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Index
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BREAKFAST...................................................................................... 5 Cyprus ............................................................................................ 6 Traditional breakfast................................................................ 6 Traditional breakfast 2. ........................................................... 7 England......................................................................................... 8 Low fat fruit platter with low fat yogurt .................................. 8 Lemon delight........................................................................... 9 Iceland ........................................................................................ 10 Porridge/Oatmeal .................................................................. 10 Skonsur (Icelandic thick pancakes) ................................... 11 Germany ....................................................................................... 12 Funny bread faces ................................................................. 12 Quark dish with fruit and raisins .......................................... 13 Spain ............................................................................................ 14 Andalusian Toast ................................................................... 14 Spanish Fried Bread ............................................................. 15 LUNCH ............................................................................................. 17 Cyprus .......................................................................................... 18 Quick Traditional Meal with Haloumi Cheese ................... 18 England....................................................................................... 19 Soup Surprise ........................................................................ 19 Iceland ........................................................................................ 20 Cream pasta ........................................................................... 20 Fish balls ................................................................................. 21 Germany ....................................................................................... 22 Semolina Pudding ................................................................. 22
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Spain ............................................................................................ 23 Asparagus and Potato Omelette ......................................... 23 DINNER ......................................................................................... 25 Cyprus .......................................................................................... 26 Cyprus Tavvas ....................................................................... 26 England....................................................................................... 27 Succotash ............................................................................... 27 Iceland ........................................................................................ 28 Traditional Icelandic Meat soup ........................................... 28 Germany ....................................................................................... 29 Soup with roasted noodles ................................................... 29 Spain ............................................................................................ 30 Cold Tomato Soup ................................................................ 30 DESSERT ......................................................................................... 31 Cyprus .......................................................................................... 32 Truffles .................................................................................... 32 England....................................................................................... 33 Smoothie ................................................................................. 33 Iceland ........................................................................................ 34 Traditional Icelandic pancakes ............................................ 34 Germany ....................................................................................... 35 Fruit on sticks/ skewers ........................................................ 35 Spain ............................................................................................ 36 Chocolate Biscuit Cake ........................................................ 36
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BREAKFAST
Cyprus Traditional breakfast Equipment a knife a cutting board a plate Ingredients pitta bread or homemade bread black or green ( tsakistes ) olives haloumi or anari cheese ( white cheese ) tomato cucumber Preparation Wash and cut the cucumber and tomatoes. Cut the cheese in slices. Serve in a plate with bread and olives. We hope you enjoy this traditional breakfast.
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Traditional breakfast 2. Equipment a knife a cutting board a plate Ingredients Homemade bread Watermelon or melon Haloumi cheese
Preparation Cut the watermelon or melon and the cheese in slices. Serve with bread. Enjoy this refreshing breakfast.
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England
Low fat fruit platter with low fat yogurt Ingredients: Apple pair strawberries grapes Low fat yogurt. Method: Put the yogurt into a bowl and then put your chosen fruit into the same bowl and mix it up.
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Lemon delight
Ingredient: Lemon juice Banana apple juice [low fat] Method: Poor 100 ml of apple juice into a glass and then poor lemon juice into the same glass and then add some banana
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Iceland
Porridge/Oatmeal Equipment: pot liquid measuring cup measuring spoons cooking spoon Ingredients: 4 dl oatmeal 8 dl milk 1-2 tsp salt 2 tsp cinnamon 2 apples Almonds, raisins and perhaps some strawberries Method: Put the oatmeal and milk together in a large saucepan, add some salt and stir until thickened. Cut the apples into small, bite size pieces Add the apples. Put the porridge in a bowl. Dust the cinnamon, almonds and raisins over. Add some cold milk on top and enjoy.
