Simple recipes for traditional food

THE EUROPEAN KITCHEN

Simple recipes for

savoury food

CHAPTER 1

Recipes and Tips

1

When time comes to plan your next menu, choose among our collection of appetizers recipes to find inspiration and impress your guest from their very first bite.

SE C TI O N 1

Starters 2

SALADE NIÇOISE QUANTITY : 4 PERSONS PREPARATION : 20MIN COST OF THE RECIPE : 10,3EUROS LEVEL:EASY """""""""""""""""""" """"""""""""" INGREDIENTS: "• "2 EGGS • 4 TOMATOES •"1 LETTUCE "• "1 GREEN PEPPER "• "1 SMALL CAN GREEN BEANS "• "1 CAN DRAINED TUNA 200G "• "1 ANCHOVY BOX "• "S OME BLACK OLIVES "• "C HIVES

1)

Boil the eggs for 10 minutes and then soak them in cold water and then cut them into 2 parts.

2)

Wash the lettuce and wipes, arrange the leaves Sprinkle bottom of dish.

3)

Beans on top. Cut the pepper into rings and three tomatoes into quarters.

4)

Crumble the tuna and put it in a pile in the middle of lettuce.

5)

Drain the oil from anchovies and arrange them over.

6)

Decorate with olives, finish with last tomato cut into slices and chopped chives.

7)

8)

Season the salad by mixing in a small container of olive oil (4tbsp), vinegar (4tbsp), mustard (1tsp), pepper and salt.

Serve immediately!

Enjoy your meal!

LASAGNE ALLA BOLOGNESE The “lasagne alla bolognese” are a typical Italian dish, and like the name suggests, they come from the city of Bologna.

Nowadays lasagne are so well known, that are one of the symbols of the Italian cuisine all over the world.

The main ingredients for the lasagne: first of all the meat, which must be possibly an half of beef, and the other half of pork. Then the tomatoes flesh and obviously the lasagne.

The following ingredients are intended for 8 people

Ingredients -

500g of lasagne 200g of grated ParmigianoReggiano 1kg of béshamel sauce

FOR THE RAGÙ SAUCE -

1 carrot A sprinkling of pepper 1 onion 4 spoonfuls of olive oil 1 glass of milk 1 glass of red wine Salt as much as will suffice 250g of minced beef meat 250g of minced pork leg 250g of meat stock 250ml of puréed tomatoes (or 30g of triple concentrate) 1 rib of celery

in a casserole heat the olive oil over a medium heat and gently fry the onion for about 10 minutes; add the minced beef and pork this to the pan to join the onion and continue cooking the whole lot for about 5 minutes.

When the beef is browned, add the red wine, salt and pepper and continue cooking for about 10 minutes, then add the tomatoes, leave it to cook for 2 hours.

-----Now spread the ragù over the base of the prepared dish. Cover this with parmesan cheese and bechamel, then arrange a single layer of the lasagne over the top, repeat this process, finishing with a final layer of pasta.

Then cover the whole lot with the grated Parmigiano Reggiano cheese – and the lasagne is ready for the oven.

Bake the lasagne into a pre-heated oven at 180°C for 45-50 minutes.

- 500 g feuilles de lasagne fraîche; (vous pouvez les acheter au supermarché.

-bechamel;

ingrédients: 850 ml de lait; 75 g de beurre; 50 g de farine; muscade râpé; sel et poivre.

- Placer le lait, le beurre et la farine dans une casserole, placez-le sur feu doux en fouettant continuellement jusqu'à ce - qu'elle épaississe, ajouter la muscade râpé, sel et poivre.

-----sauce bolognaise; ingrédients: - 2 cuillères à soupe d'huile d'olive;

- 1 oignon haché; - 250 g de viande hachée; -250 G porc haché; -400 G de tomates hachées; -75 Ml de vin rouge; - Sel, poivre. dans une casserole, chauffer l'huile d'olive à feu moyen et y faire revenir l'oignon pendant environ 10 minutes; Ajouter le boeuf et le porc haché dans la casserole à se joindre à l'oignon et poursuivre la cuisson le tout pendant environ 5 minutes.

