E-book 7: Organic by choice by Nadia Circu

COOKERY E-BOOK

“ORGANIC BY CHOICE” Healthy and delicious recipes

Erasmus+ Project „SELFY-Save Earth Life for Youth”

Contents France Rougail Saucisses Rougail Morue (Cod Curry) Hyderabadi Biryani Crème Brûlée Sweet Potato Cake Manioc cake Goyavier Clafoutis Goyavier Jam

3 4 5 6 7 8 9 10

Germany Minty Melon Salad Strawberry Melon Gazpacho Cold Avocado Soup Cream of Mushroom and Potato Soup Cream of Mushroom and Potato Soup Pumpkin Soup Blueberry Shortcake Cookies Coconut Cake

Greece

Chickpea Balls Rice Filled Vegetables Ricevines Octopus Vinegrette Mousaka Homemade Almond Milk Oat Pancakes with Fresh Fruit Cococnut Bliss Balls

11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26

Italy Tomato Bruschetta Shrimp and avocado pasta salad Italian Sausage Soup Rigatoni alla Genovese Sicilian Spaghetti Grilled Tofu and Melon Salad Mini Blueberry Waffles with Orange Cream Yogurt Dip Apple Cranberry Strudel

Latvia

Tomato Bruschetta Shrimp and avocado pasta salad Italian Sausage Soup Rigatoni alla Genovese

27 28 29 30 31 32 33 34 35 36 37 38

Contents Latvia

Tomato Bruschetta Shrimp and avocado pasta salad Italian Sausage Soup Rigatoni alla Genovese

Portugal

Pastéis de Bacalhau (Cod cakes) Sopa de Tomate (Tomato soup) Açorda Alentejana Bacalhau à Gomes de Sá Carne de Porco à Alentejana Arroz Doce (Rice Pudding) Pão de Ló (Sponge Cake) Pudim de Abóbora (Pumpkin Pudding)

Romania

Boeuf Salad (Salată Boeuf ) Tripe Soup (Ciorbă de Burtă) Beef Soup with Semolina Dumplings (Supă cu Găluște) Polenta (Mămăligă) Chicken Liver (Ficat de Găina) Pork and Potato Stew (Cartofi cu Carne de Porc) Romanian Panettone (Cozonac) Sweet Cheese Panettone (Pască)

35 36 37 38 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58

Turkey Wheat salad Bamya (Okra) dish Stuffed Cabbage Leaves Spinach with rice Green beans Menemen Leek dish Labada Dish Tomato, Cucumber and Red Onion Salad with Vinaigrette Spinach And Artichoke Omelette Wheels Black Bean Tortilla Soup Chicken Sandwich Filled Zucchinis With Bulgur And Vegetables Roasted Red Pepper Pasta Protein Pancakes Vegan Lemon Nut Cake

59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74

Rougail Saucisses Ingredients 1 kg of sausages 6 ripe tomatoes (our tomatoes are small tomatoes) 3 cloves of garlic 3 onions and some spring onions 1 teaspoon of turmeric powder 3 tablespoons of oil coarse salt and pepper you can add hot chili peppers (the small ones if you like it spicy hot)

Rougail saucisses is the Reunionese most famous meal. If you come to Reunion, people will ask you: Have you tasted our Rougail Saucisses? We’re so proud of it and it is hardly translatable! It is a kind of curry made from sausages.

THIS E-BOOK IS AN OUTPUT FROM THE ERASMUS + PROJECT “SELFY - SAVE EARTH LIFE FOR YOUTH” AND IT WAS MADE WITH THE COLLABORATION OF ALL THE PARTNER SCHOOLS THAT INTEGRATE THIS PROJECT:

Preparation Boil the sausages and throw away the water. Do it twice (to melt the fat; if there is no fat in your sausages, don’t do it). Rinse them. Chop the onions and the tomatoes. Grind the garlic, the pepper and the salt. In a pot, brown the onions and add the ground spices. Add the sausages and stir. Add the hot peppers and the tomatoes. Lower the heat, cover the pot and cook for 15 minutes. Add the chopped spring onions and let it cook for another 10 minutes.

