadeta”, too.
-Mix it all and let it cook 20 minutes on a medium heat, to cook the pasta.
-The fish is a little bit cold; separate the meat and the thorns.
- 10 minutes after to finish cooking, add the fish to the casserole dish.
- When the rice and the pasta are cooked, stop it and let it rest for 5 minutes.
ENJOY YOUR MEAL!!!
Gerard Polinario Arnau Jorge Eric Vilaplana
3rd of ESO B
IBERIAN BANGERS AND MASH
Iberian bangers and mash is one of the most traditional recipes of Catalan cuisine, with its origin in the Berguedà region. Traditionally it was made in winter, at the time of the pig slaughter. It’s a dish to combat the cold.
Preparation time: 20 mins. Cooking time: 50 mins.
INGREDIENTS: - 400 grams of boiled potato - 40 grams of white sausage - 60 grams of black sausage - 30 grams of cansalada (bacon) - 1 clove of garlic - Water - Salt and pepper - Streaky bacon
EQUIPMENT: - Frying Pan
- Knife or potato peeler
- Stewpot
- Fork
- Mould
- Spoons
METHOD: 1- Peel and cut the potatoes into large cubes. Put in a stewpot and cover with salted water. Boil until potato is cooked (approx. 20 mins) 2- Chop the sausages and 30 grams of cansalada in very finely cubes (3-5mm.) 3- Boil the cansalada in a pan (with very little olive oil), until it begins to brown. 4- Add the sausages and cook. If there is too much oil, remove some. 5- Add a crushed garlic clove (which we break giving a hit above the marble) and continue cooking until the garlic takes a little colour. 6- Now, we will add the potato slowly. Start adding a small amount and crush in the pan with a fork leaving lightly browned. If it sticks to the pan, use a little cooking water from the potatoes and to stop it sticking. We must ensure that the mixture stays a syrupy mass, taking care not to make it too dry. This will be achieved by adding more or less cooking water from the potatoes if necessary. When the added potatoes are golden, add more, and repeat until we have added all the potatoes. 7- Let the dough rest in the fridge to compact and then we can shape it. 8- We fry the streaky bacon and prepare the desired garnish. Mould portions of the dough and go through the pan with cooking oil to make the cansalada crispy. We can do it in a mould or shape of quenelles with two spoons.
PAELLA OF FISH
The paella is a traditional dish, it is from Valencia. Nowadays, paella it’‛s a typical dish in Spain.
-Ingredients: 1kg of squid 10 prawns 500g of rice Salt 1,5 liters of fish stock 3 soup spoons of tomato sauce Olive oil 1 onion 2 cloves of garlic 1 red pepper 1 green pepper
-Equipment: Large frying pan for paella
Cooker
Knife
Spatula
Ladle
Plate
-Preparation: 1. Put the special pan for paella on the cooker with olive oil. 2. SautĂŠ the prawns, after that, sautĂŠ the squids and take out the prawns and the squid and put them on a plate.
3. Cut the onions, the garlic and the red and green pepper. 4. In the remaining oil, sautĂŠ the onion, the garlic, the red and green pepper, and add a pinch of salt.
5. When all the ingredients are cooked, add the tomato sauce. 6. As soon as the sautĂŠ has been made, put the squid back in.
7. Then add the rice, and pour in the fish stock. 8. Cook the rice for between 15-20 minutes. 9. In the last 5 minutes, add the prawns. 10. Finally wait until the paella cools down - 5 minutes approximately. 11. Then serve.
SOUP OF PASTA Ingredients: 1 piece veal cutlet 1 tip lamb chops 1 pig snout 1 pig’s trotter 1 piece bone 1 quarter - chicken 2 cuts – bacon 2 white sausages 2 black sausages 4 potatoes 2 carrots 1 celery 1 parsnips 1turnip Leek ½ cabbage 1 chickpeas Salt Flour Water 300g pasta
• • • • •
For make the ball: 150 g –meat of veal Flour 1 – garfic 1 – egg pepper
Equipment. -strainer
-pot
-spoon
Preparation 1- Put all the vegetables , and the chick peas in a sauce pan with cold water.