Lorsque le boeuf est dorée, ajouter le vin rouge, sel et poivre et poursuivre la cuisson pendant environ 10 minutes, puis ajouter les tomates, laisser cuire pendant 2 heures.

------fromage -parmesan; -----Maintenant répandre la sauce bolognaise sur la base du plat préparé. Couvrir ce avec du parmesan et béchamel, puis organiser une seule couche de lasagne sur le dessus, répéter ce processus, terminant par une couche finale de lasagne

Finding an original but savoury main course can be a challenge .

Here are some ideas inspired by traditional Italian , French and Spanish cuisine to help you serve a course that will satisfy both your palate and your creative flair

SE C TI O N 2

Mains 7

French tartiflette

https://www.dropbox.com/s/h7ybfd9lz7kk5o9/fr ench%20tartiflette.wmv?dl=0Â

Chicken Curry Ingredients: ! ! ! !

➢! 4 Chicken breasts ➢! 2 large yellow onions ➢! 1 jar of crème fraiche ➢! Curry, cumin, hot pepper, salt and pepper

Recipe *Put a big frying pan on heat. *Cut the onions in small pieces and cook them on rather strong fire. Move and while moving add curry and cumin. *Cut chicken breasts in pieces, put it in the pan and keep moving. Add some more spices, hot pepper, salt, pepper and if necessary curry and cumin again. *Lower the heat and add two soup spoons of cream *After 5 minutes of cooking, put again 2 soup spoons of cream and, if desired, spices.

It’s done, eat it with white rice, it’s delicious !

-

Risotto alla Milanese -

1/2 liter of chicken stock

-400g of rice -1/2 white onion - salt -a glass of white wine -2 envelopes of saffron -extra virgin olive oil -parmiggiano cheese

- in a casserole heat the olive oil, add the saffron and allow 1 minute for the heat to draw out the flavour.

Then add the chopped onion and cook, over a low heat, uncovered for about 10 minutes until softened.

When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a teaspoon of salt.

Increase the heat a little, stir gently until the liquid has been absorbed.

Now put in a ladleful of the stock, give it a stir, and again let it simmer until the stock has nearly all been absorbed, continue adding the stock until the rice is cooked, then add parmesan cheese.

Risotto alla Milanese - 1/2 litre de bouillon de volaille -400g de riz -1/2 Oignon blanc - sel -a verre de vin blanc -2 enveloppes de safran -extra huile d'olive vierge - fromage Parmigiano

Dans une casserole, chauffer l'huile d'olive, ajouter le safran et laisser 1 minute pour la chaleur de dégager la saveur.

Puis ajouter l'oignon haché et faire cuire, à feu doux, à découvert pendant environ 10 minutes jusqu'à ce qu'ils ramollissent.

Lorsque l'oignon a adouci émoi dans le riz et laisser cuire pendant une minute ou deux avant d'ajouter le vin et une cuillère à café de sel.

Augmenter le feu un peu, remuer doucement jusqu'à ce que le liquide soit absorbé.

Maintenant, mettez dans une louche du stock, donnez-lui un émoi, et encore laisser mijoter jusqu'à ce que le stock a presque tous été absorbé, continuer à ajouter du bouillon jusqu'à ce que le riz est cuit, puis ajouter le fromage parmesan.

SE C TI O N 3

Our World Recipe Book 13

BRETZEL/RICARD (Pre-dinner)

French recipe

by Lucie

Ingredients for the Ricard : 2 % anis essence 50 at 500 mg natural licorice flavor Provence herbs Water Beet’s alcohol

Ingredients for the Bretzels: 300g fluor 5 g salt 10 cl milk 1 l water + 25 g bicarbonate of soda 10 g baker yeast 50 g butter

PREPARATION: •

Preparation of Home-made Ricard: Composed of aromatic base of star anise, licorice and herbs In a large tank, the base is mixed with the beet alcohol Maceration time: 24 to 48 hours

