"Tasty Europe" Cookery Book by Marisol Moreno

tasty europe acomeni usproject

Contents

INTRODUCTION .................................................................................................................. 1 NORWAY ........................................................................................................................... 2 Cauliflowersoup ................................................................................................................................................................ 2 Norwegian meatcakes .................................................................................................................................................... 3 Ricepudding with red sauce ......................................................................................................................................... 4

POLAND ............................................................................................................................. 5 Red borch soup ................................................................................................................................................................. 5 Polish dumplings .............................................................................................................................................................. 6 Polish hunter´s stew ........................................................................................................................................................ 7 Polish doughnuts .............................................................................................................................................................. 8

HOLLAND ........................................................................................................................... 9 Mustardsoup for four ...................................................................................................................................................... 9 Mashed raw endive ....................................................................................................................................................... 10 Crepes with apple, raisins, mixed nuts and cream ............................................................................................ 11 A fun dessert in the colour of our national flag ................................................................................................... 12

TURKEY ............................................................................................................................ 13 Yoghurt soup ................................................................................................................................................................... 13 Stuffed eggplant ............................................................................................................................................................. 14 Baked turkish rice pudding ....................................................................................................................................... 15

SPAIN ............................................................................................................................... 16 Spanish omelette ........................................................................................................................................................... 16 Gazpacho .......................................................................................................................................................................... 17 Almond cold soup .......................................................................................................................................................... 18 Fritura malaguena ........................................................................................................................................................ 19

Tasty Europe

We hereby proudly present the Tasty Europe cookbook. This cookbook is the result of the Comenius Project Tasty Europe in which five schools for the deaf from Spain, Norway, Turkey, Poland and Holland worked together. The intention of this project has been to develop knowledge of our cultures and especially of the ways of thinking and living of young deaf people in Europe. European cuisine has been our way to focus on different cultures and traditions Sharing our national and cultural food, cooking and eating together has been our way of sharing and communicating. It has proven to be a most wonderful way of getting to know each other with a special focus on the way deaf people in our countries live and learn. We have communicated in sign languages, through social media and in spoken English, we have worked together in kitchens throughout Europe, cooked, communicated, had some misunderstandings and a lot of laughs. All of the participants have had the opportunity to grow, to gain international experience, to develop a network for young deaf people throughout Europe. Then, at the end of the day, we all sat down and enjoyed food from the East to the West, and from the North to the South of Europe. We are delighted to share not only the recipes but also the shared joy of our international cooperation to you in this tasty cookbook of Tasty Europe.

! !

3 – 4 persons !

Ingredients:

• • • •

! !

2 pieces of cauliflower ! ! 4 cups of water 1 tsp. salt and pepper 4 cups of bouillon (vegetable bouillon is ! ! suggested.) 3 spoons of flour ½ liter whole milk ! ! Butter for the soup Some pieces of bread

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Can be omitted: ! • 1 – 2 cups of cream • Nicely roasted bacon

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Blomkålsuppe

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Cauliflower soup

! ! !

Start of by melting the butter in a pot, mix the flour and stir it together to avoid it to burn. Carefully pour ! ! ! ! the milk, in small amounts and stir it together. Now you can decide whether to use more water to make it thinner or, you could add some cream to make it ! ! ! thicker. If you’d like, use the vegetable bouillon to flavor the water. Cut the cauliflowers into suitable pieces, and add them in the soup. Let it boil for 5 – ! ! ! ! 8 minutes to make the cauliflower soft and tender. Add some salt and pepper at the end.

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! ! !

Norske kjøttkaker med ertestuing !

Meatcakes Serves 3-4 persons ! • 750 g minced !

• •

! ! ! !

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• • •

! ! !

! !

! ! !

meat 2 eggs 2 and ½ ! tablespoon of potato flour ½ grated onion ¼ grated ! nutmeg ½ cup of whole milk

! ! !

