Recipe book final

Comenius Project Recipe Book: A taste from Latvia, Romania, France, Turkey and Spain

March 2012

Cu sprijinul financiar al COMISIEI EUROPENE in cadrul Programul sectorial Comenius al programului ,,Invatare pe tot parcursul vietii http://ec.europa.eu Continutul publicatiei reprezinta responsabilitarea autorului si AN si Comisia Europeana nu sunt responsabile pentru modul in care continutul informatiei va fi folosit.

Spanish Recipes

Shrimp fritters Ingredients: -100 G of shrimp -250 G of fine pastry flour wheat -100 G of chickpea flour -1 Medium onion -3 Tablespoons chopped parsley -salt and water -more extra virgin olive oil for frying.

Preparation: In a bowl mix all the ingredients finely chopped onion and parsley. We are adding enough water until a paste is not too thick. We put a pinch of salt and let stand 1 hour.

In a skillet with small amount, relatively, extra virgin olive oil pouring hot tablespoons let this mass we prepare to go to form the shrimp fritters, which by the way, they cast them into the dough raw.

Galician octopus Ingredients • 1 kg. octopus • extra virgin olive oil • Paprika de la Vera • Salt • Potatoes • Onion • Garlic • Laurel How do Galician Octopus We put water to a boil, and introduce the octopus. Let it cook for 30 minutes, after being thoroughly cleaned, head removed and sliced with scissors.

While doing the octopus, the potatoes are cooked in a pan other than cutting them into slices. We also cut the onion into pieces and a head of garlic. It adds a little oil, bay leaf and salt to taste, and cook until it left the right spot.

Once cooked, the potatoes, place the squid on them and sprinkle a little virgin olive oil, paprika and salt. It has to serve immediately.

Seafood paella recipe Seafood Paella Ingredients Rice type pump. - 400 grams Squid - 250 grams Sepia - 250 grams Gambas. - 8 Crayfish. - 4 Garlic cloves. - 2 tablespoons of tomato paste. - 8 Saffron. - 1 Fish stock. - 1.5 liters tablespoons olive oil. - 8 salt. - 1 Seafood Paella Description: Cuttlefish and squid are chopped into squares.

Heat the oil in a paella pan and sautĂŠ the prawns and crayfish for a minute, remove and set aside.

Then in the same oil are introduced cuttlefish with squid and sautĂŠ until they are golden brown.

At that moment, add the tomato, two garlics finely chopped and fry the whole.

Here are made the rice, stir and fry the whole, then pour the broth twice and saffron rice. If not available, be replaced by a dash of food coloring.

Boil the pan over high heat and put a pinch of salt.

Boil 10 minutes. Then, place the prawns and scampi over rice and cook another 5 minutes, until broth evaporates completely.

Andalusian Gazpacho Andalusian Gazpacho is a recipe for 4 people, the type starters, first courses, difficulty Easy and ready in 30 minutes.

Ingredients - • 1 kg of ripe red tomatoes - • 1 green pepper - • 2 cloves of garlic - • 100 g of bread earlier gave a bark - • 1 ½ cup olive oil - ½ cup vinegar - • 2 teaspoons salt - For the garnish - • 1 small onion - • 1 firm ripe tomato - • 50 g green pepper - • 50 g of cucumber - • 2 hard-boiled egg - • 100 g day-old bread How make Andalusian Gazpacho Soaked in water with a little bread crumbs. Peel the tomatoes and remove their seeds. Also peel and chop the garlic cloves. Wash, chop the peppers and remove seeds.

Then we beat with mixer all the ingredients until it is a fine puree and taste the salt. We had a bowl, cover and put it in the refrigerator as I ¬ minimum 1 hour.

Prepare the lining of finely chopping the ingredients into small squares of the garrison, each one separately. We put them in individual containers and took to the table accompanying gazpacho. Serve chilled

Spanish omelette The omelette is a simple dish, simple and downright rich. And like all popular foods, is made differently in each house. I like any time of year, but the more I associate with summer dinners.

It can be done with or onion, if we are only inches of soil do potatoes, and with increasing number of diners do one with and one without, to cover all tastes. Well, come to the point, this is mine, now no onions .

The ingredients: •

From 8 to 9 eggs

•

1 kilo of potatoes

•

Extra virgin olive oil

•

1 onion (optional)

•

Salt

Preparation: 1.

Peel and wash the potatoes and cut into thin sheets. He begins to heat a heavy skillet with olive oil and potatoes are added and a little salt. I do not care if they break, why not treat them with too much pampering. If you put onions, add a little after the potatoes. The fire must not be too strong for potatoes and onions are well on your point.

2.

When they start to brown turn away, I put them in a large strainer to prevent excess oil strainer or a paper towel. Meanwhile beat the eggs and add the potatoes, mix well and add salt to taste.

3.

Prepare the pan again on fire with two tablespoons of oil to cover well the bottom of the pan. It lays the egg mixture and the potatoes and reduce heat. It moves in a circular motion so that the omelet moves and does not stick to the bottom of the pan.