•

For the preparation of the bretzel dough: Dilute the salt 10 cl of water or warm milk and the yeast Then add 2 tablespoons of flour, Covered it with a cloth and let it rise in a warm place In an oven dish, put the rest of fluor and butter Knead the dough, after that put the yeast preparation Let it rest during 2 hours with a damp cloth Take the little ball and form into rolls 40 cm long Let in the refrigerator until it strengthen, around 20 minutes In a big container, make the water boil with the bicarbonate of soda, after that let it become tepid Put the bretzels in this bath, pull it out when it float and put it in a grease slab Scatter it with coarse salt and put it in the oven in full load only during 10 minutes

TUNA BRICKS (Starter)

Al!"an Recipe

by Silya

Ingredients For this recipe you only need three tuna in brine, laughing cow cheese portions and sheet of brick pastry

PREPARATION: Take a spoon of tuna and dropping it in the brick pastry sheet After that take a portion of cheese and put in on top of tuna Then you can fold your brick Take a frying pan with oil in it and cooked it during 5 minutes in each side on a low heat The bricks must have taking a golden color Drain excess of oil in kitchen towel You can serve it, in preference when it’s still hot

PREPARATION: Take a spoon of tuna and dropping it in the brick pastry sheet After that take a portion of cheese and put in on top of tuna Then you can fold your brick Take a frying pan with oil in it and cooked it during 5 minutes in each side on a low heat The bricks must have taking a golden color Drain excess of oil in kitchen towel You can serve it, in preference when it’s still hot

Folding technique

CHICKEN WITH OLIVES (Dish n째1)

Al!"an recipe

by Lina

Ingredients

1 chicken 2 onions Oil 1 little butter Pitted olives Salt and pepper 1 tablespoon cornstarch (or flour) 1 lemon Saffron A little chopped parsley

PREPARATION: Cut the chicken (once cleaned and flamed it) Coat the chicken with salt and peeper Fry the chopped onions in oil and butter heated Add chicken and cook,too, until your pieces are golden brown moisten with 3 glasses of water and cook add the saffron Reduce the sauce Meanwhile, blanch the olives for 10 minutes, repeat the operation if the olives are still bitter Dilute cornstarch or flour in the lemon juice and 2 tablespoons of sauce Pour this mixture over the cooked chicken add the olives Cook and simmer a few minutes until the sauce is smooth 2 minutes from the end finely and chopped parsley

KARPAKTA (Dessert) Pol!h recipe

by Paulina

Ingredients for the cake: 1 cup of water 1/2 cup of margarine 1 cup of flour 5 fresh eggs (At room temperature) 1 teaspoon baking powder Paper baking

Ingredients for the cream: 3 egg yolks 3 (of 4) crested tablespoons flour 3 (of 4) crested tablespoons potato flour 3 glasses of milk Vanilla sugar 3/4 cube margarine 1/2 cup of sugar (like somebody likes very sweet can add 3/4 cup)

PREPARATION: Dissolve the margarine, add water and boil. Reduce gas at a minimum, and vigorously stirring Put the flour. Turn off gas and friction for a while, to a thick paste. Put the przestudzenia . Sticks to the weight slowly cooled five eggs and baking powder. Mix a minute.

Readymade lay off the cake plate lined with paper baking, insert the pre-heated oven (220 degrees).

During the first 4 minutes turn termoobieg, then turn and cook a 16 to 20

POL ROTI (Coconut Flat Bread)

S!-Lankan recipe

by Axara

Ingredients 3 cups of flour 1 cup of shredded coconut (or 3/4 cups of desiccated coconut soaked in 1/4 cup of water) Salt for the taste 3 tablespoons of oil

PREPARATION: Mix all the ingredients in a bowl. Next add cold water little by little so that all the ingredients come together to form a dough. Take care not to get it too wet.

If the dough is too wet add a little bit of flour.

Knead the dough and break into balls of about 2" diameter.

Flatten on a floured board or plate using your palms. If more crispy crust is desired, roll using rolling pin.

Cook on a heated heavy bottom pan till golden brown on both sides under medium heat.

