F.I.V.E.
RECIPE BOOK
Gastronomy is a very important part in our culture: we can see and experience a variety of colours, tastes, smells, textures and sounds mixing capriciously and allowing us to feel the taste of our land. Our senses wake up in our childhood and continue learning throughout our lives; part of this learning process is linked to the knowledge of the different products with which we cook our most appreciated recipes. On one hand they allow us to know the places they come from (the country, the coast) or when they are in season (in the summer, in the winter‌). On the other hand, we can get to know the different ways to cook them and therefore to identify where they are elaborated (in the north, in the south‌) Bearing all this in mind, we feel the need to share the work of all our people, anonymous people, from whom we have inherited valuable traditional recipes , which we in turn want to share with our friends wherever they may come from. The recipe book that follows is intended to be used in our homes so that we can feel the warmth of other homes, so different and at the same time so similar to ours. 1
Pablo Berrozpe (F.I.V.E. General Coordinator)
Agrupamento de Escolas de Castelo de Paiva - Portugal
THE PORTUGUESE CUISINE
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he Portuguese cuisine is characterised by rich, filling and fullflavoured dishes and is closely related to the Mediterranean cuisine. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of the Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. There are three main meals: breakfast, lunch and dinner. Portuguese breakfasts often consist of fresh bread, with butter, ham, cheese or fruit preserves, accompanied with simple milk, coffee with milk, tea or hot chocolate. Sweet pastries are also very popular, as well as breakfast cereal, eaten cold and mixed with milk or yoghurt and fruit. There are usually three courses during lunch and dinner which usually include soup as starter. A common soup is caldo verde with potato, shredded kale, and chunks of chouriรงo sausage, followed by a fish and a meat course. Potatoes and rice are likely to accompany both the meat and fish courses. Among fish recipes, bacalhau (cod) dishes are dominant. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from cow, sheep or goat's milk. A region known by its real gastronomy, in Oporto and the north of the country the meals are worthy of tasting: the bovine meats, beef and veal, the pork meat and its derivates, the Barroso goats, kids and lambs are all meats of choice, bred in this region. But it also has other celebrity products like game, the most important one being the partridge. The quality regional smoked sausages are abundant: the alheiras, in past times known as jew sausages, the blood sausages and the bucho (a sausage made of several pork meats) are the most
appreciated ones. The pork, accompanied by bread soup or migas (usually made of leftover bread), the cabidela rice made with chicken or rabbit, the cod and the tender and juicy goat are emblematic dishes in the region around Castelo de Paiva.. The wines that go with these dishes are great quality wines and they are made by using the same grape varieties as Port Wines. The region in which Castelo de Paiva is located is known as the region of Vinhos Verdes, with delightful variations. They are characterized by their freshness and by their either citric or tropical character, many times with mineral notes. From the land people in this region can also obtain some fine vegetables like the peas, the potatoes, an assortment of cabbages, etc, which are so profusely used in our recipes. As it is evident in the next few pages, the Portuguese cuisine is indeed varied, delicious and healthy.
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Agrupamento de Escolas de Castelo de Paiva - Portugal
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COD BAITS
Iscas de bacalhau
Directions
Ingredients 1 piece of desalted codfish wheat flour water 2 eggs salt chopped onion (thin) chopped parsley olive oil or oil
In a bowl, put some wheat flour and add water to create a paste,which is neither too liquid nor too thick. Add 1 whole egg and 1 or 2 egg yolks, Add the onion, chopped thinly, and the chopped parsley and mix them very well. If necessary add some more flour. Season with salt, preferably fine. Meanwhile, remove the skin and fish bones of the codfish and cut it in little pieces. In a large frying pan, place oil or olive oil. Then, with a spoon, put some of the paste already mixed with shredded cod in the frying pan. Fry on both sides to get really well fried. Drain the fat on paper towels and serve.
Agrupamento de Escolas de Castelo de Paiva - Portugal
ROAST LAMB
Anho Assado
MAIN COURSE
Ingredients 1 lamb 1 garlic clove half a glass of white wine 1 lemon 4 laurel leaves 2 onions 200g bacon 1 kg potatoes some water pepper salt paprika
Directions On a big pot put the lamb in water together with salt, thin slices of lemon, pepper, laurel and garlic on the previous day. On the next day, in a roasting pan, put thin slices of onion and the lamb over them and cover with white wine and paprika (to give some colour to the lamb). In another roasting pan, put the potatoes with a little bit of salt. And now the lamb is ready to go into the oven at a temperature of 220ยบ. Check the lamb once in a while so that it won't get burned. The lamb should be served with salad accompanied by red wine to drink. 4
Agrupamento de Escolas de Castelo de Paiva - Portugal
DRIED SOUP Sopa Seca
DESSERT
Ingredients
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1l water; 8 slices of bread: 250g sugar; mint; cinnamon.
Directions Warm the water and pour it into a bowl. Mix the sugar and stir until the sugar dissolves in the water. Cut the bread into slices and soak them in the sugared water. In another container (preferably made of clay), gradually put the bread in layers. Between them, insert the mint leaves and season with a lot of cinnamon. Put it in the oven for about an hour and serve warm.
Agrupamento de Escolas de Castelo de Paiva - Portugal
THE PORTUGUESE F.I.V.E. BISCUIT Ingredients
Directions
125g butter 300g rye flour 100g sugar 1 egg 1 coffee spoon of mint 1 spoon full of honey
Pre-heat the oven at a temperature of 180ยบ C; Put all the ingredients in a bowl and mix them well with an electric mixer; Spread oil on a tray, laying up a sheet of greaseproof paper on the tray and spread oil again; Then put spoonfuls of dough on the tray; Put the tray with the dough into the oven for about 15minutes until they get a golden colour; Then take the biscuits out of the oven and let them cool. 6
Colegio Sagrado Corazón Carmelitas Ikastetxea - Spain
THE BASQUE CUISINE
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astronomy in the Basque Country is extensive, varied and of great renown. It has won notable awards. Specifically, the Basque Country is the community that has more "Michelin stars" within the state. The reason for this success is that it is deeply rooted in popular culture Basque. The role of good Basque cuisine is not only due to the good work done by professionals in the hospitality industry. The Basque people through popular gastronomic societies have been perfecting the art of good cooking Basque.
TRAINING CENTERS There are outstanding culinary schools like the School of Cuisine Luis Irizar in San Sebastian, the Hotel School Leioa, the Aiala Hotel School (supported by Carlos Arguiñano) or Hotel Schools of Gamarra and Diocesan Mendizorrotza in Vitoria.