! ! Grandfather´s stewed greenpeas

Put the minced meat in a bowl, and add the two eggs. Add the potato flour to make ! more compact. If it´s ! needed, add some m ! ore potato flour and ! add the milk. the meat Add the grated onion (it isn´t needed, but it will contribute with a great taste). Add the spices listed in the end and mix the ingredients with either a mix master or any other kitchen mixer. ! ! ! ! Heat a frying pan with some butter and prepare for making the meatballs. A tip is to fill a glass of water and use a spoon to form the meatcakes with your hand. Gently heat the meatcakes until they are finished. Tip: If you have planned to make a brown gravy, pour some water in the frying pan ! ! ! ! to make a great bullion from the rests of the meatcakes. Optional: If you really want a great taste for the meatcakes, boil some beef bullion to pour in the frying pan while heating up the meatcakes

! !

! ! !

Norwegian meatcakes with stewed green peas

! !

First soak the peas in plenty of water for more than 12 hours. When the peas have had 12 hours of soaking, the peas have to be drained and then covered with cold water! and then bring them up ! ! to boiling. When the peas have reached the boiling point, turn them down to a simmer and then we´re going to cook the peas for about 2 hours until they´re nice and soft and all mushy. Then it´s up to you if! you will give them a little taste with sugar and ! ! maybe salt and pepper as well. If you want you can stir a little cream milk or milk, and now enjoy delicious Grandfather´s Stewed Greenpeas.

! !

• 3 dl whipped cream ! •! 1 tablespoon sugar • 1 teaspoon vanilla extract • 4 cups cold rice pudding !

Whip! the cream, sugar and ! vanilla until fluffy cream. Mix in cold rice pudding.

Procedure:

Red! berry sauce: !

! ! !

1 cup water 1 cup sugar 500 grams or a little over 2 cups fresh/frozen raspberries (or or any berries ! strawberries, or cherries ! ! you prefer) !

! !

Procedure:

! ! !

! !

! ! !

Ingredients:

! ! !

! !

Riskrem med rød saus

! !

Ricepudding with red sauce

! ! !

In a medium pot, heat up! the sugar and water and bring to a boil. ! ! ! Whisk until all the sugar has dissolved. Pour the sugar water mixture in a blender or food processor and add the berries. !

! Red borsch soup

Barszcz Ingredients: ! ! Beet sour (kwas): • 1,5 kg peeled, rinsed and sliced beets • Boiled water cooled to lukewarm water •! 1 slice rye bread! with crust

Beet Soup: • 0,5 kg peeled, ! rinsed and ! sliced beets, • peeled, rinsed and sliced soup vegetables (carrot, parsnip, celery root, leek), • 2 teaspoons butter, ! • ! 1 garlic clove mashed with a little salt, • 2 cups beet sour, • 1/4 cup strained liquid from soaking a dried mushroom Add salt, pepper and sugar to taste ! !

PREPARATION: • To make the beet sour (kwas): Place 1,5 kg prepared beets in a ceramic bowl. Cover with pre-boiled, lukewarm water. Add the rye bread slice, pushing it under! the water. Cover the bowl with cheesecloth and let stand! at! ! ! ! room temperature for three days. Then strain through cheesecloth, pour into a glass jar and store in the fridge. • To make the beet soup: Place prepared vegetables in a large stockpot. Add 6 cups cold water and 1 teaspoon butter. Bring to a boil, reduce heat and simmer until vegetables are tender. Strain, pressing on vegetables. • Return the strained liquid to the pot and add garlic, beet sour, mushroom ! soaking liquid, salt and! pepper, and sugar! to taste. Bring to a! boil, reduce heat and simmer 30 minutes. Before serving, stir in remaining 1 teaspoon butter.

! !

! Polish dumplings

Pierogi Ingredients dough: ! • 40 dkg wheat flour • 100-130 cm3 water

Ingredients filling: • 1 kg beef without bone •! 9 dkg onions ! • 3dkg fat • 1 egg • 10 dkg stale roll • 4 dkg lard • salt and ground pepper !

Preparation: !

Filling: • • • • •

! ! ! Soak stale roll in water, peel and chop the onions into small pieces. Fry chopped onions on the fat in the frying pan till golden In the pot heat the fat and cook the meat under cover till tender Mince in the meat mincer: cooked meat, draind roll and fried onions Add egg to the mixture. Season with salt and pepper. Mix all together !