Made with love‌

by Lucie Jacquot, Lina Ihadjadene, Axara Miguel Paulina Galkin & Silya Ferrat

SET MENU BREAD WITH TOMATOE: For this dish we need: ‐Bread ‐Tomatoes ‐Oil ‐Salt ‐Cold meats First we cut the tomatoes and put on the bread now we put the oil and the salt.

After we put the cold meats.

PASTA WITH TOMATOE: For this recept we neeed: ‐Three tomatoes ‐Pasta ‐Oil ‐Salt ‐Water ‐Oregano Firts, we put water on ¾ of the pot. We turn on the fire and when the water are boiling we put the pasta on the pot. After twelve/fifteen minutes, we drain the pasta. When the pasta are repoising, we grate the three tomatoes for do the sauce. When the tomatoes are grated, we put oil on a paella and

CHOCOLATE CAKE: These are the ingredients that we need: ‐ A brioche ‐A cup of cream ‐1 Kg of strawberries ‐Chocolate ‐Some culins First, we put the chocolate in a pot to melt it. When the chocolate is boliling we cut the strawberries in half and when the chocolate is hot we stuck the culins on the brioche. When all culins are stuck we put the cream and the strawberries on the brioche.

https://vimeo.com/123430916

Egg lovers rejoyce ! Here are some ideas to cook your favourite ingredient

SE C TI O N 4

Eggs 35

Spanish omelette

ingredients : - Potatoes , 650 grams - Onions , two medium - Fresh eggs 7 - Virgin olive oil - Coarse salt preparation:

Start by peeling the potatoes and onions and split them , potatoes cut into small slices and chopped onions .

Heat a pan with enough acetie and put to fry the potatoes and onion cut into it. When the potatoes are fried well take them out and escurres oil .

Beat the eggs in a bowl with a pinch of salt , add the potatoes and fried onions and mix .

Heat a pan of appropriate size you want the omelette with a little oil on the bottom , check the potato mixture and let it curdle over medium heat.

Rocio,Thais,Christian and Alvaro https://vimeo.com/123417766

POTATO OMELETTE Ingredients -4 eggs -Salt -1/2 cup olive oil -1/2 pound potatoes, thinly sliced Directions 1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.

Yroe Valero, Mar Lòpez, Cristina Giralt, Núria Poch https://vimeo.com/123420978

Recipe of Spanish omelette Ingredients - 4 or 5 potatoes - 1/2 onion - 4 or 5 eggs - Salt - Extra-virgin olive oil Directions In a large heat, add the vegetable oil until the pan is filled halfway. Once the oil is hot, add the potato sliand onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes til the potatoes and onions are soft. Drain the oil and combine the potato mix with the eggs. Add the salt mix it well.

ces unand

Add the olive oil and heat over medium-high heat and add it in the mixture. Lower the heat to mediumand cook for 4 to 5 minutes, until the bottom of the omelette is very light brown. Using a plate, cover the frying pan and flip the omelette over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown. Then you only need to move it from the pan to a plate.

low

Recipe of bread with tomato Ingredients - 2 slices of bread - 1 tomato - Extra-virgin olive oil To prepare a really good bread with tomato you only need to spread the tomato onto the slices of bread and add a stream of oil, it’s a very easy meal to prepare.

https://vimeo.com/123449340

re-

Oriol Pérez, Sara Provost, Diana Bataller.

Catalan omelette with some bread

To prepare our dish we’ll need some bread, a tomato, oil, salt, potatoes. five eggs and ham.

First of all, we’ll start with the omelette: Peel, wash and then slice the potatoes into small slices. Put lots of oil into the frying pan and fry the potatoes when it’s hot. Meanwhile beat the eggs in a bowl and put salt.Once it’s done, put the fried potatoes in the bowl with the eggs and mix them well. Put this mixture in a pan with a little oil and cook it over low heat.

When it seems that the bottom of the omelette is already cooked,it’s the moment to flip it. Put a big plate over the pan and then turn it so the omelette remains on the plate.