2- Boil the meat and chick peas for one our. 3- Meanwhile mix all the ingredients of meat ball and work the mixture with your hands and we start making a balls.
4- After a hour the cooking of escudella the ball of meat and little bit of salt. After that keep it on the heat for 30 minutes and when it is cooked, strain the escudella and boil the pasta. Serve first the escudella and then the meat of stewpot in a soup plate.
WIDOW POTATOE
We presented an easy recept. This is a potatoe stew, enriched in our taste. INGREDIENTS: 1,5 kg potatoes 3 crush tomatoes 2 garlic piece 1 crush onion Red pepper VARIATIONS: - You can accompany an egg - They can put mushrooms MATERIAL knife grater pan strainer spoon for stir mortar
PREPARATION
Prepare all the ingredients.
First, put the soaked dried mushrooms, it will be about 20-30 minutes.
We'll cook the eggs, as many people.
Now crush onion and garlic.
Now crop potatoes, because go out carbohydrate. Make a small cut with a knife and cut the rest of the force with your hands until it breaks. In Spanish they call “cascara las patatas.�
Grated tomatoes and pour a little red pepper. Who is not in the recipe, but we like to put it.
In a skillet with a little oil fry the onions there, slowly until they take color. Then we incorporate garlic and leave a few minutes.
Next, incorporate the grated tomato.
Stir a little and let caramelized for about 10 minutes over low heat. Account, which does not burn. Meanwhile, we are preparing the chopped.
There will a handful of toasted and peeled almonds and some saffron.
A little fresh parsley and a little salt.
we will chop very small.
Gradually you will notice that the texture gets fried jam and it has consumed all the water on tomato.
It's time to incorporate potatoes.
Let it roast two or three minutes while you stir it all.
Then we'll put the water used to rehydrate the mushrooms,
And more water to cover the potatoes. After, we salem, we cover it and let it cook for 15 minutes over medium heat bass.
When the potatoes are left about five minutes of cooking, add the mushrooms and at the same time, the bite. Add salt if necessary.
Notice that, thanks to the starch and chopped thicken the sauce.
We cover it again and hope five minutes. The potatoes are perfectly cooked. We can stop the fire.
We decorate with a egg.
ENJOY YOUR MEAL!
FRICASSE OF BEEF
INGRIDIENTS (4 portions): 800g of veal beef cut thinly 1 onion 6 tomatoes 1 jar of dry mushrooms 12 toasted almonds 1 clove of garlic 1 glass of white wine 1 glass of brot Salt, flour, oil and parsley
COOKING UTENSILS: 1 fried pan 3 knives A hand blender 1 pan A spatula A bowl A tong A grater A strainer A mortar
Steps: 1. First add the salt and the flour to the beef
2. Then put it in a pan and grill it
3. Next we start the sautĂŠ. First mince the onion with the hand blender and then add it to the pan with oil and simmer it.
4. As soon as the onion starts to soften, add the tomatoes that you must grated with the grater before.
5. When the sautĂŠ is cooked, pour in the wine. Then stir it v with the spatula and then add the broth.
6. Remember that you must dry the mushrooms after putting them in a bowl with cold water for 2 hours
7. After that strain the mushrooms with the strainer, add them in the pan and let them cook for 2 minutes.
8. Next add the beef and simmer it for 30 minutes.
9. Then chop the garlic, the toasted almonds and the parsley with the mortar and add them 5 minutes before the beef finishes cooking.
10.
Finish put the beef in the plate and on this the sautĂŠ.
The fricassee of beef is from the south of France, people think that was made for first time in medieval age. Now is a traditional and very popular Catalan dish. Video: https://www.youtube.com/watch?v=ngIsj7wyBUE Enric Martin, Claudia Ropero, Meritxell Estruch
STUFFED POTATOE: It is a recipe of potato of Swedish origin, with a cutting system as accordion for facilitating cooking. They can be filled almost anything.