TYPICAL PRODUCTS OF THE BASQUE COUNTRY The ingredients of Basque cuisine are plentiful and varied thanks to the richness and variety of the Cantabrian Sea fish and abundance of grasses in its mountains, which are favored by the heavy rains, which provides a good quality livestock. The interior mild climate favors the cultivation of vegetables and livestock abundant proliferation. All this contributes to the many variations of each Basque dishes.
EUSKO LABEL PRODUCTS Eusko Label is a mark which is the graphic sign of Kalitatea K and serves to identify and distinguish those food products produced, processed and / or made in the Basque Autonomous Community, the quality, specificity or singularity generally above average. - The lambs covered under the "Euskal Esne Bildotsa" are raised, slaughtered and cut in the CAPV and belong to indigenous breeds and Carranzana Latxa. 7
- Chickens this Eusko Label are birds with red plumage, skin and yellowish legs and come from a genetic selection criteria which are slow growth, hardiness and adaptation to free range. - Cider with distinctive Eusko Label is a 100% natural cider with apple produced in Euskadi and controlled from start to finish. It is packaged in a bottle approved by the Marketing and Certification Unit that ensures easy product identification and adequate protection of its deterioration from exposure to light.
WHAT´S A PINCHO? A pincho (pintxos in Basque) is traditionally a small slice of bread on which is placed a small portion of food. It gets its name because the food is traditionally held the bread with a toothpick, but not a mandatory feature. Also called a flag or cap, but unlike the latter, which is often included in some bars to ask for drink, the spike must be ordered separately. The cold snacks are those that usually are arranged on the bar and take them to the client will or asks the bartender. Hot pinchos should be asked the waiter, the requester to kitchen to be prepared or h e a t e d a t t h e t i m e . The spike is a typical dish of Basque cuisine is often taken as an appetizer, usually accompanied by a glass of red wine (called “txikito”, tiny) or beer (called “zurito”). TRADITIONAL DRINKS Txakoli. Irulegi wine. Basque Cider. Pacharán, sloes marinated in sweet anise liqueur. Izarra liquor. Pili liquor mandrake root.
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Colegio Sagrado Coraz贸n Carmelitas Ikastetxea - Spain
LEEK STOCK Ingredients 2 tablespoons of olive oil 1 clove of garlic, sliced into thick rounds 3 red or yellow potatoes, peeled and broken into chunks 4 leeks, washed and sliced 4 large (or 6 small) carrots, peeled and sliced salt
Directions Heat the olive oil in a large heavy soup pot over medium heat. Add the garlic and potatoes, and saute for a few minutes. Add the leeks and carrots, and saute for another minute. Add water to cover and a bit of salt. Boil it and then reduce heat. Cook over low heat, covered for about 2 hours (or, ideally, longer), stirring occasionally. Add salt to taste. 8
Colegio Sagrado Coraz贸n Carmelitas Ikastetxea - Spain
MAIN COURSE
COD IN A BASQUE WAY
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Ingredients 4 cod loins 1 dl of olive oil For the sauce: Ten peppers 8 onions (4 red and 4 white) 4 cloves of garlic 50 gr of bacon ham salt
Directions Place the unpeeled garlic cloves in a clay pot and cook the cod for four minutes. In another casserole add the other ingredients of the sauce (onion, garlic and bacon ham) and cook it over medium heat. When the sauce is well done, add the peppers and heat for 20 minutes. Check the salt and pass the sauce through a strainer. It should be light and tied. Finally, add the sauce to the cod.
Colegio Sagrado Coraz贸n Carmelitas Ikastetxea - Spain
WALNUT SAUCE Ingredients
DESSERT
1l of milk. 200 gr. grated walnuts 275 gr. sugar A cinnamon stick.
Directions Boil all the ingredients. When the mixture thickens take out the cinnamon stick and serve the sauce, garnished with ground cinnamon and half walnut.
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Colegio Sagrado Coraz贸n Carmelitas Ikastetxea - Spain
THE SPANISH F.I.V.E. BUTTON BISCUIT
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Ingredients
Directions
200gr. of flour A handful of salt Vanilla powder 80gr. of brown sugar 125gr. of butter
Firstly, we have to preheat the oven (200潞C) and put on the tray baking paper, it will be easier to clean and the cookies won't stick. After doing this, we take a bowl in which we add the flour, salt, vanilla powder, brown sugar and butter. We stir them all, until we get a manageable pastry. Later, we stretch the pastry, we shape it making small cookies and we let them on the tray. Finally, we bake them until they are golden brown.
Berlage Lyceum - The Netherlands
THE DUTCH CUISINE
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oday's typical Dutch kitchen is rather basic, but this wasn't always the case. In the beginning of the 20th century, Dutch girls were sent en masse to housekeeping school where they were taught to cook as economically and fuss- free as possible. Because of this, quite a number of traditional foods were lost. In the past the Dutch relished taking time out for a meal and cooked interesting and exciting dishes as well as a clever and varied use of exotic spices which were introduced to the Netherlands through the Dutch trade with Asia. The Dutch were known to enjoy growing their own fruits and vegetables and wealthier families often had summer homes out in the country complete with self-sufficient gardens. Nowadays, the Dutch cuisine exists of eating sandwiches twice a day with, for example, cheese and one warm meal. But fortunately, today's younger generations are developing more of an interest in cooking and, at the same time, wholeheartedly embrace culinary differences from other countries. This has led to new and exciting twists to Dutch classics such as hutspot, a boiled dish of potatoes and vegetables which often takes the heat for being "tasteless" and "unimaginative". A different way of making hutspot is using white bean and garlic mash, this is a fantastic variation which includes sweet roasted carrots, lightly caramelized onions and not potatoes, but the original ingredient, parsnips.
Africa, Asia, North America and the Caribbean. Indonesia, with its wealth of spices, was considered the jewel in its colonial crown. For this reason, the Dutch wholeheartedly embraced Indonesian food not only in the colony, but back home too. The Indonesian rijsttafel (literally, rice table), a celebratory meal, was a Dutch invention. It consists of rice, spicy sambal paste and dozens of small dishes. Meals like Bami Goreng, Babi Ketjap and Satay frequently feature in Dutch homes, while the Bamischijf (a deep fried snack of noodles in a bread crumb crust) and Patat Sate (Dutch fries with satay sauce) are excellent examples of Indo-Dutch fusion.
Markets The country has to offer a lot of fresh, seasonal vegetables and fruit and you can buy those in the markets. In the markets you can also buy stroopwafels, cookies with syrup inside and eat poffertjes and patatje met.