Dough:

! !

• Sieve the flour on the board, keep some to sprinkle the board afterwards • Make a well in the centre and make the doug with a knife • Knead it by hands till it is smooth and roll into 2 mm thickness ! ! ! ! • Cut circles !with a glass. • Spoon a portion of the filling into the middle of each circle • Fold dough in half and pinch edges together to make pierogi • Ready pierogi put on the trays sprinkled with flour, cover them with cotton cloth. • Cook them in boiling salty water. Drop several at a time. • While cooking stir them carefully with a wooden spoon. • Cook pierogi for several minutes. Remove cooked pierogi with a slotted spoon. ! ! ! ! Serve cooked pierogi poured with melted lard (pieces of bacon)

! Polish hunter´s stew !

Bigos Ingredients: • ½ kg sauerkraut ! • ½ kg fresh chopped cabbage • 2 dkg pitted prunes • 2 dkg dried Polish mushrooms ! ! • 70 dkg various kinds of boneless baked meat (game, poultry, beer, pork, duck) ! • 30 dkg various kinds of charcuterie (pork, sausages, bacon) • 1 onion • 1 glass broth ! ! • 1 glass dry red wine • 1 bay leaf • salt and black pepper to taste

Preparation: ! ! • Place prunes and dried mushrooms in a medium bowl. Pour over boiling water and wait for 30 minutes until mushrooms have softened. You may chop the mushrooms ! ! ! and prunes. Set aside !with soaking liquid • In a large pit saute onion and fresh cabbage in oil. Add sauerkraut, meats, wine, bay leaf, broth, mushrooms, prunes and their soaking liquid. ! ! ! ! • Mix well and bring to a boil. Lower heat to low and simmer covered for 1 ½ hours, stirring occasionally. !

! Polish doughnuts

Paczki Ingredients: • 1 1/2 cups warm milk ! • 2 packages active dry yeast (proof yeast before) • 1/2 cup sugar, • 4 ounces (1 stick) butter, ! ! • 1 large egg • 3 large egg yolks, • 1 tablespoon brandy or rum • 1 teaspoon salt, ! • 4 1/2 to 5 cups flour • 1 gallon oil for deep frying

Preparation: ! ! ! ! • Add yeast to warm milk, stir to! dissolve and set aside. In a large bowl cream together sugar and butter until fluffy. Beat in eggs, brandy and salt • Add 4 ½ cups of flour alternately with the milk-yeast mixture and beat until smooth. • Place dough in a greased bowl. Cover and let rise until doubled in bulk (1 to 2 ½ ! hours) Punch down ! and let rise again. ! ! • Turn dough out on to a lightly floured surface. Pat or roll to thickness. Cut rounds with biscuit cutter. Cover and let rounds rise until double in bulk, 30 minutes or longer. • Heat oil to 350 degrees and place paczki in the oil a few at a time, fry 2 to 3 minutes or until golden brown. Flip them over and fry another 1 to 2 ! ! ! ! ! ! minutes. • Drain paczki on paper towels and roll in granulated sugar while still warm. !

! !

! Note: You !can poke a hole in !the side of the paczki and, using a pastry bag, squeeze in some jam. Then dust filled paczki with granulated sugar.

! !

You need: • 50 grams of butter ! • 60 grams! !of flour • 1 liter of stock (made from cubes) • 2 tablespoons of ! ! ! ! mustard

! !

And if you like: ! !

! !

• 1/8 litre of cream • Chopped up leek, about four ! ! ! ! tablespoons ! !

! !

Prepare: ! ! ! ! ! ! ! ! Melt the butter in a deep pan, do not let it turn brown Pour in flour, stir with a spoon or wisk until it gets thick at sticks to your spoon or wisk. ! ! ! ! ! keep stirring !until ! ! Now slowly pour! some stock on and it gets smooth and even, then pour in the next bit until you have an nice, creamy soup. Now add your mustard, stir well, put in leek and leave to boil for ! ! ! ! ! ! ! ! five to ten minutes.

! !