4.

When it starts to bubble is that it is curdled, and it's time to turn around. I use a shallow dish, but you can use a cover for smooth edge. If you see it takes, it gets a little bit of oil in the pan before leaving gently slide the omelet from the plate to the pan, and move back in a circular motion. For good fruit set, I like to flip a couple of times

The point of curd is in taste. I like that is tender, having a clean cut, but not too curd, and blonde on the outside, it will not burn the egg.

TURKISH RECIPES

Yayla Corbasi (Yoghurt Soup) Recipe Ingredients        

50g/2oz Rice 960/32fl.oz. Water Salt 3 tbsp Plain Flour 420ml/14fl.oz. Yogurt 1 Egg 25g/1oz Butter 1 heaped tbsp freshly chopped Mint

Directions 1. Place the rice in a saucepan together with the water and salt, bring to the boil then reduce the heat to medium and cook for 20 minutes or until the rice is tender.

2. Place the flour, yogurt and egg in a small bowl and blend well.

3. Add a 3 tablespoons of the hot liquid from the soup to the yoghurt mixture and blend well.

4. Gradually add the yogurt mixture to the saucepan of soup, mixing well then raise the heat and bring to the boil stirring constantly.

5. Reduce the heat and simmer for 10 minutes.

6. Meanwhile, melt the butter in a small saucepan, add the mint, stir a couple of times then remove from heat.

7. To serve - transfer the soup to a serving dish and slowly drizzle the mint mixture over the soup. Serve immediately.

Bulgur Pilavi (Cracked wheat pilaf) Recipe Ingredients      

125 ml (4 fl oz) olive or groundnut oil 1 medium-size onion -sliced very finely 25 gr (1 oz) vermicelli 250 gr (8 oz) bulghur (cracked wheat) -picked clean 300 ml (½ pint) chicken (or vegetable) stock Salt and pepper

Directions * Serves 4-6 * Time: 30 minutes Heat the oil and saute the onion until it glistens; add the vermicelli, breaking it with your hands. Continue to saute together for 4-5 minutes until it all looks pale golden.

Place the bulghur in a fine sieve, wash it briefly under running water and add it to the saucepan. Add the chicken stock and season, but do not add salt if your stock was made from a stock cube; mix well.

Cover the pan and simmer very gently for 6-7 minutes at most, until the mixture is dry. Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving. (On uncovering the saucepan you will find its aroma is quite overpowering.) The bulgur pilavi will keep quite hot and fresh, if covered like this, for about one hour and it keeps its texture if reheated with 2-3 tablespoons of water the next day.

Kagit Kebabi [Lamb Casserole Cooked in Paper] Recipe Ingredients            

2 Tbsp butter or margarine 1 onion, chopped 1 carrot, peeled and diced 1 fresh tomato, skinned and chopped 1 cup peas 1 Tbsp red wine vinegar 2 Tbsp chopped fresh dill weed salt and ground black pepper 2 lb lamb, diced 1 lb potatoes, peeled and diced 1 Tbsp tomato paste 1 tsp dried thyme

Directions 1 Melt the butter or margarine in a saucepan and brown the meat evenly. Add the onion and carrot, cover, and cook until the juices are absorbed.

2 Add the potatoes, tomato, peas, tomato paste dissolved in a little water, and the vinegar. Cook for a few minutes more. Then add a scant 1 cup water, cover, and cook over low heat for 1 hour.

3 Preheat a 375 F oven. Cut six generous size pieces of waxed paper. Place equal portions of the casserole in the center of each sheet. Sprinkle the herbs and seasoning over each one. Fold the sides of the papers over the top to make packages. Place the parcels on an overproof tray and sprinkle with a little water.

Bake in the oven for 20 minutes. Serve in their packages.

Patlican Karniyarik (Eggplant Stuffed with Lamb) Recipe Ingredients        

6 medium sized eggplants 2 onions, finely chopped 3 tomatoes, peeled and chopped 250 grams minced meat 3 tablespoons oil 250 grams chopped parsley 2 green peppers, sliced salt, pepper

Directions (serves 6)

1. Remove tops of eggplants. Make a deep lengthwise incision in each eggplant.

2. Soak them in salted water for about 45 minutes.

3. Drain and pat dry with paper towel. Fry eggplants lightly in oil, turning constantly. Remove from pan and set aside.

4. Brown onions, minced meat and peppers lightly. Add tomatoes and continue to saute for several minutes.

5. Remove from heat and add salt and pepper to taste.

6. Place eggplants in deep baking dish, cut sides facing up. Fill each eggplant with the mince mixture. Top each eggplant with a slice of tomato and green pepper.