Indonesian food in the Netherlands The Netherlands was once a colonial power, with colonies and settlements in 12
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Berlage Lyceum - The Netherlands
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PANCAKE PUFFS Directions
Ingredients 1 teaspoon of instant yeast 1 spoon of milk 1 cup of flour (100g) 1 cup of buckwheat flour (100g) 2 eggs 1/2 teaspoon of salt 1 cup of milk (250 ml) 1 spoon of butter
Combine all the ingredients and mix for 3 to 5 minutes. Allow to stand for 1 hour. Melt a teaspoon of butter in a pan and add the mix to create minipancakes. Flip once to cook both sides. And serve with berries, icing sugar or maple syrup.
Berlage Lyceum - The Netherlands
MAIN COURSE
HOTCH POTCH Directions
Ingredients 500 g of beef / sausage 4 onions 75 g of butter A pinch of salt A pinch of pepper 750 g of potatoes 750 g of carrots
Put the barley in the cold water and place on the fire (cooker). Put aside one of the carrots to grate later. Chop the rest of the vegetables very small. When the water boils, put in the
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Berlage Lyceum - The Netherlands
DESSERT
APPLE PIE
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Ingredients
Directions
Dough 2 cups of self-rising flour (300g) 3/4 cup of butter (180g) 1/2 cup of brown sugar (150g) 1 teaspoon of vanilla essence or 1 packet of vanilla sugar (8g) 1 pinch of salt
Preheat oven to 375째F. Fit pie crust into pie plate. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. Pile into crust. Prepare topping. In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples. Bake at 375째F for 50 minutes.
Filling 1 kg apples 3/4 cup of raisins (washed and dried, 100g) 1/4 cup of granulated sugar (40g) 3 teaspoons of cinnamon 2.5 teaspoons of lemon juice
Berlage Lyceum - The Netherlands
THE DUTCH F.I.V.E. BISCUIT Ingredients
Directions
400 gram flour 2 spoons of cinnamon 1 dl milk 3eggyolk Sniff of cocao poder 125 gram butter 200 gram sugar
Combine all the ingredients and mix until you get a smooth dough. Take little pieces of the dough and form into whatever you want. Bake in pre-heated oven for 15 to 20minutes on 180 celcius. Serve with as topping a typical Dutch syrup , gestamptemuisjes or hagelslag.
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Priekule ieva Simonaityte Gymnasium - Lithuania
THE LITHUANIAN CUISINE
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ost of the dishes that compose the Lithuanian cuisine are made after traditional recipes. The climate and the agriculture are not different from the ones in the other Eastern European countries. Hence, many of the ingredients can be found in the national cuisines of the surrounding countries. The Lithuanian cuisine, however, managed to gain its own identity, after incorporating many influences, in time. The strongest influence comes from Poland, as for many decades the two countries were allies. The alliance resulted in sharing some of the dishes and beverages. Therefore, the Lithuanian versions of pierogi, blini and pączki may resemble of the Polish dishes. The German influence consists in the great number of Potato and Pork dishes. Kugelis represents a pudding made from potatoes while vėdarai is the name given to some sausages which are based on the same ingredient. The Eastern cuisine also affected the cooking style of the Lithuanians and as evidence, čeburekai and kibinai are two dishes very famous in this country. The most important product in Lithuania is the bread made from rye. It replaces the wheat bread and it is known to be healthier. The farms from this country have large areas covered with rye crops. The vegetables also have a great role in the Lithuanian cuisine, and the most frequently vegetables that may appear in a Lithuanian dish are: potatoes, cucumbers, cabbage. The potatoes are boiled, mostly and decorated with dill. The cabbage is utilized in many soup recipes. Also, a dish named balandeliai is based on this vegetable. Beets are very often part of borscht recipes. The dishes made in Lithuania are rarely spicy. Dill and caraway seeds are the most frequently used ingredients for seasoning the foods. Caraway seeds are the most frequently 17
used ingredients for seasoning the foods. The wild berries and the mushrooms are popular ingredients to the Lithuanian cuisine. The most used mushroom type is Boletus, while the wild berries vary from cranberries to bilberries and wild strawberries. The fruits that are used for desserts or for beverages are: pears, apples and plums. These are the most used fruits, as the environment of the country does not permit growing other types. Cottage cheeses have a very important role in the cuisine of Lithuania. The types of cheese that result are diverse, and range from sour or sweet to harder or softer varieties. GREAT LITHUANIAN FOOD TRADITIONS AND FESTIVALS One of the most important and representative traditions for the Lithuanians is named Twelve-dish Christmas Eve supper. The local name for this event is Kūčios. Each of the twelve months of a year is represented by a food. Poppy milk and slizikai are the two most important foods eaten in this occasion. The other dishes are based on fish, peas, and fruits, from which the desserts are made. The main festivals that are planned in Lithuania do not have as main goal the promotion of the national dishes. Most of them are organized in order to support the national folklore, through dance and music. However, this is a good occasion for the tourists to try the traditional food.
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Priekule ieva Simonaityte Gymnasium - Lithuania
POTATO SALAD BULVI킨 SALOTOS Directions
Ingredients baked potatoes cooked carrots cucumber purple onion parsley dill mayonnaise peas hard boiled eggs salt and pepper celery
Cut up potatoes and put in bowl. Then, cut up carrots and put them in same bowl. Cut up the cucumber,the purple onion and the washed parsley and put them in the same bowl. Wash the dill and pu tit in the same bowl. Add 3 spoon fulls of mayo. Place the cooked green peas and add them to the same bowl. Cut up the hard boiled egg (yolk included) and add it to the same bowl. Add as much pepper and salt as you wish. Also, add a lot of pepper if you likespicy things. If not, add just a little. Cut up the celery and add it to the same bowl. Mix all ingredients up until it looks like it is good. 18
Priekule ieva Simonaityte Gymnasium - Lithuania
MAIN COURSE
HODGEPODGE
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Ingredients 500g beef [without bones (brisket, rump, or ham)] 2 potatoes (medium size) 1 carrot 2 small onions 200ml broth 100g tomatoes (shredded) 50ml wine (dry, white) 2 tablespoons butter 1 tsp cumin (shredded) 2 teaspoons marjoram 2 teaspoons of salt 1 teaspoon of pepper (a pinch).
Ĺ IUPINYS Directions Wash the meat, trim band, cut into 2 cm cubes. Heat the butter in a frying pan, fry the meat cubes. Chop the onion, and fry it in butter for a bit. Add the meat and onions ground pepper, and salt to the pot, stir, pour the broth, bring to a boil hodgepodge, lower the heat, cover the pot. Peel and chop the vegetables into cubes, add to the pot with the meat, add the remaining spices, squeeze the garlic. Cook on low heat until the meat is soft - about 35 minutes. Stir in the shredded tomatoes and wine, if necessary, season with pepper.
