Recipe Book In this recipe book we have put together recipes for dishes and desserts, that students from Lithuania,, Greece and Turkey have chosen to present, and which they consider representative of some eating preferences of the three generations in their families. Follow the instructions and enjoy our dishes and desserts! The first page of the recipe book was painted by Stefania Nousia (greek student). Thodoris Tsamos (greek student) has processed the partners’ files with recipes and created this recipe book.
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Contents Recipes from Lithuania Page………….4
Recipes from Greece
Page…….…..28
Recipes from Turkey
Page ……. 42
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Lithuania: Idler Ingredients Butter, 200 grams Condensed milk, 200 grams Cocoa, 4 tablespoons 2 packs of biscuits. Process Crush biscuits and put it in large bowl. Dissolve a butter in small pot and then add condensed milk. You have to mix up everything and put cocoa. Now you have to simmer it but always mix (because it can burn down). Pour this blend into the bowl with biscuits and mix it all together. Put in poke – compress it and put to refrigerator. Allow to cool. 4
Lithuania: Idler
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Lithuania: Waffle Ingredients 200 g butter 5 eggs 1 cup of sugar 2 cups of flour 7 g vanilla sugar
Process Beat the eggs with the vanilla sugar . Add some melted butter and then the flour. Heats wafers and bake until golden brown on both sides. give them a wafer form until the they hot. 6
Lithuania: Waffle
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Lithuania: Pancakes Ingredients 225 gram(s) plain flour 1 tablespoon(s) baking powder 1 pinch of salt 1 teaspoon(s) white sugar 2 large egg(s) (beaten) 30 gram(s) butter (melted and cooled) 300 ml milk
Process The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it. Heat a smooth griddle or pan on the stove. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, 8 and this needs only about 1 minute, if that.
Lithuania: Pancakes
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Lithuania: Pumpkin soup Ingredients 1 liter of milk 1.5 cups of water 0.5 of a small pumpkin 100 grams of pasta 1 tablespoon sugar 25 g of butter Salt – up to your taste Process Peel the pumpkin, remove the seeds and grate it. Boil some water and add salt and sweeten it. Add the grated pumpkin and 15 minutes boil on low heat. Then put together the pasta. When it boils, pour some milk. When it starts to rise, put some butter and pour off the pot. 10
Lithuania: Pumpkin soup
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Lithuania: Borsch
Ingredients 2 l beef broth 400 g of cooked beef 2 small beets, 1 carrot, 2-3 potatoes, 1 onion 3 tomatoes, 1 tablespoon oil 1 tablespoon sugar 1 tablespoon salt 1 tablespoon lemon juice teaspoon of allspice, 2-3 bay leaves 2-3 cloves of garlic
Process In a thick-bottomed saucepan heat the oil, add the sliced onions, garlic and carrots, fry briefly. Put the peeled and chopped tomatoes saute until the liquid will evaporate a little. Pour in the broth, bring to a boil and add the sliced potatoes. When boiling, add the thinly sliced beets. Cook until the potatoes are tender. Stir in lemon juice, salt, allspice and bay leaves. Boil for a few minutes, add the cooked meat and bring to a boil.
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Lithuania: Borsch
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Lithuania: Ginger stabilizers Ingredients
• Ginger, 250 grams • Sugar, 400 grams • Water, 0.5 liter Process Wash the ginger and chop it into thin strips. Put the ginger slices into the pot, add sugar, add water. When water boil, boil ~1h. Then cover and leave for 1 hour. Take the ginger out of the pot the and leave to dry at room temperature or drying oven (100-120 degrees) for 30-45 minutes. 14
Lithuania: Ginger stabilizers
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Lithuania: Tinginys Ingredients 700g of cookies One spoon of cocoa powder 200g of butter 400g of condensed milk
Process Melt the butter in the pan, add cocoa powder and pour condensed milk and mix the substance. Then cook the mixture until it's thick and sticky, then add crumpled cookies and mix. Put the substance in the cooler and wait 1 hour. 16
Lithuania: Tinginys
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Lithuania: Potato pie Ingredients
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3 kilos of potatoes 1 onion 2 spoons of sour cream 1 egg 2 spoons of salt
Process
Grate the potatoes and onions, Pour a little milk, add an egg, pour sour cream, some flour, some salt and mix everything up. Fry in a pan covered with lard about 1 hour. 18
Lithuania: Potato pie
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Lithuania: Chocolate cake Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs Process
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). 20
Lithuania: Chocolate cake
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Lihtuania: Frosted Chocolate
Cake Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk
Process Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
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Lihtuania: Frosted Chocolate
Cake