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Skonsur (Icelandic thick pancakes) Equipment: A pancake pan (thin pan, 25cm diameter) Bowl Spatula Liquid measuring cup Measuring spoons Wooden spoon ladle Ingredients: 3 cups flower 3 tsp baking powder 2 tbsp sugar 2 egg 1/2 tsp salt 2 cups of milk Method: Mix everything together and add some milk as you go along. Add some extra milk if needed. Put half a cup of dough into a medium hot saucepan and turn when it starts to bubble. Eat warm with some sugar or jam. Also good cold with butter, cheese and ham. Bon appĂŠtit
Germany Funny bread faces Equipment: knives plates (swivel-bladed) peelers cutting boards Ingredients: bread (e.g. whole meal bread) margarine or butter cream cheese (nature and with herbs) sandwich toppings ( e.g. cheese, salami, mortadella) vegetable (e.g. carrots, tomatoes, red peppers, radishes, a cucumber, a lettuce, chives) Preparation Instructions: Spread margarine, butter or cream cheese on a slice of bread. Put toppings on the bread (e.g. cheese, salami or mortadella) Cut (and if necessary peel) the vegetables. Garnish the bread. Make funny faces. Arrange the vegetables to create noses, eyes, mouths or hair (of course, you can use different/ your favourite vegetables to create your own bread face).
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Take a look at the pictures to see our delicious breakfast snacks!
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Quark dish with fruit and raisins Equipment: a small bowl a tablespoon a (sharp) knife a peeler a teaspoon (for eating the dish) Ingredients (for one person): 250g quark (or yoghurt) 1 apple 5 strawberries ½ orange a tablespoon of raisins Preparation Instructions: Put the quark into the bowl. Wash the apple and the strawberries. Peel the orange and the apple. Slice the fruit. Add the fruit and the raisins to the quark. Stir well. Enjoy your quark dish!
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Spain
Andalusian Toast Equipment: A toaster A food processor A cutting board A knife A plate A small bowl Ingredients: 4 slices of rustic – style bread 2 juicy tomatoes 4 thin slices of cured ham Extra virgin olive oil Salt Preparation Instructions: Wash, peel and chop the tomato and place in a food processor. Puree the tomato. Season the tomato with salt and olive oil. Toast the slices of bread. Drizzle olive oil over toasted bread. Spread the crushed tomato on toasts. Put the ham on top.
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Spanish Fried Bread
Equipment: A frying pan A whisk to beat the egg A cooking skimmer A cup 2 deep plates A serving plate Ingredients: Several slices of bread 1 cup of milk 1 egg A mix of sugar and ground cinnamon Vegetable oil to fry Preparation Instructions: Dip the slices of bread into milk both sides. Beat the egg. Dip the bread into the beaten egg. Fry them until golden Finally, remove them with the skimmer to a serving plate and sprinkle over the cinnamon mix. Eat them at room temperature.
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LUNCH
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Cyprus Quick Traditional Meal with Haloumi Cheese Equipment a knife a cutting board a plate a toaster Ingredients pitta bread haloumi ( white cheese ) tomato Preparation Wash and cut the tomatoes in slices. Cut the halloumi cheese in slices. Cut the pitta in four open it and put the cheese slices inside. Toast it. When it is ready if you want you can add slices of tomato. We hope you enjoy this quick traditional meal.
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England
Soup Surprise Ingredients: Mint garlic basil tomato soup. Method: Pour tomato soup into bowl. Season with basil, garlic and mint leave in microwave for 10 minutes.
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Iceland Cream pasta Equipment: Sauce pan Pot with lid Turning spatula Cooking spoon Liquid measuring cup Measuring spoon Small knife Cutting board Ingredients: 4 chicken breasts ½ l Cream 200gr bacon Spaghetti Salt and pepper Method: Put pasta in a saucepan and put to boil until al dente. Cut the chicken breasts into pieces and fry on a pan until golden. Cut the bacon into small pieces and add to the pan. Stir. Put some cream on the pan and boil until sauce has thickened. Add some salt and pepper. To serve: Put the spaghetti on a plate and put the chicken sauce on top.
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Iceland
Fish balls Equipment: Frying pan Bowl Turning spatula Measuring spoons Little knife Cutting board
Ingredients 450 gr. Fish (fx. haddock or cod) 4 tbsp flower 2 tbsp potato flower 1 egg 1 tsp. salt ½ tsp. white pepper 2 carrots 1 onion ½ leek 1 glove garlic ½ tsp ginger
Method: Cut everything into very small pieces and mix well together in a bowl. Form into balls (similar size of a golf ball!) Fry on a medium hot pan until golden. Put in a oven proof dish and put into the oven for 200° for about ten minutes. Serve with potatoes, fresh salad and cold sour cream sauce.