Return the omelette in the frying pan and finish cooking it.

Now cut the bread into thick slices and spread oil and tomato on them. Cut as many pieces of omelette as how many slices of bread we have. Then put a slice of omelette and a slice of ham on each slice. Finally use some sticks to make sure they don’t move and for decoration, you have to retire them in order to eat the dish.

As a result we’ll have a plate full of slices of bread with tomato, omelette and ham.

OUR CATALAN DISH Oriol PĂŠrez Sara Provost Diana Bataller

STARTER Slices of bread with tomato, potato omelette and ham.

INGREDIENTS You will need: -Potatoes -Tomato -Five egs -Ham -Oil -Bread -Beater

STEP BY STEP

Cut the potatoes into small pieces 


Cut the bread into thick slices.

Break the eggs, put them in a bowl and beat them with the mixer.

Throw the potatoes in the frying pan and when they’re already done mix them with the eggs.

It’ll look like this

Now’s turn to cook that and when’s already cooked in one side you have to flip it carefully with a plate, we asked some help.

ALMOST DONE At this point you need to spread tomato and oil on the slices of bread.

LAST STEP Cut the omelette in small slices, just enough small to fill above the bread and then cover it with some ham.

ENJOY IT! Thanks for your attention!

Indulge in any of these all-time favorite delicious treats to end your meal on a high note!

We’ve compiled a collection of our best dessert recipes to help you turn an average meal into a memorable event.

SE C TI O N 5

Desserts 50

Macarons Ingre!ents : -6 egg whites

250gr almond powder 250g of icing sugar 80cl of water

150 g of cocoa powder 280 g of sugar a pinch

of salt

https://vimeo.com/122853505?utm_source=email&utm_medium=clip-transcode_completefinished-20120100&utm_campaign=7701&email_id=Y2xpcF90cmFuc2NvZGVkfGY3NTY1MmFlOWMxZTE3NGU5ZjQ5Z mQzZjMyNTZmMTczODM5fDM4NTc1NjU0fDE0MjY5NzMzODV8NzcwMQ%3D%3D

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Directions First we’re going to make the biscuits.

Put the icing sugar into a bowl by running it through a sieve.

Then mix the almond powder with it after having ground it. It’s important to grind the almond yourself just to make sure of getting rid of the remaining bigger bits and to make it as powdery as possible. Add the egg whites and the cocoa powder and mix well .

But be careful you should only add 80g of the white eggs and save the rest for later.

In another bowl, put the sugar and the water inside a saucepan and heat up to 118°C.

While the water and the sugar are heating up, take the rest of the egg white and a pinch of salt.

Whisk until soft peaks form . When the water and sugar have reached the right  temperature and the egg whites are frothy mix them together lightly.

The mixture should be glossy.

Preheat the oven to 160°C. Place a baking sheet on a surface so that the batter won’t stick but do not use any butter.

Then, put the mixture into a piping bag. Make sure to secure the top.

You don’t want the mixture to flow from the bottom.

Pipe small blobs on the baking sheet then put them into the oven for eight minutes.

After 8 minutes take the macarons out of the oven and let them cool down.They should be crispy on the outside and soft on the inside.

Now it’s time to make the ganache filling.

Put the chocolate and the butter into a bowl.

Bring the milk to boil then pour it in the bowl with the chocolate and mix it. Now all you have to do is to wait and let the filling cool and let it thicken.

When it’s done, fill the macarons with it and here you are! Some delicious macarons ready to eat!

Floating Islands To do this recipe, you are going to need:

• Four eggs • Almonds (40 grams) • Sugar cubes • Milk (six hundred milliliter) • Castor sugar • Strawberries (optional) • A container • One lemon • A vanilla pod • Custard • And the electric whisk.

https://www.youtube.com/watch?v=oH5u_GhEXnk&feature=youtu.be

Pancake Recipe

Ingredients for 15 pancakes : _ 3 eggs _ 300 g of flour _ 750 ml of milk _ 3 soup spoun of oil Mix all the ingredients except the oil.

