Typical dishes , "Healthier minds, smarter minds" Erasmus project by healthier_minds_smarter_minds_cookbook

Typical Dishes Healthier Minds, Smarter Minds

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Dishes

Indice STARTERS

MAIN COURSES

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Starters

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Pataniscas Ingredients • • • • • • • •

2 pieces of Codfish, previously soaked 3 Eggs 1 chopped small onion 8 tablespoons of Flour 2 tablespoons of chopped parsley 1 cup of the cooked codfish water or milk Salt and pepper Olive Oil for frying

Preparation • Bake the codfish, clean skin and spines and chip it. • In a bowl, add the shredded cod, the eggs, the flour, the parsley and the onion and mix well. • Gradually join the milk or the cooking water of the cod until the mixture becomes a little liquid and season with salt and pepper. • In a large frying pan, heat the olive oil and fry the “Pataniscas”, pressing them with a fork so that they stay short. • Put on absorbent paper to dry.

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Ameijoas à BolhãoPato Ingredients • • • •

1 kg clamshell 1dl oliveoil 2 garliccloves 1 corianderbranch • 0.5dl whitewine • pinchofsalt • pepper

Preparation • First, wash the clams thoroughly. Bring the olive oil to the fire and fry the garlic cloves. • Then add chopped coriander and clams and season with salt and pepper. • Stir the frying pan until the clams are all open and then drizzle with the wine. Let it evaporate a little and serve then.

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SAGANAKI CHEESE : Ingredients 110-120 grgraviera cheese (a Greek salty cheese) 1/3 tea cups of flour Olive oil for frying 1/2 lemon Preparation Step 1 :Cut the cheese to slices of about 1,5 cm thick each. (about 7cm wide and 10cm long each). Thinnersliceswillmeltwhenfrying Step 2 :Wet the cheese slices with running water. Step 3 :Put each cheese slice on the flour, turn it to get flour on both sides and shake it so that you get rid of the flour which is too much. Step4 :Put some olive oil into a small, heavy frying pan. Step5 :Whentheoliveoilishot, putonecheeseslice, roastforafewminutesandturnover carefully toroastontheothersidewithaspatula. Step 6 :Putthecheeseonaplateandsqueeze half a lemon on it for its juice. Serve right away

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ZUCCINI BALLS Ingredients 1000 grzucchini (4-5 pieces) 4 tablespoons of parsley 4 tablespoons of dill 4 tablespoons of mint 2 cloves of garlic 100 gr flour 2 eggs slightly beaten 250gr feta cheese Salt and pepper 250 ml olive oil for frying Preparation Step 1: Grindthezucchiniandputthethreadsonastraineraddingsalt. Let them dry for about about 25 minutes, thensqueeze to dry them. Step 2: Place the grated zucchini in a bowl. Step 3: Chop the herbs, add them in the bowl. Add the eggs, salt and pepper and the flour and mix with a spoon. Step 4:Crumble the feta cheese and add it in the mixture. Step 5: Pour the olive oil in a heavy frying pan and heat. Step 6: Take small portions and make balls with your hand. Whentheoliveoilhasbeenheatedwell, fry them for 3-4 minutes on both sides. Step 7: Putthezuchinniballsonsomepapertoweltodrain the olive oil before serving them.

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Gazpacho for 6 people Ingredients Pear tomato...1 kg Italian green pepper...1 Cucumber...1 Garlic cloves...2 Extra virgin olive oil...50 ml Hard loaf bread...50 g Water...250 ml Salt...5 g Sherry vinegar...30 ml

Step 1: We put all the vegetables in a container and we mix them using a food mixer. Step 2: We use a colander to separate any pieces of vegetables left. Step 3: Let the gazpacho rest in the fridge. It is served cold. Step 4: If you like, you can also add some chopped pieces of tomato, cucumber, fried bread cubes and olive oil.