Priekule ieva Simonaityte Gymnasium - Lithuania
ﾅｽagarﾄ様iai Ingredients
DESSERT
Directions 2 cups of flour 2 tablespoons of butter 1/2 cup of sour cream 3 eEgg yolks 1 tablespoon of sugarpice 1 teaspoon of rum [optional] 1 teaspoon of salt
Kneed ingredients together. Beat dough with a rolling pin, folding the dough towards the center until blisters begin to form on dough. Cool dough to set. Roll 1/8 inch thick. Using a pastry cutting wheel, cut into 4" to 5" long and 1" wide strips. Make a slit lengthwise in the center of each strip and slip one end of the strip through this slit. Bring fat to a boil in a shallow, wide pot. Remove from heat and add one TBSP whiskey or a few slices of raw potato to prevent pastry strips from burning. The fat will bubble up with this addition. 20
Priekule ieva Simonaityte Gymnasium - Lithuania
THE LITHUANIAN F.I.V.E. BISCUIT Directions
Ingredients 150g butter 200g sugar 500g flour 3 eggs vanilla one little spoon of baking powder butter (chocolate/ nuts/ sunflowers seeds/ poppy seeds)
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Mix together butter and sugar with an electric mixer then add eggs and vanilla. Pour the flour and baking powder and mix everything together. If you are making cookies with poppy seeds, then you have to pour it in the dough. Knead dough and then roll it. Cut out the cookie shapes. Put oven racks in upper and lower thirds of oven and preheat oven to 180째C. If you are making cookies with chocolate: when cookies are baked, put the chocolate melted on steam bath. I f y o u a re m a k i n g c o o k i e s w i t h nuts/sunflowers: when cookies are almost baked lute the whipped up egg on the cookies and then pour the nuts/sunflowers seeds.
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THE POLISH CUISINE
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f you want to try traditional Polish cuisine, stop counting your calories. Typical meals are very hearty and often contain a lot of meat. Just sampling them is enough to discover that they are really delicious and worth putting on a few ounces. Poles boast that their two basic products are bread and sausages.
TYPICAL INGREDIENTS The most typical ingredients used in Polish cuisine are sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes it taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. It is also characteristic in its use of various kinds of noodles the most notable of which are “kluski” as well as cereals such as kasha (from the Polish word “kasza”). The most popular desserts are cakes and pastries.
EATING CUSTOMS Traditionally, the main meal is eaten about 2 p.m. or later, and is usually composed of three courses, starting with a soup, such as popular chicken or tomato soup or more festive “barszcz” (beet borscht) or “żurek” (sour rye meal mash), followed, especially in a restaurant by an appetizer of herring (prepared in either cream, oil, or vinegar). Other popular appetizers are various cured meats, vegetables or fish in aspic. The main course is usually meaty including a roast breaded pork. Vegetables, currently replaced by leaf salad, were not long ago most commonly served as "surówka" -
shredded root vegetables with lemon and sugar (carrot, celeriac, beetroot) or sauerkraut (kapusta kiszona). The side dishes are usually boiled potatoes or more traditionally kasza (cereals). Meals often conclude with a dessert such as a poppy seed pastry, or a type of yeast cake.
BREAD Bread and bread rolls makes the Polish cuisine and tradition complete. It has been an essential part of them both for centuries. Today bread remains one of the most important foods in the Polish cuisine. The main ingredient for Polish bread is rye or wheat, Traditional bread has a crunchy crust, is soft but not too soft inside, and has unforgettable aroma. Such bread is made on sourdough which lends it a distinctive taste. It can be stored for a week or so without getting too hard and is not crumbly when cut. In Poland, welcoming with bread and salt is often associated with the traditional hospitality. Poland's culture has always integrated elements from its neighbours. Nowadays the Polish menu is still changing, being influenced by various, sometimes exotic tastes. Apart from traditional restaurants specialized in Polish cooking, restaurants serving Italian, French and Asian food are mushrooming in Poland's cities, as well as vegetarian bars.
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EGG SALAD Ingredients 8 hard-boiled eggs 4 tablespoons low-fat / diet mayonnaise 2 teaspoons sugar 1 teaspoon mustard 4 tablespoons shredded cheese of choice 1/2 cup chopped fresh pepper (green, red or yellow depends upon your inventiveness, creativity) 1/2 cup minced white sweet onion salt & pepper to taste (you can add a pinch of garlic salt) 1/4 cup diced celery 1 cup tinned green peas or frozen (thawed)
Directions Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot w a t e r, c o o l , p e e l a n d c h o p . 2. In a medium sized bowl, mix together chopped eggs, with all other ingredients. Mix well, cover and chill. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread (preferably multigrain bread). Keep refrigerated until served.
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Broth
Ingredients
Directions
FIRST DISH
MAIN COURSE
Chicken soup
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half chicken 5l water 2 cup boiling fowl poultry 2 carrots parsley a piece of celery a piece of leek 1 onion celery leaves spices: pepper granular ground pepper salt st. Englishwoman vegeta noodles to the broth / any
Thoroughly wash the chicken and put it into a pot of boiling water. Add peeled vegetables: carrots, parsnips, leeks, celery Onion toast on the fire and add to broth. Put cube broth, grainy pepper, all spices, and vegeta. After about an hour add the celery leaves, parsley 0.5. Boil for another hour. Boil the pasta. Serve with the addition of chopped parsley 24
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SECOND DISH
MAIN COURSE
STEAMED NOODLES
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Buchty
Ingredients
Directions
*A YEAST CAKE* 250 ml milk 70 g sugar 20 g fresh of yeast 1 egg 500 g wheat flour 60 g butter a pinch of salt *ICING* 50 ml milk one teaspoonful sugar one teaspoonful butter *ADiTIONALLY* jam or chocolate-hazelnut cream
Lightly warm milk, mix with one spoon of sugar, yeast and with four spoons of flour. Cover with a cloth and set aside in a warm place to rise for about 10-15 minutes. To pour the rest of flour into the big bowl. Add the rest of sugar, salt and mix. Add egg, soft butter and well-risen leavened dough. To knead a cake use a food mixer or a food processor. Shape 12 balls, flatten each ball on hand, impose one teaspoon of filling, agglutinate and shape round muffin. Muffins lay in a vessel. The vessel cover with a cloth and leave muffins for 30 minutes in warm place. Prepare icing. Milk, butter and sugar to warm up , mixing, in order to sugar dissolve. Well-risen muffins pour icing and put in the oven. Bake for about 30 minutes at 200 C. Leave muffins after baking for 5 minutes in the oven which is turned off. Successively take out and leave to cool down.
