EUROPE’S SWEET TOOTH
SUMMER AZERBAIJAN
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ITALY
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The recipes
SUMMER RECIPES (N° 2)
from Europe Sweet Tooth’s twinspace
• • • • • •
Blushing Virgin ( Germany) Lemon cake (Germany) Schlemmer Dessert (Germany) Galatopita (Greece) Melitzanaki (Greece) Fruit summer cake( Lithuania)
blushing virgin a typical German dessert
ingredients 100 g frozen raspberries 1 package vanilla sugar 80g cream 150g yogurt 1tsp sugar
ild durch Klicken auf Symbol hinzuf端gen Step 1 Defrost the frozen raspberries.
ild durch Klicken auf Symbol hinzuf端gen Step 2 Sprinkle half of the vanilla sugar over the berries
ild durch Klicken auf Symbol hinzuf端gen Step 3 Whip the cream with the rest of the vanilla sugar.
ild durch Klicken auf Symbol hinzuf端gen Step 4 Mix the yogurt with the sugar.
ild durch Klicken auf Symbol hinzuf端gen Step 5 Stir the vanilla cream into the yogurt.
ild durch Klicken auf Symbol hinzuf端gen Step 6 Fill the yogurt cream in a bowl.
ild durch Klicken auf Symbol hinzuf端gen Step 7 Press the raspberries trough a siev.
ild durch Klicken auf Symbol hinzuf端gen Step 8 Pour the raspberry puree over the yogurt cream.
ild durch Klicken auf Symbol hinzuf端gen Step 9 Garnish the dessert with fresh raspberries and mint leaves.
ild durch Klicken auf Symbol hinzuf端gen Enjoy!!!
Zitronencreme GERMANY
Rezept
Zitronencreme
put 5 spoons hot water in a cup
add 1 sachet gelatine
stir it and let it swell
in the meantime rinse and dry the lemons
grate the peel off 1 lemon
slice the lemons
and
squeeze the juice of the lemons
separate egg whites and egg yolks give each in an extra bowl
beat egg yolks until fluffy ater w t o oon h p s 1 add
add the sugar, vanilla sugar, lemon juice and milk and mix it well.
whisk the grated peel of the lemon and gelatine
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Guten Appetit! Bon Appetit!
Schlemmer Dessert
GERMANY
ingredients:300ml milk 1 lemon 70g dessert powder
pour 300ml milk in a bowl
pour 70g powder in the bowl
The milk and the powder mix with the whisk
Slice the lemon
pour the mass to a glass and place the lemon on the glass
GALATOPITA ( MILK PIE)
GREECE
Galatopita is one of our favourite desserts in the northern Peloponnese, especially in the summer. It’s very easy to make. We hope you’ll enjoy it as much as we do!
Ingredients • 2 lt milk ( goat milk would be perfect) • 4 eggs • 170 gr fine semolina • orange zest • 300 gr sugar • 2 tablespoons butter • 2 vanilla tubes
In a large saucepan heat the milk. Lower the heat. Add half the sugar, the orange zest, the vanilla and the semolina. Stir with a wooden spoon until the mixture thickens. Add two spoonfuls of butter.
Remove from the heat and allow it to cool slightly. Remove the orange zest. Beat the eggs with the rest of the sugar and incorporate them in the mixture stirring well.
Pour the custard into a greased pan and bake in preheated oven at 180째C for about 50 minutes until the top has browned.
Καλή όρεξη!(Greece) Good appetite!(UK) Bon appétit(France) Buon appetito(Italy) Guten appetit(Germany)
MELITZANAKI GREECE
Melitzanaki (baby eggplant) is a traditional Greek spoon sweet. Spoon sweets are made from sugar, fruit or vegetables. They are healthy as they contain nothing artificial, such as colours or preservatives and it is the Greek way of preserving fruit and vegetables all the year round. They are often offered to guests alongside water and Greek coffee as a symbol of hospitality or used as a topping for ice-cream or yoghurt. Popular spoon sweets include sour cherry, grape , bergamot, fig, quince, tangerine, lemon and even green walnut, tomato, rose petal or eggplant!
INGREDIENTS
30 baby eggplants (each about 2 inches long)
2 spoonfuls fresh lemon juice
About 50 whole blanched almonds
1 kg sugar
3 cinnamon sticks
6 cloves (whole)
4 cups water
First, cut and discard the stems of the eggplants and make a small lengthwise slit in each one.
Place the eggplants in a large bowl with enough cold water to cover! Set a plate over the eggplants so as not to float. Change the water every three hours to remove bitterness.
The next day bring a large pot of water to a boil over high heat. Drain the eggplants and drop them into the boiling water. Boil for about 10-15 minutes ‌.
Drain and plunge the melitzanakia into cold water for about an hour .
Drain again and insert an almond into the slit in each eggplant!
Now mix the sugar and 4 cups of water in a pot and bring to a boil over high heat.
Add the eggplants, the cinnamon, the cloves and some blanched almonds and boil for about 5 minutes.
Remove from the heat. Cover the pot and set it aside at room temperature overnight.
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The next day, remove the eggplants from the saucepan and bring the syrup to a boil over high heat. Boil until soft threads form and the syrup is thick enough to coat a spoon. Then, add the eggplants again and boil for about 3 minutes. Last but not least, add the lemon juice.
Remove from heat and set aside to cool. Transfer to storage jars. You can keep the melitzanaki in the refrigerator for a year.
Fruit summer cake LITHUANIA
INGREDIENTS: • Ready sponge-cake • Sour cream-500 g • Sugar- 7 tablespoons • Skin of one lemon • Fruits for decoration
INGREDIENTS:
Pour sour cream into the bowl
Add 7 tablespoons of sugar
Take one lemon and using grater chop the lemon’s skin
Stir sour cream with sugar
Add chop skin of lemon to the bowl with sour cream and sugar
Prepare fruit for decoration
Prepare fruit for decoration
Treacle ready sponge-cakes with cream and decorate with fruit