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Lithuania: Apple pie Ingredients 2 glasses of flour 3-4 eggs sugar by the taste 1 spoon of baking powder 2 spoons of apple marmalade
Process Shake up eggs, sugar, flour, baking powder and apple marmalade. Put it into the oven for 40 minutes. 24
Lithuania: Apple pie
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Lithuania: Carrot Cake Ingredients 150 g sugar 1 egg 1 tablespoon margarine 200 g flour 300 g finely grated carrots 1 teaspoon of baking soda
Process Put the eggs and the sugar in one bowl. Then add margarine Put together flour and soda Bake for about 30 minutes
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Lithuania: Muffins Ingredients 2 big eggs 1 teaspoon of vanilla sugar 150 ml cugar 125 g butter 200 ml flour 1 teaspoon of baking powder Chocolate
Process Mix up the cugar with the eggs Shred the chocolate Whisk all the ingredients together and then pour the batter into the molds Bake for about 15-20 minutes at 180oC
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Greece: Baklava dessert Ingredients 1 kilo of phyllo pastry ½ kilo of almonds ½ kilo of nuts 1 cup of toasted breadcrumbs 1 cup of corn oil ½ teaspoon of cinnamon ½ teaspoon of crushed cloves A little bit of nutmeg 2 teaspoons of sugar 1 ½ cups of melted butter For the syrup 1200g of sugar 4 glasses of water 1 table spoon of lemon juice Process Lay 7 layers of phyllo pastry and oil them with a brush. Put some filling on top of the phyllo and repeat this process 10 times. Cut the baklava in the shape of a rhombus and heat the butter in the pot. Once the butter has melted, pour over the baklava. Bake it at 150 degrees C for almost 2 ½ hours until golden brown. Make the syrup and when the baklava cools down, pour on top.
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Greece: Baklava dessert
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Greece: ‘Bólia’ cold dessert Ingredients Corn Beans Wheat Lentils Chickpeas Sugar Nuts ( 300-600gr) (Honey)
All the ingredients except from the sugar and the honey must be in the same quantity-between 500 and 800gr- depending on the number of people that will eat the sweet.
Process We boil the corn, bees, wheat, lentils and chickpeas together in a pot for about two hours. While boiling, we add a small amount of salt. After the boiling we strain everything and we put them inside a big bowl. There we add the nuts and the sugar. We add enough sugar for the food to get a sweet taste. If we wish, we can add some honey as well. We mix everything together. We serve the sweet cool and keep it in the fridge.
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Greece: ‘Bólia’ cold dessert
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Greece: Beans Soup Ingredients ½ kg of beans 2 medium size chopped onions 2 medium size carrots cut into small cubes celery, parsley, salt, pepper 1 teacup of mashed tomatoes ½ a cup of oil And optional: a bit of red hot pepper 1 teaspoon of paprika 1 green pepper
Process Wash the beans and boil with enough water for 2 minutes. Cover the pan for one hour, add the onion, carrot, celery and a few sticks of chopped parsley. Boil for about an hour. Add two teaspoons of salt and the rest of the ingredients to the beans. Cook at low heat for another hour.
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Greece: Beans Soup
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Greece: Green Pie Ingredients 7 layers phyllo pastry 1 kilo spinach ½ kilo different weeds 5 spring onions 1 wine glass olive oil 1 bunch of parsley (optional) 3 eggs
Process We chop the weeds, the onions and the parsley, and put them in hot water with some salt. Furthermore we sautee them in the frying pan. We grease the baking tray with olive oil and place 2 layers of phyllo at the bottom. We then place the stuffing in between each layer of greases phyllo pastry until it is finished. Finally, we sprinkle some water and oil on the last layer of phyllo pastry, and we bake the pie for 40 minutes at 200 degrees.
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Greece: Green Pie
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Greece: Rabbit Stew Ingredients 1 large rabbit, jointed (approximately 3 1/2 Kg) 2 bay leaves 4 tablespoons red wine vinegar (balsamic also works nicely) 1/2 cup olive oil 2 tablespoons tomato paste 1/3 teaspoon sugar 4 garlic cloves, roughly chopped 1 small cinnamon stick (about a 3-inch length) 4 whole allspice 1 sprig rosemary 2/3 cup red wine 1 1/4 cups hot water salt and black pepper 1 1/2 kg white pearl onions, peeled, left whole
Process Rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar, mix well and leave to marinate for at least 2 hours, or overnight. Remove the rabbit from the marinade and pat dry with kitchen paper. Heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides. Add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water. Season with salt and pepper. Bring to the boil mixing well, then reduce the heat, cover and simmer for about1 hour. Meanwhile, heat the remaining olive oil in a frying pan, add the onions and sautee gently for 15 minutes stirring occasionally, until golden brown all over. Once the rabbit has cooked for 1 hour, add the onions and oil from the frying pan to the saucepan, combine, then re-cover and simmer for a further 15 minutes. Finally, remove the cinnamon stick, allspice berries and rosemary sprig.