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APPLE PIE CAKE Ingredients
DESSERT
Directions 4 cups of flour 2 teaspoons baking powder 3 / 4 cube margarine 1 cup sugar 1 vanilla sugar 2 whole eggs + 2 egg yolks 3 tablespoons sour cream FILLING With APPLES 2 kg of apples 1 vanilla sugar 1 tablespoon bread crumbs
Beat the flour, baking powder and margarine with a knife and chop. Add egg yolks, whole eggs, sugar, vanilla sugar, and cream to form d o u g h . P u t i n t o t h e r e f r i g e r a t o r. Meanwhile, peel the apples and wipe the friction with large openings. Lightly squeeze juice and mix with breadcrumbs and vanilla sugar. Place half of the dough on the pin out and translate a large plate lined with paper. Spend grated apples. Cover with the remaining rolled out dough, stab it with a fork. Bake 45 minutes at 200 degrees C. The warm dough sprinkled with powdered sugar. 26
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THE POLISH F.I.V.E. BISCUIT Ingredients 1/2 cup of granulated sugar 1/2 cup (1 stick) of unsalted melted butter, 1/4 cup of whole milk 1 large egg 1 1/2 cup of flour 2 teaspoon of instant coffee 1 1/2 teaspoons baking soda 1 teaspoon of salt 3 ounces of milk chocolate, cut in small pieces 3 ounces of bittersweet chocolate, cut in small pieces
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Dąbrowskie węgielki Directions Heat the oven to 350F. Spray a muffin form with cooking spray. In a medium bowl mix sugar, butter, coffee, milk and eggs. In another medium bowl, mix together the flour, baking soda and salt. Make a well in the middle of the bowl and gently add in the mixture. Stir gently and put the chocolate. Fill each muffin form about three quarters full and bake for about 20-25 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Once cooked, move muffins to a cooking rack. The muffins can be stored in an air tight container for up to two days.
Colegiul Comercial Carol I - Romania
THE ROMANIAN CUISINE
T
raditional peasant dishes
Cold plateau with country ham, traditional cheese, red onion, yoghurt with nuts and dried plums, traditional sausages made of pork with polenta and hot pepper, knot-shaped bread with baked beans and red onion. These products have been used in the Romanian traditional cuisine since the beginnings. They are typical for the rural areas, are also enjoyed in the urban areas and are very appreciated at the fairs of traditional products which take place especially during the autumn and spring.
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Colegiul Comercial Carol I - Romania
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Romanian „Borsch” Ingredients 200 gr. fresh meat (chicken, beef, or pork) 1 litre „borsch” (traditional boiled mixture of water, wheat husk and corn flour) 2 onions (one white onion, one red onion) 4 medium sized potatoes 1 red pepper 1 carrot 2 tomatoes salt two tablespoons of rice vegetable powder mix (Knorr or Delikat) dried lovage
Directions Boil the meat and carefully collect the foam. Dice the vegetables the onions, the carrot, the pepper and add them to the boiling meat. After they are boiled (approx. 20 min.), add the diced potatoes, tomatoes and the rice. Continue to boil them. Add the „borsch” and let the soup simmer for another 5 minutes. Towards the end add the vegetable powder mix, the salt and the dried lovage. Let it boil for another 3 minutes. Serve hot with sour cream and hot peppers.
Colegiul Comercial Carol I - Romania
MAIN COURSE
Romanian „Bulz” Ingredients 2 l of warm water 600 gr. corn flour 1 tablespoon salt 500 gr. traditional Romanian sweet cheese 3-4 homemade traditional sausages 250 gr. smoked bacon 200 gr. smoked cheese 1 tablespoon sunflower oil
Directions Slice the sausages and fry then in a frying pan with one tablespoon sunflower oil. Slice the smoked bacon in thin strips. Sift the corn flour while you heat the water in a special “mamaliga” pot. Add the salt. Let the water reach boiling stage and add the corn flour. Mix continually for 5 minutes using a wooden spoon for the mixture to become homogenous. Lower the heat and let it boil for 10 minutes. Mix again and let it boil for another 10 minutes. The result is called “mamaliga”. Take out pieces of mamaliga, put them on a wooden flat surface. Press them in the middle with a wooden spoon to make room for 2 tablespoons of traditional Romanian sweet cheese and 1 or 2 slices of sausage. With wet hands roll the pieces of mamaliga into round balls with the ingredients inside. Place the balls on a greased oven tray. Put in the oven and bake for 15 minutes. Take the balls out, grate smoked cheese over and add the smoked bacon. Serve with fried egs. 30
Colegiul Comercial Carol I - Romania
DESSERT
FRUIT CAKE
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Ingredients
Directions
3 cups whole red and green candied cherries 3 cups diced candied pineapple 2 pounds of sliced strawberry 1 package (1 pound) shelled walnuts 1 package (10 ounces) golden raisins 1 cup shortening 1 cup sugar 5 eggs 4 tablespoons vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt whipped cream
In a large bowl, combine the cherries, pineapple, strawberries, walnuts and raisins; set aside. In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat. Transfer to a greased and floured 10-in. tube pan. Bake at 300째 for 2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Pour the whipped cream over the cake and decorate the cake with the sliced strawberries and diced walnuts. Store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 16 servings.
Colegiul Comercial Carol I - Romania
THE ROMANIAN F.I.V.E. BISCUIT Directions Ingredients 500 gr. animal fat 3 little bags vanilla sugar 300 gr. sugar 4 eggs 800 gr. flour 1 teaspoon bicarbonate 25 gr. rum
Mix the animal fat with the sugar in a large bowl. Whisk the eggs separately and add them to the bowl together with the vanilla sugar and the rum. Gradually add the flour and mix well to get relatively soft dough. Use a special instrument to get the desired form of the biscuits. Put the biscuits in the oven to bake at medium temperature. Sprinkle powder sugar when ready.
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Sredno obshtoobrazovatelno uchiliste “Vasil Levski� - Bulgaria
THE BULGARIAN CUISINE
F
or centuries, various culinary treasures of the Balkan peoples have mingled to determine today the taste of Bulgarian cuisine. They say its magic lies in the spices, the specific method of preparation, the effort, even in love clip. Typical southeast European and Balkan cuisine. Based on the Slavic cuisine with strong Mediterranean influence. The good climate conditions determine the use of large variety of high quality vegetables, fruits, spices and herbs. The Bulgarian cuisine is very famous with salads, soups, stews, appetizers and also with good quality brandy and wines. Typical feature is that in many Bulgarian food recipes the products are cooked all together in a pot, or baking tin. This is especially valid for the pastry. The Bulgarian cuisine is more spicy comparing to other European cuisines, thanks to the large use of onion, garlic and many spices and seasonings like red and black pepper, pimento, bay leaves, cummin and savory. Gourmets from around the world for years, attracted by the temptations of Bulgarian cuisine. In all the land there are countries that offer varied and delicious cuisine, along with long-standing culinary traditions. The methods used to prepare food in our national cuisine does not differ too much from the world. You should try Bulgarian cuisine for those of its features that give special flavor to dishes - namely those who have helped to make them p o p u l a r f a r b e y o n d t h e b o r d e r s o f o u r c o u n t r y. Bulgarian cuisine artfully combines the "fruit of the earth" who "caught" Bulgarian sun. Thermal processing of products - especially simmering on low heat - keep their nutritional value and makes the dish taste even better. The methods of cooking are different - over the years the Bulgarians and ate 33 roasted and stewed and boiled and cooked in earthenware clay pot meal.