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Christmas â&#x20AC;&#x153;Galetsâ&#x20AC;? soup Ingredients 160 gr. of Galets pasta 2 liters of Chicken Broth 200 gr. of minced pork 150 gr. of black sausage 50 gr. bacon Salt and pepper

Preparation Step 1: Place a bowl on the fire with 2 liters of white chicken broth. Step 2: Cook the Galets in the boiling broth for 10 minutes.. Put the bacon cut into pieces, and the 2 chicken legs cut in halves.. Let it boil. Step 3: Add the carrot and then add the black sausage and pork. Step 4: Cook the pasta again with the meat.

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“FAGOTTINI POLENTA E SPECK” Polenta is gluten-free, it is a source of fibre, proteins, vitamin A and is low in fat

Ingredients: 400g yellow corn flour or flour for polenta, 2lt water, coarse salt 140g speck 60g grated parmesan

Method: Heat the water and before it boils put the corn flour inside it. Prepare polenta leaving it on the fire and turning it continuously. Make it as hard as possible. Put polenta in a rectangular container and let it cool at room temperature and then in the fridge. When polenta is compact, cut it into little square pieces with a thickness of about a centimetre and bake them under the grill for about 7-10 minutes. Remove the polenta “fagottini” and stuff them with speck and Parmesan cheese that will form a crispy crust. Bake again under the grill

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“CROSTINI CON CACIOCAVALLO E TARTUFO” Caciocavallo, which means "cheese on horseback", gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. Truffles are the fruiting body of a subterranean ascomycete fungus. They are an extremely prized and refined food and Italy is the first manufacturer and exporter in the world.

Ingredients: 15g black truffle 90g cheese 6 spoons of olive oil 12 slices of bread

Method: Cut the cheese into small pieces and place them on a parchment paper. Bake at 180° degrees and grill for a few seconds. Once the pieces of cheese are baked, prepare the bread and garnish it with truffle, the melted cheese and olive oil.

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Toast with salmon Ingredients: White bread Butter Gravad salmon Cucumber Lemon Dill Tomato How to cook: • Toast the white bread • Butter the bread • Decorate (see picture)

Gravad salmon Ingredients: I kg frozen salmon 2 tablespoons whitepepper 4 tablespoons sugar Dill How to cook: • • • • • • • • • • •

Defrost the salmon Cut it in 2 fillets Leave the skin Get rid of all bones Whipe the fillets dry Mix whitepepper, salt and sugar (see picture) Rub the salmon with 1/3 of the seasoning mix Then add the chopped dill and the rest of the seasoning mix Put the salmons together (picture) and into a plastic bag on a plate. Put in into a fridge. Flip the salmon 2 times every day (morning and evening)

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Shrimp cocktail Ingredients: 500g shrimps with shell 2 avocados, diced 3dl iceberg lettuce, shredded 4 slices of lemon 4 slices of cucumber Dill for garnation How to cook: • Peel the shrimps. • Mix shrimps (save some for garnish), avocado and iceberg lettuce. • Put in 4 glasses/bowls. Rhode Island sauce Ingredients: 1 dl sour cream 0,5 dl mayonnaise 0,5 dl chili sauce 0,5 miilliter salt 0,5 milliliter white pepper A little cayenne pepper How to cook: • Mix sour cream, mayonnaise and chili sause. • Season with salt, white pepper and cayenne pepper. • Spread the sauce over the cocktail and garnish with shrimps, lemon, cucumber and dill.

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MainCourses

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Carne de Porco à Alentejana Ingredients • • • • • • • • • • •

800 gr Pork 300 ml white Wine 3 cloves Garlic 125 gr Lard 1 sprig Coriander 1 leaf Bay 1 limon Pickels Salt and pepper 800 gr Clams 2 soup spoons of Pepper Pasta

Preparation • First start by making a marinade for the meat, add a pepper pasta, crushed garlic cloves, bay leaf, salt, pepper and white wine. • Cut the pork into cubes, and add the marinade and let it stand overnight in the fridge. • If the clams are not clean, put them in salt water for about 2 hours to clean the sands, after passing them by running water. • Start cooking with a large, high frying pan, pour the lard and let it warm, then drain the pork( keep the marinade) and when the pan is hot add the meat until it browns all sides. • When the meat is browned, add the marinade and boil it for a few minutes and then add the clams. • When all the clams are open, add the chopped coriander, take a few turns and turn off the heat. • Serve with pickels and slices of lemon that combine with the sweetness of the meat and the clams, served with fries in cubes.