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Greece: Rabbit Stew
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Greece: Spaghetti with Mince Ingredients spaghetti no 10 one tablespoon of margarine one kg of mince beef One onion finely chopped One clove of garlic finely chopped one carton of tomato juice half a bunch of parsley one tablespoon of salt a bay leaf a pinch of clove in powder a pinch of black pepper half a cup of red wine half a cup of olive oil half a cup of water half a red pepper, finely chopped
Meat
Process In a pan put the olive oil and when hot, add the chopped onion. Fry slightly until golden brown. After that, add the tomatoes with the chopped garlic and when boiled, add the mince meat and fry very well.Then, add the wine, the chopped peppers, the parsley, clove, salt, black peper,and the bay leaf. Wait until the water is absorbed and the mince meat is ready. In a second pan boil five liters of water with a big tablespoon of salt. Add the spaghetti and boil for seven minutes to become ‘al dente’. If you want it softer, boil for another three minutes. When the spaghetti is ready,strain and fry it with a tablespoon of margarine or a tablespoon of butter. 38 Then serve spaghetti with mince meat.
Greece: Spaghetti with Mince
Meat
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Greece: Walnut Pie ‘Karydópita’ Ingredients 10 separated eggs (yolks and egg-whites) 10 tablespoons of walnuts 10 tablespoons of sugar 6 tablespoons of finely grated toasted breadcrumbs 4 tablespoons of self-raising flour juice from 2 oranges 2 tablespoons of cognac 1 pinch of salt 2 teaspoons of baking powder 1 teaspoon of clove powder 1 teaspoon of soda 60g of grated chocolate 1 teaspoon of cinnamon Process Beat the yolks with the sugar, cinnamon and cloves in the mixer at high speed until creamy. At the same time beat the egg-whites with the salt in a bowl until they become a meringue. Once the cream is ready in the mixer, slowly and continuously add the flour, walnuts ,cognac, chocolate, orange juice and soda. Continue with the baking powder, toasted breadcrumbs and grated chocolate. Mix for 2-3 minutes. Then very gently add the meringue to the mixture you have in the mixer. Butter baking pan or ‘pyrex’ and then add the mixture into it and bake at 170 degrees in a preheated oven for 4045 minutes. Ingredients for the syrup 4 glasses of water 3 glasses of sugar 1 cinnamon stick A few cloves The juice and the peel from one lemon Process for the syrup Boil everything together. Once the cake has cooled down, we add the hot syrup.
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Greece: Walnut Pie ‘Karydópita’
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Turkey: Vegetable Soup Ingredients
2 tabLespoons olive oil 1 Leek , halved ,washed , thinly sliced 2 qarlic, crushed 1 Larqe carrot , peeled ,deiced 1 cup dry soup mix 8 cups chicken drumstick 2 sitcks celery ,diced 2 small zucchini , diced
Process Heat oil in a large saucepan over medium heat.Add leek and garlic. Cook, stirring for 2 minutes or until soft but not coloured . Add carrot, celery zucchini and swede . Cook for 2 munites . Stir in soup mix , stock ,chicken and 1 cup cold water . Increase heat to high.Bring to the boil.Reduce heat to low . Simmer, partially coreved , stirring occasionally , for 1 hour or until soup mix and veqetables are tender. Remove chicken drumsticks from soup. Allow to cool slightly . Remove meat from bones. Roughly chop chicken meat and add to 42 soup . Seadon with salt and pepper . Ladle soup into warmed bowls .Serve
Turkey: Vegetable Soup
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Turkey: Belly Slit (Karnıyarık) Ingredients 6 small eggplants 2 medium-sized onions 1 tomato 8 green peppers 4 cloves of garlic 1 tablespoon tomato paste vegetable oil, salt, pepper, red pepper 200 g ground meat
Process
Carefully peel fried eggplants. Remains in the upper portion of stalk. Kept in water with lemon juice. On the other hand roasted with minced onion, sliced thin. Tomato paste is added and stirring continued. Taken from the quarry into the finely chopped parsley and pepper and blended. Eggplants were placed in the middle of the tray is opened and the mortar in this space. Them to the public tomatos, green pepper and cloves of garlic l'value is put. 1 cup of the mixture to 220 ° oven for 40 minutes to cook. 44
Turkey: Belly Slit (Karn覺yar覺k)
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Turkey: Salad
Ingredients 1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped 1 cup of frozen peas, thawed (or fresh peas if you can get them) 1 cup mayonnaise 2 tablespoons apple cider vinegar 1/4 cup honey Process 1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. 2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar 46 and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.