Just before serving you can add the cream, but do not boil afterwards as cream might turn sour. If you like, you can also add ! ! ! ! ! ! ! ! little cubes of ham or bacon

! !

Mustardsoup for Four

We prepare it for four! !persons ! !

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Mosterdsoep

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! ! 9

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Mashed Raw Endive Stampot Rauwe Andijvie !!!!!!! !

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We prepare it for four persons

You need: • 1500 gr of! peeled ! ! ! ! ! potatoes • 500 gr. endive, washed well • 1! tasty apple peeled! and!!!!!! !!!!!!! !!!!!!! ! sliced • 250 gr of bacon/ham/feta cheese/chorizo* ! ! ! ! ! ! • I cup of sour cream • 1 cucumber sliced • 1 cube of stock • Salt and pepper

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Now you can start: Cut the potatoes in pieces (about four pieces per potato) Boil in water with stock for app. 25 minutes ! ! ! ! ! ! Fry the bacon Wash endive, and chop up your apple

! !

Your potatoes are done when you can easily put a fork into them. Put them in a ! !!!!!!! ! !!!!!! ! !!!!! ! !!!!!! ! sieve and let them drip. Then put them back in your big pan, add sour cream and mash it! Then put the endive and the apple in and mix in by hand, quite hard work. Put in the bacon and add salt and pepper to taste. ! !

! !

Now put on four plates, decorate with slices of cucumber.

*The bacon is optional, chorizo, feta cheese also work very well. !!!!!!! !

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A glass of water, dry white or red wine go well with this meal

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1. • • • •! ! • 2.

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Pannenkoek met appel en noten ! ! ! ! ! !

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125 grams of flour Pinch of salt 2 eggs 3 dl of milk ! ! 1 tablespoon of melted butter

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! raisins • 100 grams! of (soak them in water) • 2 apples peeled and in cubes ! ! ! ! • 150 grams of chopped nuts, whatever you like. Walnuts, ! hazelnuts,! almonds, everything goes • Pinch of cinnamon

! !

Put all the ingredients from 2 together in an oven dish, put that in preheated ! ! ! ! ! ! ! ! oven (about 200 degrees) and leave it there for twenty minutes..

Then back to 1. Mix flour, eggs, milk, salt and melted butter. Now take out a frying pan. Melt ! ! ! ! ! ! ! ! ! ! some butter or oil and pour in a small amount of your batter. Crepes have to be very thin. Wait until crepe detaches itself from pan, then flip over. Leave crepes in a heated plate while you finish baking them.

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We prepare it for four again You need:

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Crepes with apple, raisins, mixed nuts and whipped cream

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Now put one crepe on a plate, put some of your ovenmix (apple, raisins, etc) on ut. Fold the Crepe.

If you want to, put a generous spoonful of whipped cream on top.

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! ! 11

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! !For

! !

! ! Vrolijk vlaggentoetje

as many as ! ! you like

You get; • Strawberries ! ! ! • ! Blueberries • Thick and creamy yoghurt of ! ! • One tablespoon ! ! caster sugar

! !

Now you need some tall glasses. Start with your strawberries, chop them up and fill the bottom of the glass with a nice layer ! ! of strawberries. ! ! ! ! ! ! ! Now scoop a generous amount of the thick yoghurt in top of the strawberries. If you have a sweet tooth, you can mix the yoghurt with one tablespoon of caster sugar. The blueberries ! ! ! ! ! ! ! goes on top of the yoghurt. ! ! And yes, you have prepeared our flag in a healthy and happy dessert! ! ! ! ! ! ! ! !

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A fun desert in the colours of our national flag

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Serves: 4 - 6 ! ! Preparation time: 10 minutes Cooking time: 15 minutes Ingredients: 5 cups of water 2 cups of yoghurt ! ! 2 tbsp flour 1 egg 1 clove of garlic 3 tbsp rice Salt, pepper ! 1 tbsp of dried mint

! !

! Yoghurt Soup

!!!!!

Yayla Çorbası

!!!!! !

