ERAZMUS + Cookbook
Polish traditional dishes Dumplings with sauerkraut and mashrooms
Ingrediens: Dumplings dough: 4 cups of flour 2 tsp salt 1 spoon oil 2 cups of warm water
Stuffing: 1 kg of dried mushrooms 1 kg of sour cabbage 1 carrot 1 parsley salt and pepper to taste 3 spoons of oil 3 onions
Preparing: 1. Wash the mushrooms and swamp them in cold water for the whole night. Next day boil it, add peeled carrot and parsley. Simmer until the vegetables will be soft. 2. Boil the cabbage in 1,5 cups with salt until it will be soft. Drain off the vegetable from the first step and chop everything to small pieces. 3. Cut onions and fry them shortly. Mix everything and add salt and pepper. 4. In another bowl mix flour, salt and oil. Add warm water. Pug it until it will be elastic and soft. Boil the water in a big pot. 5. Make four pieces from the dough and roll them out. Cut circles from the dough with a glass. Put the stuffing in the middle of the circle. „Close� the dough and shut the ends. 6. Boil them in the water. Take it from the pot when they are soft.
Faworki Ingriediens: 3 cups of flour a pinch of salt 1 tsp of backing powder 1 egg 5 egg yolks 1 spoon of icing sugar 1 spoon of grain alcohol 6 spoons of sour cream oil to fry
Preparing: 1 In bowl mix flour, salt, backing powder. In another bowl beat the eggs with sugar. 2. Into first bowl add alcohol and cream and mix it well. Next add ingredients from the second bowl into the first one and mix it well again. 3. Make the ball and rest it for half an hour. 4. Roll out the cake and then put the dough together and once again roll out the cake. Make it again 3 times. 5. Roll out the cake into 4 thin pies. Useing the knife cut into the stripes. In the middle of the stripe make the small nick and take one end of the stripe and put into the nick and do it for the whole dough. 6. Warm the oil to the 180 Celsjusz degrees and fry them until the faworki will be gold. 7. Drain them and taste the feeling. Eat it with icing sugar. :-)
Turkish traditional dishes Börek Ingredients: • 4 or 5 sheets of yufka pastry • 2 small eggs • 1 cup milk • 200ml soda water or 200 ml water and 2 tsp bicarb soda • ½ cup vegetable oil • 400g white cheese (feta), lor peynir (ricotta) or a mixture • 1 bunch parsley chopped (around 200g) • 50g chopped dill (optional) • 1 tsp pul biber (chilli flakes) (optional) • ½ tsp salt if cheese is not salty
Preparing: Oil the bundt pan well 1. Mix egg, oil, milk and soda (or water and bicarb) together in a large bowl 2. In a small bowl mix the chopped herbs and cheese together along with salt and pul biber if using 3. Cover the Bundt pan with a sheet of yufka, leaving long sides overhanging which will tuck over the top at the end of the process 4. Brush all over the pastry in the pan with the egg mixture 5. Tear a sheet of yufka into quarters, dip a quarter piece in the egg mixture so it is fully submerged. 6. Lay it in the form and repeat with the remaining quarters, one at a time 7. Spread some cheese mixture between the layers 8. Repeat the process, tearing another sheet into quarters 9. Continue layering the alternate cheese and yufka until it is all finished. 10.Depending on the size of the pan you may or may not use 5 sheets of yufka. 11.Finally gently push down on the middle of the Bundt pan, forcing the pastry over the centre form 12.Tuck the sides over the top and into the centre 13.Brush the last of the egg mixture over the pastry and leave overnight to soak up all the liquid 14.Bake the following day in a 180C oven until golden 15.Can be served warm or cold.
Baklava Ingredients: • 18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use) • 150g unsalted butter, plus extra for greasing • 200g mixed pistachios and walnuts, roughly chopped • 2 tbsp granulated sugar • 1 tsp ground cardamom
For the syrup • 300g granulated sugar • 250ml water • 1 tbsp lemon juice • 1 tbsp orange blossom water
Preparing: Preheat the oven to 180C. 1. Grease a 17cm x 28cm (11in x 7in) baking tray with butter. 2. Melt the remaining butter in a saucepan over low heat or in a microwave. 3. Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. 4. In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray. 5. Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before. 6. Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry. 7. Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly. 8. For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.) 9. Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.