Grilling is also widespread, but still tasty meat, tender and juicy. Bulgarian cuisine is influenced by the diversity of nature and four distinct seasons. Vegetables, fruits and spices cover the different seasons and eaten fresh. Similarly, the use of meat also depends on the season - the lamb is used most often in the spring, light meats like chicken, beef and vegetarian meals are preferred in summer. Pork prevalent in winter. Fresh fish is consumed throughout the year. Bulgarian cuisine and different geographic regions and rife with delicious and exotic dishes: Bansko Kapama (meat and vegetables cooked in stew), Rhodope BBQ (roasted lamb, cooked on a spit over a fire), Thracian katmi (a special type of pancake) and Dobroudja pie, Danube fish soup and mussels in Sozopol. Cozy, typically Bulgarian folk-style restaurants - pubs - will treat you with salad and chilled Shoppe grape brandy, stuffed peppers and vine leaves, kavarma a grain mill, a hodgepodge monastery, moussaka and kebap. Nyama be able to cancel the proposed your juicy meatballs , kavarma spicy, cooked in a stew, delicious vegetarian meals, pastry and famous Bulgarian yogurt. The aroma of freshly baked bread in the oven mixed with the fragrance of the entree. Thinly sliced Smyadovo sausage, jerky, and cheese are arranged in attractive ceramic fabric.
Sredno obshtoobrazovatelno uchiliste “Vasil Levski” - Bulgaria
Bulgarian cuisine has three very special dishes which variants are unique and are part of the Thracian distant past of our country: CHEESE - white cheese made from sheep, cow or buffalo milk, which is used as a side dish, or as part of other things - such Shoppe famous Bulgarian salad or pie. YOGURT - also produced from sheep, cow or buffalo milk with the unique support bacteria „Lactobacterium Bulgaricum“ and unparalleled around the world. It is an essential part of many Bulgarian dishes. Savory - this plant which botanists claim any kind of spice Satureia hortensis, grows throughout the country and adds great taste of salt. A considerable part of Bulgarian cuisine lies the spice oregano (Origanum vulgare). Its dried leaves are sprinkled on soup in the last minutes of its preparation or dust - on a buttered slice of bread. The taste is great, really! Part of the identity of Bulgarian cuisine is the art of making wine because delicious food goes well only with well selected drinks. White wines - dry and sweet - are characterized by their slightly tart taste and delicate flavor. Well-known wines have Muscat, Traminer, Riesling and Dimyat. Red wines - from pink to dark red - are dense with flavor, gained maturation. The most famous red wines are Mavrud Gamza, Merlot and Cabernet. Aperitifs, occupy a special place among Bulgarian drinks. A typical national
drink rakia brandy is heartburn, which is consumed with multiple appetizers. It is worth to try "hot" plum brandy from Troyan and mellow aged brandy from the M u n i c i p a l i t y. Finally, steaming cup of coffee served with jam, pancakes with honey and walnuts or baklava. Desserts in Bulgarian cuisine are pastries and cakes filled with cream and pancakes but with fig jam is a good alternative.
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Sredno obshtoobrazovatelno uchiliste “Vasil Levski� - Bulgaria
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SHOPSKA SALAD Ingredients 400 g tomatoes 250 g cucumber 1 green pepper 1 onion cheese parsley vinegar and oil salt
Directions Cut the tomatoes, cucumber and onion to cubes. Cut the pepper to strips. Add all in traditional Bulgarian plate. Flood it with oil, vinegar and salt. Sift the scraped cheese. Before you serve it sift it with chopped parsley.
Sredno obshtoobrazovatelno uchiliste “Vasil Levski� - Bulgaria
MAIN COURSE
KAPAMA Ingredients
Directions
500 g pig meat 1 sour cabbage 500 g chicken meat 1 tea cup of rice 500 g beef meat black and red pepper salt 400 g sausages dough to close
Cut the sour cabbage and put in earthen plate. Add red and black pepper. After this we add rice and pig meat. Then we start second row. Rut cabbage, spices, rice and chicken meat. We start last row the same way and add beef meat up, when we fill the plate. For finish we put sausages and close with dough and put in oven to bake.
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Sredno obshtoobrazovatelno uchiliste “Vasil Levski� - Bulgaria
DESSERT
BANITSA
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Ingredients
Directions
1 package pills for banitsa 1 coffee cup of oil 5 eggs 1 coffee spoon backing soda 300 g cheese 1 tea cup of lemonade 1 tea cup of sour milk (yoghurt) some butter for spreading
In a deep bowl we crushed cheese and add eggs. Then, add soda, yoghurt, oil, lemonade and mash. The pills we delete on two. On every two pills we put some of mixture and rolled. Then we put first in pan with oil on roll. In this way we made all pills and spreading with butter. We put it in oven.
Sredno obshtoobrazovatelno uchiliste “Vasil Levski� - Bulgaria
THE BULGARIAN F.I.V.E. SWEET PEAR BISCUIT Ingredients 1 coffee cup of backing soda 2 hard boiled eggs 1 package vanilla 1 egg pill of one lemon 1 tea cup of lard some cloves 1 tea cup of sugar some flour
Directions Eggs, lard, sugar, backing soda, vanilla, pills of one lemon and flour add in deep bowl. We mashed while become dough. After this we form small balls. We start to form pears. When the pears are ready we put cloves in under side. In up side we put a piece of toothpick. Finally we dub it with yellow paint and put it in oven to bake.
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8 Geniko Lykeio Volos - Greece
THE GREEK CUISINE
G
reek cuisine has a long tradition and its flavours change with the season and its geography. Greek cookery has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods. Greek gastronomy has recorded a history of around 4,000 years, with especial characteristics based on pure and unique quality goods produced on Greek land. In fact, it was Archestratos who wrote the first cookbook in history (330 B.C.). Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. Basically the traditional diet and method of cooking food in Greece has not changed since the ancient times, the original flavours and ingredients are still used along with the crucial basic ingredient of all Greek olive oil. The Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company.
Basic ingredients Greek cuisine has four secrets: good quality fresh ingredients, correct use of flavourings (herbs) and spices, the famous Greek olive 39
oil and simplicity.