To garnish: One pinch of red pepper and chopped fresh mint

How to prepare: Put water in a saucepan. Wash the rice and add it to the pot. Chop one clove of garlic into two and add to the saucepan. Cover the pan with its lid and let it boil until the rice is tender. Put the yoghurt in a mixing bowl, add flour and egg. Whisk with an !egg beater or a ! ! ! ! fork until it becomes smooth. Continue cooking the rice over a low heat, take one scoop from the boiling water and whisk it into the yoghurt mix. Repeat this one more time. While adding the yoghurt mix to the pan, stir it at the same time. Add salt, black pepper and dried mint. Boil it for a !few more minutes.! ! ! ! ! After you pour the soup into bowls, add a red pepper and chopped fresh mint. Serve it hot. This is a traditional Turkish soup that is cooked throughout the country. ENJOY!

! ! ! ! Notes: “This a soup which is made in all regions of Turkey. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into ! as soon as possible. ! ! ! yogurt Plateaus were cool and consequently the best yogurt ! ! could be found in these high plateaus. Hence the name of this yogurt based soup”

! !

Ingredients:

! ! 6 small eggplants, peeled in stripes lengthwise 1/2 kg lamb mince 2 onions, cubed 1/2 bunch parsley, finely chopped ! 2 medium tomatoes, petite! diced 1 tomato, sliced in half moons (for the top) green banana peppers, as many as eggplants 2 tbs tomato ! paste ! ground pepper salt 2 tbs olive oil frying oil 1 cup hot water ! !

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Steps: 1. Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot. 2. Once they’re fried, first soak the excessive oil by resting them on a paper towel, and then ! ! ! ! place eggplants on an oven dish. 3. In a deep frying pan, heat olive oil. Add onions and stir for 3-4 minutes. 4. Add the mince. Cook until the mince soaks all the juice it lets out. 5. Add diced tomatoes and 1 tbs tomato paste. Stir until cooked. Turn it off. 6. Add chopped parsley, salt, and pepper. Mix well. 7. With the help of two spoons, slit eggplants into two. But leave the tops and bottoms ! ! ! ! ! ! attached. 8. Stuff eggplants with mince mixture. 9. Place a slice of half moon shaped tomato and a green pepper on top of each split belly eggplant. 10. Mix rest of the tomato paste with 1 cup of hot water and pour on top and bake them in ! ! preheated! oven at 200 degrees until green peppers are! nicely baked. Enjoy!

! !

! Stuffed Eggplant

Karnıyarık

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Notes: “Karnıyarık literally translates as “split belly”. It is widely made and dearly loved almost in! every part of Turkey. ! It is absolutely fantastic ! eggplant dish. There ! are a couple things ! to be careful about when you’re cooking with eggplants. Buy eggplants right before you cook and pick the firmer ones; eggplants tend to get soft in the refrigerator. And for this dish, do not use huge eggplants. Try to find cute little ones”.

! !

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Serves: 6 !

Preparation Time: 10 minutes Cooking Time: 15 minutes

Ingredients: !

5 tbsp of rice 2 cups of milk 2 cups of !granulated sugar! 2 tbsp of rice flour 1 packet of vanilla extract Garniture: cinnamon !

How to prepare: Wash the rice and rinse it under running water. Put the rice in a pot, cover it with water and heat until tender. Add milk and flour to the rice. Add granulated sugar and stir occasionally. ! flour with a little ! bit of water and add ! to the pudding. ! Mix the rice Add vanilla extract and let it boil for a few more minutes. Pour the pudding into ceramic bowls and broil in an oven until the top is brown. Sprinkle cinnamon over the pudding and serve cold. ENJOY!

Notes: “Sütlaç cuisine and today you can ! is a light dessert ! originated in Ottoman ! ! find it at every Turkish pastry shop. The rumor goes that it was flavored with rose water in palace kitchens. If you want to try the original taste, add 2-3 tsp rose water to milk. Adults and kids alike love baked rice pudding, a healthy dessert choice after a big meal. It's best when made with fresh several hours! before serving.” ! ! whole milk and chilled ! ! !

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Firinda Sütlaç

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! ! ! Baked Turkish! Rice Pudding

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Chop the onion finely. ! Chop the potatoes in! small squares. ! Poach the potatoes in olive oil. When they are half cooked, we add the onion and let !it cook completely.! The ! mixure must be soft, but not golden or dark. Putt the potatoes in a strainer to get rid of oil excess. ! beat the eggs and ! add the ! We potatoes and onion. Blend it.