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Bacalhau com Natas Ingredients • • • • • • • •

4 slicedcodslices 1 slicedonion oliveoil 2 tablespoonsflour 2 dl cream gratedcheese Salt chili

Preparation • Bake the cod slices in milk. • Cut the onion into thin slices and fry it in olive oil until it’s soft and transparent. • Drain the cod and undo it in chips and add to the onion. Let it boil. Sprinkle with flour, stir and drizzle with coarse milk, where you baked the cod before. • Season with salt and pepper. • Pour everything in a greased baking dish, spread the cream on top and sprinkle with grated cheese. Bake until grated.

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MEATBALLS : INGREDIENTS 500 gr minced beef 1 big onion chopped 1 red chili pepper chopped (optionately) 1 clover of garlic chopped 1 egg 2 slices of bread 4 tablespoons of chopped parsley 2 tablespoons of chopped mint 1 tablespoon of oregano 1 tablespoon of vinegar, 1 tablespoon of olive oil Salt and pepper About 1 tea cup of flour Olive oil for frying PROCEDURE Step 1: Soak the bread in water or milk for 5 to 10 minutes. Step2: Mix all the ingredients expect the flour into a ball. Step 3: Squeeze the bread to strain from the water or the milk. Crumble it and add it into the bowl. Step 4: Mix all the ingredients with your hands, put the bowl in the fridge for about an hour. Step 5: Take about 2 tablespoons of the mixture and make balls. Roll them in the flour and shake them to drop the unnecessary flour. Put them in a plate. Step 6: Pour lots of olive oil in a deep frying pan (it should cover half the meat balls) and place over high heat. Step 7: When the olive oil has been heated well, put some of the meatballs and fry until their bottom part turns brown. Roll over the other side and fry until they become brown. Step 8: Place them on a paper towel to absorb the olive oil before putting them in a plate. They are usually served with French fries and Greek salad.

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ROASTED CHICKEN WITH POTATOES: INGREDIENTS 1 chicken 2 cloves of garlic, chopped Â˝ wine glass of olive oil Some oregano Salt and pepper Juice of half a lemon 1000 kg potatoes

PROCEDURE Step 1: Wash the chicken and let dry Step 2: Peel the potatoes and cut them in big pieces. Step 3: Sprinkle the potatoes and the chicken with salt and pepper and oregano and add the chopped garlic Step 4: Put the potatoes and the chicken in a baking tray, pour the olive oil over them, some water and the lemon juice. Step 5: Roast in preheated oven at 100-200 degrees for about an hour a half.

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Spanish tortilla

Ingredients: 6 eggs 3 potatoes (600 gr) 1 small onion 2 glasses of olive oil Salt

Step 1. Chop the potatoes and put them in a pan to roast them. Step 2. Beat an egg and add it to the potatoes. Step 3. In a while, you turn the tortilla Step 4. When you see that it is already made, you take it out, and put it on a plate. The potato omelette, also known as Spanish tortilla, is a very popular dish. It is served with “pa amb tomàquet” (bread slices with spread tomato)

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Paella Ingredients 1kg rice 1 fried onion 1 kg fish for the broth Seafood: mussels, clams, prawns, shrimps. 250 grs cuttlefish Red peppers Salt Olive oil

Preparation Step 1. Clean the fish and put it into hot water and salt. Boil it to prepare the broth. Step 2. In a frying pan fry the onion, garlic, red pepper and tomato with olive oil. Add the seafood and fry it. Once it gets golden coloured, add the rice and mix it. Then add the broth. Step 3. Serve the paella with some green salad.