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Germany Semolina Pudding Equipment: 1 bowl 1 pot 1 tablespoon 1 whisk 1 sample spoon ;-) Ingredients: 500 ml milk 1 pinch of salt 3 tablespoons sugar 6 tablespoons semolina some butter
Preparation Instructions: Mix sugar and semolina in a bowl. Add some milk and stir well. Heat the rest of the milk with a pinch of salt (at medium heat) and stir occasionally. When it is really hot, shortly before it boils, immediately remove the milk from the burner. Stir in the semolina and put the pot back onto the burner. Let it boil at medium heat and continuously stir until it thickens but is still pourable. (If it is too thick, add some more milk) Add some butter, if you like, and stir again. Pour into serving bowls, and top with your favourite fruit. Serve immediately.
Ideas for toppings: cinnamon sugar jam or syrup (e.g. raspberry) stewed fruit (fresh) strawberries
Spain
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Asparagus and Potato Omelette Equipment: 2 large non-stick pans to fry A sharp knife to peel A whisk to beat A strainer to drain the oil A bowl A cutting board A large spoon A glass Ingredients: 1kg of green asparagus 2 potatoes 3 eggs 1 small onion Olive oil for frying ½ glass of water Salt Preparation Instructions: Peel and dice the potatoes into small bits. Salt the potatoes and fry them until soft. Remove and drain in a strainer. Meanwhile, peel and cut the onion into small pieces and chop the asparagus into short lengths discarding the woody ends. Cook the onion and asparagus with a little bit of olive oil. Add some water to cook them better. Remove and let it drain . Beat the eggs with a pinch of salt and pour the cooked potatoes and asparagus. Mix everything. Add some drops of oil into a pan and pour the egg mixture. Cook gently for 5 min. When the mixture has browned on the bottom turn it over and cook the other side. Eat it warm.
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DINNER
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Cyprus Cyprus Tavvas Equipment a big bowl a glass a plate a blade a table spoon , a scoop a knife a deep pyrex or clay Ingredients 2 glasses of rice 6 tomatoes cut in small pieces 2-3 potatoes cut in cubes 7 onions cut in washers 2 tomatoes cut in slices 7 zucchini cut in round slices 5 glasses of water 6 tablespoons olive oil Salt , pepper 2 tablespoons cumin Preparation Put the potatoes, onions and zucchinis in a big bowl .Then add the tomatoes , the rice , the cumin, the salt , pepper and olive oil. Mix them well with a big scoop and put them in the pyrex or clay. Lay on top the slices of the tomatoes and add the water. Cook in the oven (180 degrees) for 1 ½ - 2 hours. Your tavvas is now ready.
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England
Succotash
Ingredients: Sweet corn pasta peas chilli basil mint garlic Method: Put everything in a bowl and mix.
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Iceland Traditional Icelandic Meat soup Equipment: Saucepan Chopping board Sharp knife Big spoon Bowl Big fork Ladle Ingredients: 600 kg lamb meat 1 L water 1/2 chopped onion 150 g carrots, cut in small pieces 30 g rice 3 tbsp parsley, chopped potatoes, peeled and cut to pieces 1 small, yellow turnip, peeled and cut to pieces salt and pepper Put the meat into a big saucepan and add the water. Let it simmer gently until boiling. Take the froth off with a big spoon. Repeat a few times until the brown froth is all gone. Add the leek, carrots, rice and the parsley. Season with salt and pepper and simmer under a lid for about 30 minutes. Add the potatoes and let simmer for another 10 minutes. Add the turnip and let simmer for another 15 minutes or until everything is soft. To serve put the soup in a bowl and enjoy.
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Germany Soup with roasted noodles Equipment: a pot a cooking spoon a ladle a soup plate a whisk a knife (to cut the butter) a spoon (to eat the soup) Ingredients (for 4 persons): 125g of soup noodles a slice of butter 1 litre of water 2 stock cubes (1 for beef stock, 1 for vegetable broth) 1 egg
Enjoy your soup!
Preparation Instructions: Put a slice of butter in a pot and let it melt at medium heat. Once it’s melted, add uncooked soup noodles. Roast the noodles in the melted butter (at medium heat) until they are slightly brown. Continuously stir them with a cooking spoon. Add the water carefully! (Don’t get a fright, it’s going to sizzle a little bit! J) Wait until the water boils and add the stock cubes. Scramble an egg in a cup and add it to the soup. Stir the soup for about 1-2 minutes until the egg is evenly spread. Let the soup cook for a few minutes. Pour soup into the soup plates.
