Livro de Receitas - Inglês 1º ano 2015

COOKING around the

WORLD

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COOKING around the

WORLD It all started with the 1st year primary school students’ project: Children of The World – in which ways we are the same and in which ways we are different. During their studies and researches, the students had the opportunity to find out more about recipes from the countries they were investigating through the Project Cooking Around The World. During English classes, they watched videos of each recipe, discovered the ingredients, learnt how the dishes were prepared, made their chef costume with their teachers’s help and, finally, they could prepare their recipes and taste different kinds of flavors from around the world.

The selection of recipes respected the taste of young children and some ingredients were not used. We also chose recipes they would be able to prepare with just a little help from an adult and something they could enjoy eating right after preparation.

Each class made a different recipe and after trying it, they shared with the other classes, explaining how they had been made and the ingredients that had been used. Everyone had the chance to taste their friends’ creations.

All the recipes they have prepared and the photos taken on the COOKING CLASS day were gathered in this beautiful cooking book! We hope you enjoy!

CREDITS English teacher Sandra Vieira Adelizzi 1st grade teachers Aline da Silva Nicodemo Andrea de Brito Salles Beatriz Votta Pelizzaro Eloah Bridger Lima Pinheiro Feitosa Fernanda Tavares de Mello Dias Barros Joyce Kissmann Leal de Medeiros Aline Magalhães Tavares Leite Anna Paulla dos Reis Ferreira Beatriz Ferreira de Lima Rocha Juliana Rocha Lemos M. Gomes Juliana Silva Ferreira Mariza dos Santos Lopis Pereira Olívia Pereira Silva Tatiane Leite Nascimento Ana Paula de Oliveira Soares SPECIAL THANKS TO Dione Maria Silva Santos Ana Maria de Souza França Benjamin

SUMMARY 1st A Channa Chaat - INDIA ...........................................

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1st B Peruvian Potatoes - PERU ....................................

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1st C Kiwi Pavlova - NEW ZEALAND .............................

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1st D Bruschetta with Tomato and Basil - ITALY ..........

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1st F Moroccan Tabbouleh - MOROCCO .......................

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1st G Cabbage Crunch - CHINA .....................................

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1st H Guacamole - MEXICO ...........................................

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1st I Olivier Salad - RUSSIA ..........................................

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Carolina Lima Duarte Ferraz, Christian Maluf Berbari, Fernando Cerveira Cintra, Gabriel Hurtado Ramos, Gabriela Comar Gayotto, Helena Consane Dos Santos Biazzo, Jo達o Torres De Castro, Jo達o Vitor Oliva Battiferro, Jos辿 Guilherme Silveira Didier, Laura Sarian Caldeira, Lucas Hasegawa Lenz Tolentino, Marcella Bittar Kalil, Mariana Selva De Biase, Nina Ricci Pace, Rafael Athanassakis Degrossi, Sophia Santos Guimar達es.

1 A st

Channa Chaat - INDIA

CHANNA CHAAT INGREDIENTS • a cup of boiled white chick peas • 1 cubed boiled potato • 1 finely chopped onion • 1 finely chopped tomato • salt to taste • 1/2 tea spoon chaat masala powder • a dash of lemon juice HOW TO MAKE Combine a cup of boiled chick peas (black or white), 1 finely chopped onion, 1 finely chopped tomato, add 1 cubed boiled potatoes, salt to taste, 1/2 tea spoon chaat masala powder and a dash of lemon juice. Serve.

SOURCES: http://www.sailusfood.com/2010/03/26/channa-chaat/ https://www.youtube.com/watch?v=IgP2RBtXhHs

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Catarina Rodrigues Serra, Eduardo Castanho Do Val, Eduardo Murrer Barone, Frederico Fairbanks Cotrim, Gabriel Bulgarelli Fernandes, Gabriela Capote Valente Profili, Helena Martins Pereira Schmidt, Jean Manuel Vicente Prat, Joaquim Bühler de Lima, Júlia Belfort Mattos Quadrante, Layla Maluf De Sampaio Moreira, Luiza Beltrão Lemos Ramirez, Olivia Dall’acqua Korkes, Patrick Rosa Siqueira, Pedro Oliveira Ajaj, Renato Peluzo Abreu Faleiros.