Turkey: Salad
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Turkey: Stuffed olive
Ingredients
500 g vine leaves in brine Half cup olive oil 2 cups hot water juice of half a lemon 4 - onion, finely chopped 1 cup olive oil 2 tablespoons pine nuts 2 cups broken rice 1 tablespoon dried mint 1 teaspoon black pepper 1 teaspoon of cinnamon 2 pieces of sugar cubes 2 tablespoons currants 1 cup chopped parsley 1 teaspoon salt half a cup of hot water
Process 1 - olive oil to a large saucepan. Cooking with chopped onion and a little salt and saute for about 1 minute. By the addition of pine nuts almonds on stirring until golden. 2 - Wash and drain the water and blushing 1-2 onions on rice stir and cook for 1 minute. 3 - cooked the rice on putting all the ingredients necessary for the internal mortar mix thoroughly. By adding half a cup of boiling water over low heat and cook until the rice water evaporates and leave to infuse. 4 - Wash the rice cools the leaves. After waiting 5 minutes of hot water in the wash water 2-3. 5 - According to the size of the leaves wrap prepared by placing the interior mortar. Foliage vine leaves or small cook pot, cover the bottom of the tear. There is no gap near the end of the directory. 6 - Turn off put you through the stuffing on a porcelain plate. Hot water, olive oil and salt in a saucepan on 48 low heat for an additional 35-40 minutes to cook after. Serve cold.
Turkey: Stuffed olive
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Turkey: Salad Ingredients
3 roma tomatoes seeded and chopped
2 cucumbers, seeded and chopped
1 bunch parsley , leaves picked, not chopped
½ cup pittied and halved black olives
½ small red onion, chopped 2 tablespoons cider vinegor 2 tablespoons lemon juice
4 tablespoons olive oils
salt and freshly ground black pepper 8 ounces cheese, diced
Process Toss together all ingredients exept feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning , if necessary.
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Turkey: Salad
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Turkey: Pasta Salad Ingredients (4 people) half a jar garnish 2-3 tablespoons corn half a packet of pasta 3 cloves of garlic 2 cup of yogurt 3 tablespoons mayonnaise Salt
Process Boil pasta in salted water and strain the juice in a bowl.
Mix thoroughly by pouring half a jar of pasta boiled garnish. In another bowl, yogurt, mayonnaise and crushed garlic over pasta let's throw in the mix. Add the salt, mix thoroughly by setting. Bon appetit ...
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Turkey: Pasta Salad
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Turkey: ‘Creme’ (Kaymak) Process Butter is melted and clotted cream is added . You cook these in very light heat. You add flour corn flour and cook for a few minutes. You pour getly a cup of water inside. Once the waterwholly dissappears. You add one more cup of water. Add once that water also disappears you, add cheese. The cooking is finised and you are ready to service enjoy your meal. 54
Turkey: ‘Creme’ (Kaymak)
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Turkey: Yogurt Soup Ingredients 1 cup of yogurt 1 cup of flour A small amount of water 1 cup of boiled wheat Enough ‘aşotu’(a special vegetable in Turkey) Salt
Process First boil wheat. Beat yogurt, flour and add some water to the mixture Add this mixture to boiled wheat. After adding, start cooking the soup for 10 minutes. Lastly, add ‘aşotu’ or parsley.
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Turkey: Yogurt Soup
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Turkey: Stuffed Vine leaf Ingredients 1kg beef 1 medium onion 1 cup of rice Some red pepper, salt, mint 1 (16 ounce jar) brined grape leaves 3 lemons A cup of water
Process In a bowl mix the raw ground beef, onion, mint, rice, salt, and pepper together. Carefully, separate the vine leaves. Place each leaf on a wooden board shiny side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf. Place them in a pan and cover with several of the remaining grape leaves. Add water. Then place in a preheated 350 degree F oven to bake for 1 hour 58 You can service it with lemon.
Turkey: Pasta Ingredients Salt Pasta a small amount of water
Process Put some water. When it has reached boiling poınt, add salt. Add pasta in hot water, wait until pasta boils. 59