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Spain Cold Tomato Soup Equipment: A food processor A sharp knife A strainer A cutting board A small bowl 2 large bowls A cup Ingredients: 1 kg of ripe tomatoes 1 small cucumber 2 glasses of cold water 1 clove garlic 4 slices of day-old white bread 1/3 cup of wine vinegar Salt to taste Optional: small portions of diced tomatoes, red and green peepers, cucumber and bread. Preparation Instructions: Remove the crusts from bread and soak the bread in water for a while. Wash and peel the cucumber. Wash, peel and chop the rest of the vegetables. Peel and mince the garlic. Squeeze the excess of water from the bread. Combine all the ingredients into a processor. Pour the olive oil, vinegar, salt and cold water. Process the mixture until it has a liquid consistency. Use a strainer to remove loose skin and seeds. Refrigerate for hours until ready to serve. You can eat it alone or with portions of vegetables and bread.
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DESSERT
Cyprus
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Truffles Equipment a big bowl a tablespoon a blender a plate a glass 12-15 paper forms Ingredients a box of “ morning coffee “ biscuits 1/3 of the glass milk 2 tablespoons sugar 2 tablespoons cocoa 2 tablespoons nuts cut in small pieces ( optional ) 2 tablespoons of rosewater Chocolate truffles or coconut Preparation Cut the nuts. Blend the biscuits or smash them with your hands. Put them in the bowl and add the milk, the sugar, the rose water and the cocoa .Mix them all with your hands and make small balls. Roll them in the truffles or the coconut and put them in the paper forms. Your truffles are ready. Enjoy them.
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England
Smoothie Equipment Milkshaker/blender Glass or cup. Ingredients: Lots of fruit. Method Put the fruit and milk in the milkshaker/blender. Then put it in the glass and gulp it down.
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Iceland Traditional Icelandic pancakes Equipment: A pancake pan (thin pan, 25cm diameter) measuring spoons A bowl A ladle A wisk A spade (long and thin) Ingredients: 2½ dl flower ½ tsp baking powder 1½ tsp sugar 2 eggs 4 dl milk ½ tsp vanilla extract 2 tbsp butter or olive oil Method: Mix the dry ingredients in a bowl Add milk, eggs and vanilla extract in the bowl Melt the butter/oil on a small (25cm) frying pan. (In Iceland we use specialy made, flat pancake pans). Pour half a ladle on the pan and spread it evenly all over the pan. Turn when it starts to bubble and holds its form. Take off the pan when it is cooked through and golden. Repeat until the bowl is empty.
Spread jam and whipped cream on a warm pancake and fold twice.
To serve: Put a hot pancake on a plate and sprinkle sugar on top and roll it tightly up.
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Germany Fruit on sticks/ skewers Equipment: knives cutting boards skewers/ sticks
Ingredients: different fruit of the season (e.g. apples, bananas, kiwis, mandarins, pears, plums, nectarines, peaches, grapes, redcurrants) chocolate (if you like)
Preparation Instructions: Wash the fruit. Cut the fruit into small pieces. Stick the fruit on sticks/skewers. If you like a chocolate coating: Melt chocolate in a pot. Dip the fruit skewers into the melted chocolate. Enjoy your dessert!
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Spain Chocolate Biscuit Cake Equipment: 2 saucepans A glass mould A deep plate A table spoon A stirring spoon Ingredients: 1 litre of milk 200 g chocolate powder 4 table spoons of custard powder 8 table spoon of sugar 200 g biscuits A bit of butter
Preparation Instructions: Heat ½ litre of milk and add the chocolate powder. Stir continuously. Cook until it thickens. Mix the custard powder in cold milk. Boil the rest of the milk and add the custard paste. Add the sugar. Stir until it thickens. Butter a glass mould. Place the milk in a plate and dip each biscuit into the milk. Start making the cake with a layer of soak biscuits. Then smooth on a layer of the custard, a layer of chocolate and further layers of alternate biscuit, custard and chocolate finishing with a layer of chocolate. Build 3 or 4 layers. Leave in the fridge overnight to set.
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