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â&#x20AC;&#x153;RISOTTO ALLA MILANESEâ&#x20AC;? Rice was first introduced in Italy, precisely in Sicily, in the 13th century. It is a cereal with a high digestibility and ability to regulate the intestinal flora; it is a gluten-free food that can also be consumed by Celiacs Saffron is a spice used in cooking for its flavour as well as the golden yellow colour it gives to dishes. In Abruzzo the precious and fragrant DOP saffron is cultivated .It has also important curative properties. Ingredients for 4 people: A teaspoon of saffron powder or 0.15 grams of dried stems 320g of rice 125g of butter 1 onion 80g of grated parmesan cheese 40g of white wine 1 l of vegetable broth Method: Add the saffron to the water and leave it 30/60 minutes to release the colour. Meanwhile prepare the vegetable broth. Chop the onion so that it can melt in the cooking and not be perceived during the tasting. Pour 50g of butter separately and dissolve it; pour the onion and leave it on the stove for about 10-15 minutes adding some broth. Now add the rice and leave it cooking for 3-4 minutes. Blend with white wine and let it evaporate completely. Cook for 18-20 minutes and add a little at a time the broth. 5 minutes before the end of cooking add saffron. After cooking, add salt, grated cheese and the remaining 75g of butter. Let it rest for a couple of minutes and the dish is ready!

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â&#x20AC;&#x153;CAZZARIELLI E FAGIOLIâ&#x20AC;? Cazzarielli is a typical Abruzzese recipe with homemade pasta and beans. Beans are a fantastic source of vegetable proteins and contain fibres, antioxidants, vitamins and minerals too.

Ingredients for 4 people 400g of boiled beans 500 g cazzarielli 80g of bacon 1 clove of garlic 200g of tomatoes 1 chilli pepper a pinch of salt olive oil Method: Brown the garlic, the chilli pepper and the bacon in a saucepan with a little oil. Add the tomatoes washed and cut into cubes. Salt and cook for 5-10 minutes Drain the beans already boiled (but keep aside the cooking water) and add them to the tomatoes. Cook for a few minutes, cover with the cooking water and cook over medium heat. In the meantime, boil the cazzarielli in a pot of salted boiling water, for 10 minutes. Drain the cazzarielli, add them to the pan with the beans and stir. Add a little more water from the beans and continue cooking. Serve the cazzarielli e fagioli in plates or in earthenware bowls!

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Swedish meatballs with cream sauce, lingonberry and boiled potatoes

Ingredients: 500 grams minced meat ½ deciliter breadcrumbs 1 deciliter milk 2 finely chopped onions 1 egg 1 teaspoon salt 1 milliliter blackpepper 2 tablespoons butter or oil

• How to cook: Mix breadcrumbs and cream. • Let swell for 10 minutes. • Add mince, chopped onions, eggs, salt and pepper. • Stir to a smooth batter. • Shape the batter into smooth buns. • Fry them in butter and rapeseed oil on medium heat for 3-5 minutes.

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Roast of Elk with potato gratin, cream sauce, blackcurrant jelly and mixed vegetables Ingredients: I kg Elk meet (roast) 1 carrot 1 onion Meat broth (3 dices) Water 5 dl Oil/butter Sauce 2dl Milk 3dl cream How to cook: • Use a cast iron pot if you have one. Melt some butter and oil and fry the meat. • Add carrots, onions, meat broth and water • Let it boil until it is finished (75 degrees) then pick up the meet • Use a strainer to filter the sause • Add milk and cream Potato Gratin Ingredients: Potatoes (sliced) 3 dl cream 2 dl milk Garlic Salt Pepper How to cook: (225 degrees celcius) • Peel and Slice potatoes • Butter a owenware • Add potatoes, salt, pepper cream and milk • Cook in owen for about 1 hour or until it is finished.