1 B st

Peruvian Potatoes - PERU

PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA) INGREDIENTS • 4 medium potatoes • 2 cups of cream cheese • 1/2 cup milk cream (canned) • 1/2 cup vegetable oil • 1 garlic clove, finely minced • 1/2 lime, juiced • Salt • 4 large lettuce leaves • 3 hard-boiled eggs, peeled and sliced • 10 black olives pitted and sliced • 2 tablespoons freshly chopped flat-leaf parsley HOW TO MAKE Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

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Combine the cheese, milk cream, oil, garlic, and the lime juice in a blender and puree until smooth.

The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

SOURCES: http://www.foodnetwork.com/recipes/ingrid-hoffmann/peruvian-potatoes-with-spicy-creamsauce-papas-a-la-huancaina-recipe.html https://www.youtube.com/watch?v=HKAS9mg2j-I

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Anna Beatriz Paciulli Capella, Anna Luiza Carvalho, Bernardo Parigot Marques, Bruno Naccache Gebara, Felipe Barbosa Gonçalves De Sousa, Gianluca Bengardini Libano, Gustavo Baggio Lifschitz, Helena Coutinho, João Camara Ferreira Da Costa, João Pedro Matta Barbosa, João Ricardo Ribeiro Moreno, Julia Beltrão Lemos Ramirez, Livia Gonçalves Borges, Luiza Gasparian Jereissati, Maria Julia Zahr Manssur, Rafaela Medeiros Palma, Stefano Vidal Gomes Duca.

1 C st

Kiwi Pavlova - NEW ZEALAND

KIWI PAVLOVA INGREDIENTS • 300ml thickened cream • 1 tablespoon icing sugar mixture • 4 kiwifruit, peeled, sliced • 1 package of meringue (if you want to prepare the meringue yourself these are the ingredients you will need) • 6 eggwhites • 1 1/2 cups caster sugar • 1 tablespoon cornflour • 1 teaspoon vanilla extract • 1 teaspoon white vinegar HOW TO MAKE (the meringue) Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper. Using an electric mixer, beat egg-whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour, vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.

Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven with door slightly ajar.

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(the whipped cream) Using an electric mixer, beat cream and icing sugar until soft peaks form.

Place meringue on a serving dish. Spread with cream mixture. Top with kiwifruit. Serve.

SOURCES: http://www.taste.com.au/recipes/24618/kiwi+passionfruit+pavlova https://www.youtube.com/watch?v=ZISizqewTHw

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Ana Claudia Afif Domingos, Ana Cochrane Pucci, Ana Luisa Ceresa Canepa Barbosa, Andr茅 Ribeiro Do Valle Armond, Ant么nio Chimenti Ricc贸, Arthur Palenga Tchalian, Bruno Melis Kauffmann, Eduarda Athanassakis Degrossi, Felipe Romitti Rossi, Guilherme Castanho Do Val, Lucca Chiovatto, L煤cio Salomone Neto, Luiza Rovai Rabello, Mariana Cajueiro Prado Lopes, Mariana Reinhardt De Callis, Rafaela Broggin, Sophia Milano Mendes Pereira.

1 D st

Bruschetta with Tomato and Basil - ITALY

BRUSCHETTA WITH TOMATO AND BASIL INGREDIENTS • 1/2 baguette or crusty long loaf bread, sliced (12 pieces) • 2 large cloves garlic, chopped • Extra-virgin olive oil, for drizzling • 3 small plum tomatoes, halved and seeded • 20 fresh basil leaves • Coarse salt HOW TO MAKE Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan.

Char bread on each side under hot broiler, keep an eye on it! Drizzle toasts with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add garlic, a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.

SOURCES: http://www.foodnetwork.com/recipes/rachael-ray/bruschetta-with-tomato-and-basil-recipe.html https://www.youtube.com/watch?v=H1gJi5ztKt0 24

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Amanda Domenech De Rezende, Ana Miranda Both, Arthur Machado Bezerra De Miranda, Bernardo Quito Carvalho, Felipe Margutti Antunes CorrĂŞa, Gabriela Moraes Barbosa Macedo, JoĂŁo Gabriel Piraino Sansiviero, Marcella Hannud, Rubens Ferreira Barbosa Neto, Stella Stucchi Bento.

1 F st

Moroccan Tabbouleh MOROCCO

MOROCCAN TABBOULEH INGREDIENTS • 1 1/2 cup(s) couscous • 3 cup(s) boiling water • 500 grams tomatoes, diced • 1 cup(s) fresh parsley, chopped • 3 spring onions, chopped • 1/4 cup(s) fresh mint leaves, finely chopped • 3 tablespoon(s) olive oil • 1/4 cup(s) fresh lemon juice • salt to taste HOW TO MAKE Place couscous in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 5 minutes, or until the water has been absorbed.