And cook one by one in the pan where you have to rub the bottom with a paper while oiled.

Forest fruit cheesecake

ingredients: ●16 biscuits; ●100 grams of butter; ●800 grams of cream cheese; ●120 grams of sugar; ●50/60 grams of cream; ●3 sheets of gelatin; ●forest fruits to taste.

Put the biscuits in a food bag and crush to crumbs, and melt the butter in a saucepan.

Combine the mixture into a bowl. Place the biscuit mixture into a baking tin and apread out the mixture on the base.

Place the soft cheese and sugar in a bowl, then beat with an electric mixer.

Heat the cream and the gelatin in a saucepan, and when the gelatin has melted, add the cream to the cream cheese. Stir the mixture.

Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge.

Then place the forest fruits into the centre of the cheese mixture. Then leave to set in the fridge.

Enjoy your meal!

Stefania, Maura, Jessica, Sara

French Meringue

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Ingredients ● You will need :

And also: -1pinch of salt -An electric mixer

125g of icing sugar ●

●

125g of caster sugar 4 egg whites

Before you start ➢Take the eggs out of the refrigerator 15minutes before

starting the recipe

First step

➢ Separate the whites from

the yellows ➢Add a pinch of salt in the whites

oUse a bowl higher than wide

o Beat the egg whites until stiff

Add the caster sugar and keep beating

The mixture should be shiny, smooth and homogeneous

â?–Now add the icing sugar and keep beating, gently

Here is the result:

oShape your meringues

Put in the oven for 1h15 at 90째C (thermostat 3)

Final Result

Good tasting !

TiramisĂš

- 3 egg yolks; - 3 egg whites ; - savoiardi biscuits; - 50 g sugar; - coffee; -250 g mascarpone; -cocoa powder.

First put the egg yolks into a bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minute In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture.

In a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture.

Next, dip the biscuits savoiardi in the coffee – they will absorb the liquid very quickly.

Now simply layer the desserts by putting soaked savoiardi, followed by mascarpone mixture and a layer of chopped chocolate.

Repeat the whole process, finishing with a layer of chopped chocolate and a final dusting of cocoa powder.

Tiramisù

- 3 jaunes d'œufs; - 3 blancs d'œufs; - Biscuits Savoiardi; - 50 g de sucre - café -250 G de mascarpone - poudre cocoa .

D'abord mettre les jaunes d'œufs dans un bol avec le sucre et battre au fouet à main électrique à haute vitesse pendant environ 3 minutes.

Dans un grand bol, mélanger le mascarpone avec une cuillère en bois pour la ramollir, puis incorporer graduellement dans le mélange de jaune d'oeuf.

Dans un troisième bol fouetter les blancs d'œufs jusqu'à ce qu'ils forment des pics mous. Maintenant pliez légèrement ce dans le mélange de mascarpone.

Ensuite, tremper le savoiardi des biscuits dans le café - ils absorber le liquide très rapidement.

Maintenant, il suffit couche les desserts en mettant savoiardi trempée, suivi par mélange de mascarpone et une couche de chocolat haché.

Répétez l'ensemble du processus, de finition avec une couche de chocolat haché et un saupoudrage finale de la poudre de cacao.

RICE WITH MILK

Preparation:

1– Put the milk with the Lemmon skin and the cinammon branch in the casserole to boil it.

2- When it begins to boil put the rice and let it simmer for 15 minutes. Meanwhile stir to prevent the rice sticking.

3- Add the sugar and let it 15 minutes more. When it begins to be pasty we can remove it from the heat. Remove the cinnamon branch and the lemmon skin. Put it in little bowl and put it in the fridge.

4- Enjoy your dish!

https://vimeo.com/123553243

Chocolates cakes

Ingredients: _180g of chocolate _160g of butter _6 eggs _150g of sugar _95g of flour

Recipe: 1)Melt le butter and the chocolate in the microwave for 3 minutes.

2)After that mix the sugar and the eggs un a bowl.

3)Add the chocolate and the butter to the mix and mix again until having a homogeneous mixture.