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Tortilla de patata

Ingredients ! ! • 3 medium potatoes • 1 small onion • 4 eggs ! • Salt to taste • ½ a litre olive oil

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Spanish omelette ! !

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Heat the frying pan with a little amount of olive oil. Add the mixture until the eggs set. Turn the omelette upside ! ! ! down! until the omelette is cooked and with a golden color.

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Cold tomato soup !

Gazpacho

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Ingredients: • • • • • •

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4 medium tomatoes ! 1 green pepper 1 garlic 1! litre of water ! 3 spoonful olive oil Salt to taste !

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Note: the amounts of ingredients ! You can alter ! ! ! according to taste. It could be less wáter to get a thicker gazpacho or add !more garlic !if you like ! ! ! ! it.

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! the blender ! all the ingredients ! Put in until! completely mixed and smooth. ! ! Serve cold. You can add! ice cubes. !

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Ingredients: • 200 g! Almonds • 1 slice of bread • 1,5 l cold wáter ! • 2! spoonful vinegar • 200 cl! olive oil • 2 garlic glove • Grapes to taste

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Almond cold soup

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Ajoblanco

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! Serve! cold with! peeled grapes.

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! ! Soak !the bread ! Put in the blender all the ingredients until ! ! it !is completely mixed! and smooth.

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18 !

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! Pescadilla Ingredients: ! Salt Flour Frying oil Small hake ! Procedure: Clean the small hake Add salt Coat ! with flour Fry

Calamar ! Ingredients: Squid Salt Oil !

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Prosedure: Clean the squid Add! salt Grill the sardine

! Sardinas Ingredients: Sardine Salt ! Oil

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Prosedure: Clean !the sardines Add salt Grill the sardine

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Salmonetes Ingredients: Red mullet Salt ! Oil

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Pulpo Ingredients: Octopus Salt ! Oil

Prosedure: Clean the octopus ! Chop the octopus Add salt Grill the octopus

19 !

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Prosedure: Clean the red mullet Add salt ! ! ! Grill the sardine

Boquerones Ingredients: Salt ! Flour Frying oil Anchovy ! Procedure: Clean anchovy Add salt ! Coat with flour Fry

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Fritura Malagueña

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Last but not least, all participating schools want to express their sincere thanks to their National Agencies in making this project possible. You have given us the means and the money to experience Tasty Europe, to get together, to learn and develop, to share and to grow and that is priceless. NORWAY From Norway, the participating school was Hetland Videregående Skole in Stavanger Students: Anne Sofie (Fie), Daniel, Ørjan, Elisabeth, John Eric and Matheus Colleagues: Ellen, Anlaug, Anne-‐Marit and Anne-‐Lise POLAND From Poland the participating school was Instytut Gluchoniemych Students: Adam, Anita, Artur, Daniel, Ilona, Karol, Kuba, Marek, Mateusz, Michal, Michalina, Ola, Paulina, Pawel, Sylwia, Wiola Colleagues: Bartek, Ewa, Joanna, Karolina, Tomek, Zofia HOLLAND From Holland, the participating school was the Guyot School for VSO in Haren Students: Sharon, Kim, Damla, Shona, Leanne, Jantine, Natascha, Wesley, Roy, Hilène, Eva, Hessel, Lisa, Marissa Colleagues: Lammie, Willemien, Hinke, Marije, Hans, Eric and Wendy. TURKEY From Turkey, the participating school was Tülay Aktaş Işitme Engelliler Ortaokulu Students: Gülseren, Gülsenur, Tugce, Elif, Birgül, Suna, Özay, Erkut Colleagues: Metin, Sakin, Secil, Gökben, Ensar SPAIN From Spain, the participating school was Instituto de Ensenanza Secundaria la Rosaleda Students: José Enrique, Bárbara, Isabel, Claudia, Lina, Manuel Colleagues: Julián, Paco, Carmen, Isabel, Sheila, Marisol.