Spanish traditional dishes Tortilla Espanola Ingredients: • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices • salt and pepper to taste • 2 tablespoons olive oil • 2 onions, sliced into rings • 1/2 cup olive oil • 1 roasted red pepper, drained and cut into strips • 3 ounces Spanish serrano ham, chopped • 2 tablespoons chopped fresh Italian parsley
Preparing: Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste. 1. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking. 2. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes. 3. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet rightside-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes. 4. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Churros Ingredients: • • • •
2 1/2 tablespoons white sugar 1 cup water 1/2 teaspoon salt 2 tablespoons vegetable oil
• • • •
1 cup all-purpose flour 2 quarts oil for frying 1/2 cup white sugar, or to taste 1 teaspoon ground cinnamon
Preparing: In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. • Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. • Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Romanian tradicional dishes Mici Ingredients • • • • • • • • • • • •
2.2lb ground beef(1kg) 1lb ground pork or lamb 1/2 lb beef suet 1 garlic head minced 1 Tablespoon salt 1 teaspoon ground black pepper 1 Tablespoon dried thyme 1 teaspoon ground allspice 1 teaspoon ground anise 1 teaspoon ground coriander seed 1 1/2 cups beef broth or plain water 1 teaspoon baking soda
Instructions • Dissolve baking soda in the beef broth or the plain water. Set aside. • Use a garlic press to crush the garlic cloves. • In a large bowl place the meat with all of the ingredients, including the garlic and mix throughly. (If you have a stand mixer, this would work too. ) • Add the broth in stages, mixing well after each addition.(The meat mixture needs to get to a smooth consistency, like a paste, but not too loose.) You might not need to use all the broth/water. • Cover the bowl and refrigerate overnight for the meat to absorb the flavors. • The next day, line a tray with foil and set aside. • Take the meat out of the refrigerator and with wet hands, form the “Mititei” in a cylinder shape 2-3 inches long and 1 inch thick. • Place them on the tray. Continue until you finish all the meat. • Grill them on high heat, preferably on coal, not gas. Flip them to cook on both sides and cook them to your desired doneness.(around 8 minutes) • They are very good when done with just a little pink inside and very juicy. • Serve with mustard, fresh bread or French fries next to a cold beer. • Notes: The “Mititei” meat is supposed to contain a pretty good amount of fat. The original recipes use beef suet, fat pork meat(usually shoulder) or lamb. You can use only beef, but you will need to add oil to the mixture, to replace the fat. If you do not use fat, the Mititei will be dry. • The baking soda is mandatory, so do not omit.
Papanasi Ingredients • • • • • • • • • •
500 g/ 1.1 lbs/ 2 ¼ cups cottage cheese 2 eggs a few drops rum aroma 75 g/ 2.6 oz/ ⅓ + 1 tablespoon granulated sugar 1 sachet vanilla sugar 230 – 250 g/ 8.1 – 8.8 oz / about 2 cups allpurpose flour 1 teaspoon baking soda (regular teaspoon, not measuring one) cooking oil for frying the doughnuts 250 g/ 8.8 oz smetana/ about 1 cup (or crème fraiche) to serve whole fruit runny blueberry jam to serve (or sour cherry, blackberry, black currants jam etc)
Instructions 1. Drain the excess water from the cottage cheese. Give the cottage cheese to a bowl. Add the eggs and the rum aroma, the granulated and vanilla sugar. With an immersion blender, blend the ingredients until you obtain a rough paste. The cottage cheese should not be turned into a smooth paste, just blended a little bit in order to make the cheese balls a little finer. 2. Mix about 230 g/ 8.1 oz of the flour and the baking soda and give them to the cheese mixture. Mix with a spoon. 3. Flour the working surface and your hands generously. Turn the dough onto the floured surface and 4. knead it lightly to form a ball. The dough should still be somewhat sticky, yet manageable. Add the remaining flour only if absolutely necessary, only if the dough sticks so much that you will not be able to work it at all. 5. Divide the dough into 9 balls. Roll 8 of the balls into thick sausages and unite the sausage ends to get a circle with a hole in the middle. Use the last ball to make 8 little balls, which will be used to top the papanasi. 6. In the meantime, heat the oil in a pot. Use enough oil to have about 5-6 cm/ 2- 2.3 inches of it in the pot. To check if the oil has reached the right temperature, insert a toothpick in the oil, if there are blisters forming around the toothpick, you can start frying the papanasi. 7. Only fry two or three papanasi at a time, depending on the size of your pan, do not overcrowd the pan, the papanasi should be able to move around freely. Turn the heat down to medium-low. Turn the doughnuts with a slotted spoon a few times in between and fry until the papanasi are golden brown. It took me about 5 to 7 minutes for one batch, but keep a close look and take them out as soon as they have a nice golden color. Or leave them longer if necessary. The little balls will need less time, about 3-4 minutes or so. 8. Place them on plates lined with kitchen paper and pat them dry in order to absorb some of the excess oil. 9. Serve warm topped with smetana and blueberry jam. Place the little balls on top and top them with a little smetana and jam as well.