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Desserts

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Rabanadas Ingredients • • • • • • •

Water Sugar Cinnamon Honey Salt Wheat Lemon Peel

Preparation 1. Put a pan with water a boil, jointly with a pinch of salt, a lemon peel, a bit of honey, sugar(q.b.) and cinnamon (q.b.); 2. Then dip the wheat slices in the pan, but do not leave them a lot of time, so that they do not undo; 3. Whisktheeggs; 4. After taking the wheat out of the pan and beating the eggs, dip each wheat in the egg and put it in the pan to fry; 5. Finally sprinkle the toast with cinnamon and sugar and pour some honey on top.

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Dishes LeiteCreme

Ingredients • • • • • • •

1 L Milk Lemon peel Cinnamon 240 gr Sugar 60 gr Flour 6 EggYolk

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GREEK HALVA:

INGREDIENTS 1 teacup of olive oil 2 teacups of semolina 3 teacups of sugar 4 teacups of water Orange zest 1 cinnamon stick 4-5 cloves

PROCEDURE Step 1: Put the water, the sugar, the cinnamon stick, the cloves and the orange zest into a pot. Let them boil for 5-10 minutes. Step 2: In another pot, pour the olive oil, heat it well and add the semolina. Stir well in medium heat until the semolina turns brown. Step 3: By now, your syrup will be ready. Remove the cloves and the cinnamon stick and pour it into the semolina mixture. Stir until it comes easily off the pot. It will take its time. Step 4: Transfer the mixture to a cake pan and let it cool. Step 5: Turn over to a cake plate and dust with cinnamon.

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KATAIFI: INGREDIENTS: 450 gr kataifi dough 250 gr walnuts roughly chopped 1 tablespoon of ground cinnamon 1 pinch of ground clove 250 gr butter from cowâ&#x20AC;&#x2122;s milk For the syrup: 450 gr of sugar 330 gr water Peel of one lemon 1 cinnamon stick PROCEDURE

Step 1: Start by preparing the syrup. Add all the ingredients for the syrup into a small pot and boil. As soon as the sugar has dissolved, the syrup is ready. Leave aside to cool completely. Step 2: Prepare the filling for the kataifi. In a blender add the walnuts, ground clove and cinnamon, pulse until the walnuts are roughly chopped ( not powedered). Step 3: Melt the butter and with a cooking brush butter the bottom and sides of a baking pan (approx.. 26-28cm diameter). Step 4: Unroll the kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel. Step 5: Take one piece of the kataifi dough, and spread it on a working surface or on your palm. Drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter. Step 6: Bake the kataifi in preheated oven at 170-180 degrees for about 1 hour (on the middle rack), until nicely coloured and crispy. Step 7: As soon as you turn the kataifi out of the oven, landle slowly the Âž of the cold syrup over the kataifi, enabling each landle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Landle the rest of the syrup over the kataifi and wait until absorbed. Step 8: Best served with a full spoon of vanilla icecream.

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Fruit Cocktail Mix of different fruits cut into pieces and sweetened with sugar, these are typical from the mediterranean zone

1 cup of white grapes 1 fresh peach 1/2 cup of fresh blueberries 1/2 green apple 1/2 orange in juice 1/2 kiwi 8 fresh strawberries liquid iogurt or cream (optional) Step 1. Peel the fruit. Step 2. Chop all the fruits into small pieces and put them in a bowl. Step 3. You can add liquid yogurt or whatever you want Step 4. And It is ready to serve.

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Catalan Creme brulee

This is a typical and traditional dessert of Catalan cuisine. It is the most popular Catalan dessert, made of milk, eggs and sugar, which is usually presented with a layer of burned sugar on top Ingredients: 1 liter of milk 6 egg yolks 200 g of sugar 40 g starch or corn flour (type Maizena) Lemon peel Cinnamon

Step 1. Use a saucepan to boil the milk with lemon peel and cinnamon to get the flavour. Work the yolks with the sugar until they whiten and the sugar is melted. Step 2. Add the spoonfuls of milk to avoid egg whitening. Put the mixture in one bowl and stir it. Step 3. Mix it with the milk and pour it in small clay terrines. Cool them before you eat them. Step 4. Finally you have to burn the top with sugar, then you will get a crunchy layer.