Fluff couscous with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice and salt; stir to combine.

Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.

SOURCES: http://www.taste.co.zw/recipe/moroccan-tabbouleh/ https://www.youtube.com/watch?v=osZ3WWY42eg 30

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Ana Luisa Abreu Pierri, Ant么nio Cohen De Paiva, Carmen Catalina Aragon De Souza, Eduardo Arnt Ananiadis, Felipe Amorim Ferraz, Fernando Seitz, Maria Bueno Cunha Lins, Maria Ramalho Cardoso, Matheus Pantale茫o Gamboa, Nicole Petrini Senra, Pedro Cardoso Silva Montal, Stefano Braga Abate, Thiago Soares Nielsen, Victoria Mello Santos Galbraith Oliveira.

1 G st

Cabbage Crunch - CHINA

CABBAGE CRUNCH INGREDIENTS • Cabbage Salad • 1⁄2 head Red Cabbage, Chopped • 1⁄2 head Green Cabbage, Chopped • 1 Carrot, Grated • 5 Green Onions, Chopped • 1 package of Ramen Noodles, Crushed • Dressing • 1/3 Cup Olive Oil • 1/3 Cup Vinegar • 1⁄4 cup Sugar • 2 tsp Soy Sauce • 1/2 of the Season Packet from Noodles HOW TO MAKE Mix all ingredients well and chill for one hour before serving.

SOURCES: http://rawfoodrecipes.com/recipes/cabbage-crunch/ https://www.youtube.com/watch?v=h2nXvevD8mo 36

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Antonella Ferreira Granero, Antonio Pedro Coelho Brandão Cambraia, Catarina Peres Coube, Enzo Baiter Ianelli, Fernando Boucher Riskallah Abib, José Eduardo Basile Graiche, Luis Gabriel Piraino Sansiviero, Maria Clara Megale Rezende De Almeida, Maria Eduarda Hardman Coria Rosa, Marina Braga Zago, Olivia Kohl Schlouchauer, Sergio Almeida Simões Chadad, Valentina Cohen De Paiva, Valentina Maria Colombo Bagnolesi.

1 H st

Guacamole - MEXICO

GUACAMOLE INGREDIENTS • 3 ripe avocados • 1 Tbsp. fresh lemon juice • 1/2 small sweet white onion, minced • 1 ripe tomato, seeded, diced • Salt to taste HOW TO MAKE Start with 3 ripe Avocados mashed to a chunky consistency in a bowl, take 1 additional Hass Avocado and dice it; set it aside.

Gently stir in the 1 tablespoon of lemon juice; this will help the guacamole to stay fresh and balance the flavor. Mix in onion and tomatoes. Add salt to taste.

Gently stir in the diced avocado to the mixture.

You’re ready to serve!

Guacamole is traditionally served with tortilla chips, but it can also be served with vegetable sticks, crackers, on toast, inside dishes - the possibilities are delicious.

SOURCES: http://www.avocadocentral.com/how-to/how-to-make-guacamole https://www.youtube.com/watch?v=tHVzFLtvbGQ 42

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Alfredo Russo Maurano, Carolina Braga Zago, Giacomo Andreucci Bernicchi, Helena Lopes Fonseca, Henrique Roldan Ambrogi, Joana Godoy Borges Da Costa, Lucas Carvalho Oliveira Lima, Manuela Chevrier Marques, Matheus Rios Corral Arruda, Sofia Soares Nielsen, Valentina Cavalcanti M. Minervino Fernandes, Valentina Dalmazo De Castro, Victor De Almeida Franklin.

1 I st

Olivier Salad - RUSSIA

OLIVIER SALAD INGREDIENTS • 5 potatoes • 3 carrots • 4 eggs • 2-3 dill pickles • 1 can of green peas • salt to your taste • 100g of mayonnaise • Milk cream HOW TO MAKE Boil potatoes and carrots in skin (it helps to keep vitamins), then cool them down and peel them. Boil eggs. Chop potatoes, carrots, eggs, pickles into 1/2 inches squares. Add green peas and salt.

Trust your own taste, everything must be in proportion. Stir mayonnaise only for the part of salad you are going to eat. It will be kept better without it. Mix the salad and refrigerate for a while.

If you want your salad a little tender, mix a part of mayonnaise with an equal part of the milk cream.

SOURCES: http://waytorussia.net/WhatIsRussia/RussianFood/Appetizers.html https://www.youtube.com/watch?v=uBD1EZn8Qvg 48

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