4)Add the flour and mix again ... now you can put the mixture in cases for put it in the oven for 7 minutes approximately.

Ps: eat thoses cakes when they are always hot with cold custard !

https://www.dropbox.com/lightbox/home/Cooking

Rainbow cake Ingredients

You'll need 3 x these ingredients for six sponges • • • • • • • •

125g butter, softened, plus a little extra for greasing 225g plain flour 150g golden caster sugar 3 medium eggs (very important to use the correct size) 1 tsp baking powder pinch of salt 1 tsp vanilla extract edible food colouring - red, orange, yellow, green, blue and purple, plus optional pink (see below)

For the icing • • •

1 tsp vanilla extract 3 x 250g tubs cream cheese or mascarpone 350g icing sugar

Method 1.Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

2.Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl.

Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you.

Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

3. Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.

4. To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.

5.Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. https://www.dropbox.com/s/rxctxkpv6m6kzr8/Euro.mp4?dl=0

CHAPTER 2

New Restaurants

77

THE EUROPEAN RESTAURANT

Welcome to our restaurant!

There it is all about the friendly atmosphere.

Even the room organization is like a familial meeting.

We have 3 differents type of culture food!

lxxix

MENU I

The French specialities:

Starter: Foie gras with ginger bred Principal dish: Rooster with wine (Coq au vin) Dessert: Macaron or Creme brulĂŠe Drink: Vine or champagne

MENU I: PICTURES

MENU II

The Italian specialities

Started : Italian gaspacho Principal dish: Traditional pizza or Pasta with pesto Dessert: Cannolo Drink:Prosecco

MENU II : PICTURES

MENU III

The British specialities:

Starter: Welsh Rarebit Principal dish: Fish and chips or Rosbif Dessert: Pudding or the Manchester tart Drink :Tea cup or Irish beer

MENU III : PICTURES

MORE INFORMATION

Restaurant adress: 25 Place de la Concorde Paris A restaurant rated 4 stars The chief : Dr Christian Constant A big restaurant with a terrasse for the sunny days Hopping see you eat at our restaurant: The chief :

Welcome to the European Plate!

Open on February 28th, 2015, in the Triangle D'Or, by ambitious cooks. It is within 12 Avenue Montaigne that the famous cooks double studded Emma Louarn, Ema El Kouh, LÊa Neyrat, Inès Chiakh and Kassim Syed work. He offers his unique brand of French fine-dining, a blend of visual and culinary pleasures characterized by technical excellence and emotion.

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The decoration The cooks receive you in a wonderful place, imagined and realized by renowned architects. The decoration is dominated by the white and the gilt. The ground is made by stone floor of marble realized in Italy.

Every dish is emphasized by a magnificent porcelain service and made by every dish, a real work of art.

Events • This restaurant is very requiring in the field of the special event and its atmosphere is very smart and relaxed. You will be welcomed by a symphony orchestra of downtempo jazz. Every Saturday evening, a ball takes place or elegance rhymes with beauty, this ball ends near midnight. Besides, it is essential to call back that this world-famous restaurant often welcomes celebrities as singers or actors.

Type of kitchen and specialities • It's in an fresh atmosphere, of an absolute style where the cooks propose you a unique cooking, a visual and gustative relation which exists between the technique and the emotion of the European traditional dishes. • These European dishes result from a knowledge who passed on by cooks of the whole world, to our cooks. A magnificent example of the mixture of the European cultures. The cooks are going to present you one of their specialties, exclusively from an European origin.

Parmigiana by the Chef Ema El Kouh • A new Italian specialty composed of eggplant ,mozza rella and cheese. We add lamb and salad.

• It will be awesome with a lovely glass of wine!

Mille-feuilles by the Chef Syed Kassim

A freshness, of French origin. The mille-feuille in the strawberry of the Chef Syed will provoke in you an explosion of the senses.

Stegt flĂŚsk med persille sovs by the Chef Ines Chiakh

A dish of fried bacon from Denmark that is served with potatoes and a parsley sauce. A plate heights of Danish flavors proposed by the Chef.