7. Add a small amount of water to dish, cover and cook for 25-30 minutes or until tender, in oven or on stove top.

Spinach In Puff Pastry (Ispanakli Börek) Recipe Ingredients         

600 grams of fresh spinach 8 small sheets of puff pastry 1 medium onion 5 tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of pepper 2 eggs 5 tablespoons of margarine 1¼ glass of milk

Directions Preheat the oven to approx. 150º C. Wash the spinach. Peel the onion and cut it into small pieces. Fry the chopped onion in two tablespoons of olive oil, put the lid on the pan and leave the onion to simmer for 4 to 5 minutes on a low heat until golden brown. Cut the spinach into 1 cm pieces and add them to the onion. Remove the pan from the heat and add salt and pepper to taste. Leave the spinach mix to cool off a little, then mix one egg in it and stir well. Use a baking sheet of 30 cm diameter (approximately) and grease it well with one tablespoon of olive oil. Melt the margarine in a different pan, add the milk and the remaining olive oil, mix an egg through the lukewarm mixture and stir well. Dip four small sheets of puff pastry through the milk mixture and place them on the baking sheet. Add the spinach filling and cover it with the four remaining sheets of puff pastry (that have been dipped into the milk mixture as well). Close by repeatedly pressing the edges with a fork. Bake everything for approx. 30 minutes in the preheated oven until golden brown. Remove the baking sheet from the oven and pour a spoonful of water over the dish. Cover the baking sheet and wait for 20 minutes before serving.

Rice Custard (Sutlac) Recipe Ingredients     

1 quart milk 1 quart water 1/2 cup rice 1 cup sugar 1 tsp cinnamon

Directions Boil milk , water and rice until you have 1 quart milk and the rice very soft or mushy. Add sugar and cook five minutes more. Divide into individual serving dishes and cool in the refrigerator. Garnish with cinnamon just before serving.

Serves 6.

LATVIAN RECIPES

ROMANIAN RECIPES

“Salata de boeuf�

4-5 potatoes, 1 carrot, 1 parsley root, 1 parsnip (optional), 1 large celery root, a handful of green peas, 2 pickles, 1/2 lb/250 g poultry breast or beef sirloin, 300g mayo,1 tablespoon mustard, salt.

You get the best beef salad by boiling the vegetables with the meat (soup). Cube the potatoes and all other vegetables.

The same goes for the meat and pickles. Place all in a bowl, add the peas and salt. In a separate bowl, mix mayo and mustard. Add 3/4 of the mayo mixture to the meat and vegetables and mix well. Arrange on a serving platter.

Smooth with a knife and then cover with the rest of the mayo mixture. Garnish with a few olives, hard boiled egg white, or egg slices, pickled red peppers, parsley, etc. Try to shape flowers, other designs.

Cabbage rolls * Sarmale 1 large soured cabbage or one large cabbage and sour kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes or 1 tablespoon tomato sauce, salt, pepper, 1 qt/1 l sour cream

Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with sour cream.

* When soured cabbage is not available, use cabbage leaves scalded in water and sour kraut in stead of chopped (julienned) cabbage.)

Romanian Style Polenta * Mămăligă 1 qt. Water, 1-2 cups corn meal, 2 tsp. salt

Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk.

Stop adding corn meal when the mixture is considerably thick, though still liquid.

Continue to simmer for about 10-15 minutes, with caution since the mixture bubbles up and splatters hot polenta around.

Remove from the heat and serve with your favorite dish.

Romanian Walnut Panetone * Cozonaci cu nuca Romanian Panetone dough: 2 lbs/1 kg flour, 10 oz/300 g sugar, 1 1/2 cups milk, 6 eggs, 2 oz/50 g yeast, 7 oz/200 g butter, 2 tablespoons oil, vanilla stick, salt, egg for washing the dough, grease for the pans.

Make a starter from yeast and a teaspoon of sugar. Mix until the consistency of sour cream, add 2-3 tablespoons tepid milk, a little flour and mix well; sprinkle some flour on top, cover and let sit in a warm place to rise. Boil the milk with the vanilla stick (cut in very small pieces) and leave it on the side of the range, covered, to keep warm.

Mix the yolks with the sugar and salt, then slowly pour the tepid milk, stirring continuously. Place the risen starter in a large bowl and pour, stirring continuously, the yolk-milk mixture and some flour, a little at a time. Then add 3 whipped egg whites. When you finish this step, start kneading. Knead, adding melted butter combined with oil, a little at a time, until the dough starts to easily come off your palms. Cover with a cloth and then something thicker (like a blanket). Leave in a warm place to triple in bulk. If during kneading the dough seems too hard, you may add a little milk. If, on the contrary, the dough seems too soft, you may add a little flour.

Filling: 10 oz/300 g ground walnuts, 1 cup milk, 3/4 cup sugar, 1/4 cup rum, vanilla Melt the sugar in the warm milk with vanilla in a pot on the range. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after the filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about one finger thick, uniformly spread the walnut filling on top and roll like a jelly roll.

Grease a bread pan, place the roll inside, let rise for a while. Wash with egg and bake at medium heat. Take out of the pan as soon as it is done, place on a cloth and let cool.

French Recipes