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“TIRAMISÙ ALLA FRUTTA DI STAGIONE” Tiramisù means "cheer me up". This is a revised and lighter version than the classic one, that is a delicious but very caloric dessert; we prefer a light tiramisu' with yoghurt and seasonal fruit rich in vitamins, calcium, proteins and lactic ferments. Ingredients: 500g of yoghurt 350g of strawberries 100g of granulated sugar 6 ladyfingers 2 of green tea bags 2 egg whites 80g of powdered sugar Method: Boil 100g of sugar with 1 dl of water; once it has boiled, turn off the heat and put two green tea bags in fusion for 5 minutes. Add 300g of fruit to the tea and cook for 5 minutes. Once cooled, crush them and collect the juice. Prepare a soft creme with two egg whites and with 80g of powdered sugar to which you add 500g of yoghurt then mix it all. Take the cups and put the ladyfingers soaked in strawberry juice on the bottom. Add the cream and continue alternating layers of yoghurt and lady fingers then add fruit for decoration. Put the cups in the fridge and serve after about half an hou

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“PARROZZO” Parrozzo was invented in 1920 by Luigi D'Amico, owner of a pastry shop in Pescara, who had the idea of making a cake which looked like a rustic bread. The poet Gabriele D'Annunzio, a great friend of the confectioner, wrote lyrics for the new cake. It is a light and healthy dessert because of one of the main ingredients: almonds which have antioxidant and anti-inflammatory properties. INGREDIENTS: Cake: 6 eggs 250 gr (9oz) sugar 150 gr (5 oz) almond meal, or ground almonds with skins on better Zest of 1 lemon 150 gr (5oz) semolina 2 tspns baking powder Topping 200 gr dark chocolate 1-2 tablespoons of olive oil Method: Pre heat oven. Beat egg whites separately, add egg yolks, one at a time. Add the rest of the ingredients starting with sugar and beat. Fold in almonds, baking powder, semolina and lemon zest. Keep mixture aerated as there is no flour in this recipe. Bake it in a dome shaped baking tin Cook in slow oven, 160° C/ 320° F for 45 -50 mins approx. When cake has cooled down – melt the dark chocolate and the oil and cover the top of the cooled cake.

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Swedish chocolate cake Ingredients: 2 eggs 100 grams butter 2½ deciliter sugar 2 eggs 1 deciliter wheat flour 3 tablespoon cocoa 1 teaspoon vanilla

How to cook: Set oven to 175 °. Melt the butter in a saucepan. Lift the saucepan from the plate. Stir down the sugar and eggs, mix well. Stir the other ingredients so that everything becomes well mixed. Pour batter into a greased and bröaded shape with detachable edge, about 24 cm in diameter. Bake in the middle of the oven about 15 min. The cake will be low with a fairly hard surface and a bit sticky in the middle. Let the cake cool. Powder over icing sugar. Serve with cream or ice cream and fruit.

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BLUEBERRYPIE WITH CUSTARD SAUCE Ingredients: 2 tablespoons sugar 1 1/2 cups of wheat flour 1 1/2 cup oatmeal 100 g butter, room temperature 5 dl blueberries 1 teaspoon cinnamon butter into the mold 30 minutes

How to cook: • Mix sugar, wheat flour and oatmeal in a bowl, cut the butter into smaller pieces and work it into the flour mixture for a dough. • Lubricate a mold (or several portion forms) and put in the blueberries, sprinkle with cinnamon and a little sugar. • Spread the dough over the blueberries and bake in the oven for 20 minutes until the pie is colored. • Serve with ice cream or custard. Custard sauce Ingredients: 0.5 pcs vanilla bar, or 2 teaspoons vanilla sugar 1 egg 1 tablespoon 1-2 tablespoons powdered sugar 2 cup whipped cream How to cook: • Make a slit along the vanilla bar and scrape off the grains. Mix them with eggs and sugar and whisk all porous. • Beat the cream and mix it well with the egg mixture. Leave to stand for a while before serving. Any residues can be frozen to delicious ice cream.

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