Olive Oil The most common ingredient in Greek cuisine is olive oil. The oil is used in most forms of cooking as well as in salad dressings and for dipping sauces.
Bread Bread is a traditional staple in the Greek diet. Modern day Greek chefs still include bread, or bread crusting or coating with every meal.
Herbs and Spices Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely: oregano, mint, garlic, onion, dill and bay laurel leaves. Other common herbs and spices as basil, thyme and fennel seed are also often used in traditional dishes.
Cheeses A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone and Mizithra.
Vegatables and Fruits Greek cuisine follows the seasonal fruits and vegetables of the region. Tomatoes, eggplant, green peppers, wild greens, and a variety of beans
8 Geniko Lykeio Volos - Greece
are popular seasonal foods.
Fish and Meat Extremely fresh and with a unique taste, Greek fish and seafood constitute a basic part of the Greek diet. Raw, grilled, fried or cooked, Greek fish as well as sea-food (oysters, mussels, urchins, octopuses, squids, shrimps, crayfish and others) are wonderful. Chicken is also eaten regularly, as are game birds such as quail and partridge. Meat doesn't play a prominent role in traditional Greek cuisine. It's usually reserved for festivals and special occasions or used in small amounts as a flavor enhancer. When meat is eaten it's most often sheep or goat. Other meats enjoyed in the Greek culture are pork and beef.
Many restaurants offer their house pikilía (variety) a platter with a smorgasbord of various mezedes that can be served immediately to customers looking for a quick or light meal. Hosts commonly serve mezedes to their guests at informal or impromptu get-togethers as they are easy to prepare on short notice. Krasomezédhes (literally "wine-meze") are mezedes that go well with wine; ouzomezédhes are mezedes that go with ouzo.
Mezés (μεζές) Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Meze (plural mezedes) is served in restaurants called mezedopoleía, served to complement drinks, and in similar establishments known as tsipourádika or ouzerí (a type of café that serves drinks such as ouzo or tsipouro). A tavérna (tavern) or estiatório (restaurant) also offers a meze as an orektikó (appetiser). 40
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8 Geniko Lykeio Volos - Greece
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PEPPERS AND SAUSAGES
SPENTZOFAI
Ingredients 1 kilo of green pepper ½ kilo of red peppers 1 chili pepper 1 kilo of finely chopped tomatoes 2 eggplants 1 coffee spoon of tomato paste 600gr of sausages 1 glass of warm water salt pepper
Directions Cut the eggplants in pieces, wash and then strain them. Then, cut in pieces the sausages and fry them in some olive oil. Through away the fat and put them in a casserole. In the same oil fry the peppers and after that add them to the sausages. Add the tomato, the tomato paste, salt, pepper and some water and boil in slow fire.
8 Geniko Lykeio Volos - Greece
MAIN COURSE
BEAN SOUP
FASOLADA Directions
Ingredients ½ kg haricot beans 1 large onion grated 2 carrots diced 1 tablespoons roughly chopped celery leaves 1 red hot chilli pepper ½ tablespoon tomato paste 150 ml slightly concentrated tomato juice 150 ml olive oil salt and pepper
Soak the beans overnight. The next day put the beans in a deep pan with enough water to cover them. Boil them, but before they come to the boil remove with a wooden spoon the froth that comes up to the surface. After they come to the boil simmer for 15 minutes. Add enough boiled water to cover them. (about 2 fingers above the surface of the beans) Add all the remaining ingredients and simmer for 1 hour or more until the beans are tender.
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8 Geniko Lykeio Volos - Greece
Yoghurt cake
Giaourtoglyko
DESSERT
Ingredients
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1 cup 2% greek strained yogurt (fage or olympus brands) 1 cup sugar 1 cup canola oil 1 cup all purpose flour 3 eggs juice of one lemon 1 teaspoon baking powder powder sugar to liking
Directions Mix flour with baking powder. Mix in all other ingredients. Grease a round pan 9 inch width. Pour mixture into pan. Bake for 35-40 minutes. Take out cake and let cool completely. Sprinkle with powder sugar and serve
8 Geniko Lykeio Volos - Greece
THE GREEK F.I.V.E. BISCUIT Ingredients 250g sugar 170g grape must 150g extra virgin olive oil 200g water 9g ammonium bicarbonate 9g cinnamon 1 kg soft flour 4g baking powder
Directions Combine all the ingredients in a large mixing bowl to form a pliable dough, without over handling the dough. Cover it with cling film and leave in the fridge to rest for 30 minutes. On a slightly floured surface shape the dough into circular cookies (see photo) and place them in a shallow buttered oven dish. If you want the moustokouloura to be soft, cover them with aluminium foil, making a few holes in the foil with a fork and keep them covered for 10 minutes after they have been baked. If you want them to be crispy, then leave them uncovered. 44
Manisa Anadolu Ogretmen Lisesi - Turkey
THE TURKISH CUISINE
T
urkish cuisine is the inheritor of the Ottoman cuisine, so that Turkish cuisine affected the Balkan cuisine and Middle-East Cuisine, and also it is affected by them. It is so rich that most foreigners agree that Turkish dishes are so delicious. Every single region has its own cuisine in Turkey, but generally meat and all kind of soup are chosen by every Turk, and everyone starts the dinner and lunch with soup, and of course bread with it. At the end, we have desserts. Mostly used ingredient, here, in Turkey is meat, even in our vegetable meals, we use meat in them. For example " Sarma " , " Dolma " , " Karn覺yar覺k " etc. Normally they are made with using grape leaves, bell peppers and eggplants, but they all have meat in them. And using meat means using spice for us. And in Turkey every city has its own Kebab, there are 117 types of Kebab in Turkey.
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Turkish people love to eat flourish too, bread first of course, and then patties are really famous. Flourish dishes are so important for us; we have uncountable kinds of patties, cookies, breads etc. Especially white bread is eaten in every meal, with almost everything. As to our religion Islam, for us, the bread is accepted as holy food.
To sum, most used ingredients are: meat, flour and vegetables
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Manisa Anadolu Ogretmen Lisesi - Turkey
GOZLEME WITH CHEESE RECIPE Directions
Ingredients Servings for 10 people flour 5 ½ cups oil ½ cup 110 grams salt 1 ¼ tablespoons margarine 1/3 cup 65 grams dry yeast ¾ tablespoon sugar 1 teaspoon water (warm) ½ cup white cheese - 500 grams parsley 2 bunches cheese - 500 grams
Sift the flour into a large dish and reserve 1 cup. Add 1 1/4 tablespoon salt to the remaining flour, mix and make a whole in the centre. Blend the yeast and sugar with ¼ cup water, pour into the hole and sprinkle with some flour. Leave in a warm environment for about 10 minutes to allow the yeast to rise. Add the remaining water gradually and make soft dough. Knead for five minutes until it no longer sticks to hand, and leave to rise for an hour keeping the warm temperature stable. Crush the cheese, wash, separate and finely chop the parsley and add to the cheese, mix and divide into ten portions.