PREPARATION/COOKING TIME: 15min+ 60min (time to bake) INGREDIENTS: -
1 potato for person of 160g aprox. each one
-
1 carton of tomato
-
200 g aprox. of bacon
-
80g of mozzarella cheese slices
-
1 clove of garlic
-
Spices to taste (Rosemary, oregano, thyme, etc.)
-
Pinch of Salt
METHOD: 1. Start washing the potatoes under the tap water and cleaning very well. We dry them.
2. We make fine cuts across all potato, but with great care not to get to the base.
3. In the case of potatoes stuffed, we insert between plates chosen ingredients; I’‛ve put a Tomato-cheese-bacon all the time in this order. Then sprinkle with oregano. We add over a thread of oil with the oregano.
4. Put potatoes in a baking dish and bake at 200 ° for 55-60 minutes, with the oven preheated.
5. We will be checking if they are made with a fork, because the final time of baking will be depending on your oven and size of the potatoes. It is important that they don’‛t burn, if we see that they start to Brown too but they are not yet made we cover them with aluminum foil and continue baking.
RECIPE: ​Baked chicken with vegetables Baked chicken is and was a typical dish in Spain. It is usually baked slowly and is normally acomppained with other types of food like vegetables. Ingredients: - 8 Chiken thighs - 4-5 Potatoes - 2 Garlic cloves - 2 Onions - Mellow wine - oil
Materials: - Oven plate - Plate - Knife
Preparation: -
Firstly take a oven plate to put the ingredients. Put a little of oil over all the oven plate. Then take the potatoes and slice them. Next put a cloak of the sliced potatoes on the oven plate. Now bake it at 200 degrees fifteen minutes. By the time potatoes are baking smash the onions. When potatoes are cooked put the chicken things, the onions and the garlic gloves without peel it.
- Next season the plate - Bake the plate during 30-40 minutes at 200 degrees. - Then of bake it, turn all the ingredients of the oven plate around. - Finally bake it again 30-40 minutes at 200 degrees.
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FRESH CHEESE CAKE WITH JAM RECIPY Ingredients: “Maria” cookies 50g of butter 1 tarin of “burgos” cheeses 400ml of cream 40g of sugar 2 plates of neutral gelatine Jam Cooking Utensils: Mould cake Glass Bowl Spatula Steps: 1. First, hit the cookies with a mincer.
2. Secondly, undone the butter in the microwave.
3. After that, mix the cookie with the undone butter.
4. Then, put the mixture in the mould and put it in the fridge. 5. Remember to save a glass of cream to make the gelatine. 6. Mix the cream with the cheese in a bowl. 7. Add sugar into the mixture. 8. When it’‛s mixed, whip the mixture. 9. Warm up the saved cream and add the gelatine. 10. Put the cream and gelatine together with the cream cheese mixture. 11. Finish to whip the cream. 12. Add it on the cookie base. 13. At the end, put on the cream the jam.
BAKED APPLES Description: A baked apple is a dessert cooked in the oven with cinnamon. It´s traditionally eaten on its own. On Melany’‛s house is cook often. Cooking Utensils: Oven Spoon Knife Plate Ingredients: 4 tart green apples 1/2 cup sugar 2 teaspoons ground cinnamon Method: First, we have to preheat the oven to 175 degrees C and wash the apples, then cut out the core and put 2 tablespoons sugar inside to each apple, but remember not to cut all the way through.
After this put again the core, and sprinkle with cinnamon.
To finish, bake in preheated oven for 15 minutes, but remember! Until sugar begins to caramelize and apple are tender. And here is the result:
‘’‛TORRIJAS’‛’‛ RECIPE Ingredients: Slice of bread 2-3 Eggs 750 ml of milk Sugar (A pinch to put on each slice) Cooking Utensils: Frying pan 3 plates A fork Steps: 1. Put the frying pan with oil on the stove and wait until the frying pan is hot. In a bowl beat the eggs and in another put a little bit of milk.