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Manisa Anadolu Ogretmen Lisesi - Turkey
MAIN COURSE
KISIR
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Ingredients 2 cups of fine bulgur 2 cups of hot water 1 tbsp tomato paste 1 tbsp pepper paste (preferably hot) 1/2 cup olive oil 1/2 bunch green onions finely chopped 1 small onion cut in thin half rounds 1 bunch flat leaf parsley finely chopped 1 cucumber finely chopped 2 banana peppers finely chopped 2 tbsp pomegranate syrup Juice of 1 or 1/2 lemon (you have to taste and add less or more lemon juice) 2 tsp red pepper flakes 1 tsp ground black pepper 1 tsp mint flakes 1 tsp cumin remain lettuce leaves ttomatoes
Directions Put tomato and pepper paste in a big bowl and melt them with boiling hot water. Add bulgur and 1 tsp salt into this mix. Stir once. Cover with a thick kitchen towel and let it soak the water for 10 minutes. Cut the onion in half first, then into very thin half-moon shapes. In a little bowl, knead onion with 1 tsp salt. Rinse salt and squeeze excessive water fluff bulgur with a fork. Add pepper flakes, ground pepper, cumin, mint flakes, oil, pomegranate syrup, lemon juice, and kneaded onion. Mix well. At this point taste to see if it needs more lemon juice. KIsIr should be a little sour. Add banana peppers, spring onions, cucumber, and parsley. Mix well. KIsIr is served and eaten with lettuce leaves and tomatoes. We don’t add tomatoes to kisir, because tomatoes make it mushy. So kIsIr is usually served on a lettuce bed(you can wrap some kIsIr in a lettuce leaf andeat like that) with slices of tomato on the side.
Manisa Anadolu Ogretmen Lisesi - Turkey
SUTLAC Directions
DESSERT
Ingredients 1/3 cup short grain rice, washed and drained 1 1/2 cup water 3 cups whole milk 1 cup half and half cream 1 cup sugar 1 tsp vanilla extract 3 tbsp corn starch, melted in 4 tbsp milk (use from 3 cups milk above) pinch of salt
Bring 1 1/2 cup of water to a boil, then add the rice and lower the heat. Simmer for about 25 minutes (until a little bit of water is left) with the lid covered in a medium sized pot. Add the cream, milk, vanilla extract, sugar and salt. Then slowly add the dissolved corn starch. Stir constantly with a wooden spoon. Cook over medium heat until you see bubbles on the surface. Turn the heat off after one minute.Pour into 6 small glass bowls with a ladle. Place in the fridge to chill them. Sprinkle some cinnamon on top before serving. After cooking the Turkish Rice Pudding, pour it into individual ovenproof bowls. Set the oven to broil. Arrange the bowls on the oven tray and place on the middle rack. Leave in the oven until the tops b e c o m e b r o w n . Sprinkle some pistachio or cinnamon on top. Serve hot or chilled. 48
Manisa Anadolu Ogretmen Lisesi - Turkey
THE TURKISH F.I.V.E. BISCUIT Ingredients
Directions
1/3 cup white sugar 3 eggs 1 tsp vanilla extract 2 tsp orange zest 5 tbsp orange juice 3 cups flour 1 tbsp baking powder
Whisk together butter and white sugar until light and fluffy. Beat in eggs, vanilla extract, 1 tsp orange zest and 3 tbsp orange juice.ombine lour with baking powder and mix in with butter mixture. Knead the mixture on a floured surface until smooth dough is formed. Give a shape the dough. Bake at 350 degrees F for 15 minutes until light golden in colour. Remove and allow cooling.
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Combine confectioners' sugar with remaining orange juice and orange zest. Dip the baked cookies in this mixture. Let dry and then serve.
Both cooking and writing are forms of art. So, why not enjoying a chapter or two of the Mexicanwriter Laura EsquĂvel while tasting some of these delicious recipes? Laura Esquivel's Like Water For Chocolate tells the story of Tita De La Garza, the youngest daughter in a family living in Mexico at the turn of the twentieth century. The novel, divided into twelve chapters, each marked as a "monthly installment" and thus labeled with the months of the year, make us learn of Tita's struggle to conquer true love and claim her independence. Each installment features a recipe with which each chapter begins. The structure of Like Water For Chocolate is wholly dependent on these recipes, as the main episodes of each chapter generally involve the preparation or consumption of the dishes that these recipes yield. The details of additional secondary recipes are woven throughout the narrative. 50
Proprietor: Project F.I.V.E. Collaborators: Ana Sofia Teixeira, Luís Lopes, Maria Inês Melo, Sara Costa, Vítor Mendes, Miren Gámiz, Miriam Gómez, Chloè Wouters, Merlijn van der Molen, Mira van der Lee, Sanne von Wier, Airidas Maciunas, Dovydas Galgzdys, Juozas Grakauskas, Lukas Kasnauskas, Margarita Abdalina, Roberta Kirsnickaité, Tomas Galgzdys,
Tomas Rimkus, Gabriela Nistor, Gina Rusa, Axel
Brzostowski, Kacper Odzierejko, Matuesz Burzawa, Patryk Wieczorek, Bilyana Tsolova, Borislav Ivanov, Nikolay Ivanov, Tsanimir Tsankov, Tsanislava Tsankova, Tsvetozar Lalov, Vladimir Valchev, Vladislav Valchinov, Alexandros Tzitzas, Dimitris Giolas, Katerina Mefsout, Esra Irem Yilmaz, Harun Tosun, Lacin Celik, Pelin Semercioglu, Yusuf Salih Kucuk. Editors: Beatriz Silva, Márcia Silva, Filipe Fernandes, Daphne Oosterbaan, Mari Aghina-González Marin, Gitana Mizgeriené, Adriana Dimas, Ana-Cristina Ruien, Agnieszka Kieljan, Iliyana Todorova, Angeliki Gkourou, Dimitris Arampatzis, Eli Roppa, Elif Dirik, Huseyin Yigit, Nadir Teke, Sevil Ozlu
Designer and chief editor: Belmira Pinto Coordinator school: Colegio Sagrado Corazón Carmelitas Ikastetxea Fueros 49 01005 Vitoria-Gasteiz Spain Telephone no.: 0034945282942 Fax no.: 0034945250488 Website: www.sagradocorazoncarmelitas.com November 2012