2. Take a slice of bread and add the egg and the milk. (But not for a long time because the bread melts)
3. Once all of the eggs and the milk are beaten, fry it in the frying pan, and leave the bread for as long as you want.
4. Finally, remove the bread, put it in a plate, and add a pinch of sugar on each slice of bread.
TORRIJAS ARE TRADITIONAL IN SPAIN, AND ARE EATEN IN EASTER. AND THAT’‛S ALL, WE HOPE THAT IT’‛S A FUN AND DELICIOUS RECIPE! WE HOPE THAT YOU LIKE IT! WE'VE ALREADY TASTED IT, WE ARE WAITING FOR YOUR PHOTOS!!
Anna Martínez Sara Gómez Jordi Prat
APPLE CAKE Ingredients: - 750g of flour - 6 golden apples - 5 eggs - 300g sugar - 2 glass of oil - 2 glass of milk - Butter - Yougurt
Cooking Utensils: - Bowl - Spoon - Mold - Thermomix - Knife
Steps: 1. First put in a bowl the milk, sugar, eggs, yougurt, flour and yeast and mixt all with the thermomix.
2. Next, add two cut apple and beat and put old the mass in the mold.
3. Next, cover the mold with another slice apple and bake during 45 minutes to 150 degrees.
4. Finished, cool the cake and put in a plate and put a little of sugar on a top.
FET PER: Dani Pozo, Carla Cañadó, Xènia Burés, Alvaro
GYPSY’‛S ARM TRUFFLE Ingredients: 1cm thickness of flat sponge cake 3oog of mounting cream 80g of sugar 300g dark chocolate coating Cooking utensils: A whisk Paper crisp Spatula A brush A spoon Steps: 1. To do the sponge cake we will use 4 eggs, 4 spoonful of flour and 4 spoonful of sugar. Separate the yolk, and the egg white. On the eggs white add lemon zest
2. To do the sponge cake we will use 4 eggs, 4 spoonful of flour and 4 spoonful of sugar. Separate the yolk, and the egg white. On the eggs white add lemon zest
3. Prepare cake plates; you can take the vanilla dough by pinions. The plates must be cold before you use them.
4. Remember that the day before we have to prepare the truffle. To do the truffle, boiled cream and boot when the first boil, pour the chocolate coating in black bucket and stir with a whisk for a while.
5. Pour truffle clear the capers. When it’‛s come cool, set aside in the fridge. Better if you have one day to day.
6. Half ride, we will be adding sugar gradually.
7. Now, prepare the cake plate. Cabbage fits over the same baking paper, but we will put with the dark face under.
8. Apply a fair amount of ridicule using a shovel. And sprinkle on the cake plate
9. Using the paper crisp, start to roll the gypsy’‛s arm. It must be like this, finally apply little more truffles on the sides with a spatula. Roll up the arm with the same paper and put it in the freezer.
10.
To bathe the coverage is recommended to get a more
solid texture, which will bring freezing. Therefore, we recommend you do it from one day to another.
11.
We will heat the chocolate coating in a double boiler.
Until it is completely melted. Let temper some coverage.
12.
Paint gypsy’‛s arm of chocolate with a brush.
Paint with abundance. Remember that the arm must be cold
13.
Then, apply the plastic cover on doing eases.
14.
With the same spatula, move the arm in a cardboard
with lace. And put in the freezer until it is served.
CATALAN CREAM INGREDIENTS 1L milk 6 eggs yolks 200g sugar 40 g plain flour
Catalan cream is a typical desert and traditional of the catalan kitchen.
lemon zest stick of cinnamon COOKWARE 6 bowls to serve the cream A griller. A chinois strainer ELABORATION In a saucepan boil 2/3 of the milk. Then, add a slice of lemon peel. Also, incorporate a stick of cinnamon. We head these ingridients. Only head it, not boiling. Next, put the eggs yolks in a separate bowl. Mix it. Now, mix the eggs yolks with 1/3 of the milk. Add sugar. Then, add plain flour. Mix it.
Take away the lemon pelt and the cinnamon of inside the milk Separate the saucepan from the heat and buy a strainer, filtrer the mixture of egg yolks, sugar, starch‌ Put the pan into the fire again and mix it with a wooden spoon slowly. After a few minutes, you will see that it starts to set. When its cold it will set more and its normal for there to be less liquid than when you started. Is already cooked! Put the cream in individual clay bowls.