COLEGIUL NATIONAL CALISTRAT HOGAS - Piatra-Neant (Romania) STADTISCHES WERNER VON SIEMENS GYMNASIUM - Munchen (Germany) 1° GENIKO LYKEIO PALLINIS “PIERRE DE COUBERTIN” - Pallini (Greece) LICEO STATALE “CARLO TROYA” - Andria (Italy) AGRUPAMENTO DE ESCOLAS “AUGUSTO CABRITA” - Barreiro (Portugal) LYCEE SARDA GARRIGA - Saint Andre (France) SMILTENES VIDUSSKUOLA - Smiltene (Latvia) AKSEMSEDDIN BILIM VE SANAT MERKEZI- Nigde/MERKEZ (Turkey) NAMIK KARAMANCI FEN LISESI - Manavgat (Turkey)

SELFY - Save Earth Life for Youth: 2015-1-RO01-KA219-015164_5

France Traditional Recipes

Disclaimer The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

Rougail Morue (Cod Curry) Ingredients 1 kg of cod 2 onions 6 very ripe tomatoes some chili hot peppers (optional) 4 tbsp oil coarse salt 3 cloves of garlic

One of the best Reunionese dishes

Preparation Put the cod in a pot of boiling water to desalinate it. Remove the fish bone and crumble the cod. Heat the four tablespoons of oil in a pot, put the cod in it Crush the garlic together with the coarse salt, pepper, chilli hot peppers. When the cod becomes pink, add the onions and the garlic mixture. Chop and add the tomatoes. Mix everything and let it simmer for at least 10 minutes. Donâ&#x20AC;&#x2122;t forget to check the taste! You may add a little parsley or chopped green onions. Like all curries in Reunion, it is served with rice.

Hyderabadi Biryani

Vegan Lemon Nut Cake

Ingredients

1 kg meat 1 tbsp salt 1 tbsp ginger garlic and red chili paste 1 tbsp green chili paste sauteed brown onions to taste 1/2 tbsp cardamom powder 3-4 sticks cinnamon 1 tbsp cumin seeds 4 cloves pinch of mace mint leaves 2 tbsp lemon juice 250 g curd 4 tbsp clarified butter 750 g semi cooked rice 1 tbsp saffron 1/2 cup of oil

Dough: 14 oz almonds 2 tbsp coconut flakes 7 oz dates 2 oz cranberries, dried 1 tsp vanilla 6 tbsp coconut oil

Preparation

Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well. Add curd, clarified butter, semi cooked rice, saffron, 1/2 cup of water and oil and mix it well. Now apply sticky dough on the sides of the pan. Cover with lid to seal it and cook for about 25 minutes. Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

Add all dough ingredients to a blender and crush until resembles course sand. Press into the bottom of 2 springform pans. Let cool. Combine all the filling ingredients in a blender and sweeten if needed. Divide between the 2 springform pans. Place in the freezer for 1 hour, then in the refrigerator for another hour. Garnish with blueberries and enjoy!

Filling: 14 oz cashew nuts, soaked 1 lemon, juiced & zested ½ cup maple syrup ¾ cup coconut oil, melted 1 tsp vanilla 10 ½ oz blueberries

France Traditional Recipes

Turkey Traditional Recipes

Protein Pancakes

Crème Brûlée

Ingredients

1 egg 1/4 cup peanut butter 1 ripe banana 1/2 cup unsweetened almond milk 1/4 cup rolled oats 2 scoops vanilla protein powder 2 tsp. baking powder coconut oil, for frying

6 egg yolks 2 cups whipping cream 1/3 cup granulated sugar 1 teaspoon vanilla 8/12 teaspoons granulated sugar

Preparation

Combine everything in the blender except for oil. Blend until smooth. Heat skillet over medium high heat and add the oil, allowing it to melt. Pour approx. 1/4 cup of the batter onto the hot griddle and cook for 2-3 minutes or until golden on bottom side. Carefully flip and cook other side until golden. Repeat with remaining batter. To serve, top with pure maple syrup and sliced bananas.

Heat the oven to 350°F. In a pan, place 4 to 6 ceramic ramekins. In a small bowl, whisk the egg yolks. In a large bowl, stir and mix the whipping cream, the sugar and the vanilla. Add the egg yolks, whisk the mixture and pour it evenly into the ramekins. Carefully place pan with ramekins in the oven. Pour some boiling water into the pan, being careful not to splash water into the ramekins, until the water covers two-thirds of the height of the ramekins. Bake 30 to 40 minutes or until top is light golden brown and the sides are set. Carefully transfer the ramekins to a cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, between 4 and 48 hours. Uncover the ramekins; gently blot any liquid from the custards with paper towel. Sprinkle the granulated sugar over each custard and caramelize it: holding a kitchen torch 3 to 4 inches, move the flame in circular motion for about 2 minutes, until sugar is melted and becomes light golden brown.

Turkey Traditional Recipes

Sweet Potato Cake

Roasted Red Pepper Pasta

Ingredients

1 kg of sweet potatoes 100 g flour 3 eggs 200 g melted butter 200 g sugar 1 stick of vanilla 2 teaspoons of rum or anisette

3 red bell peppers, whole 2 shallots, whole in peel 2 cloves garlic, whole in peel 1 cup unsweetened almond milk 1 tbsp olive oil 1 tsp sea salt 1/4 tsp ground black pepper 1 tbsp arrowroot starch grated parmesan, for garnish For the Zucchini Noodles: 4 zucchini, ends cut off and spiralized

Preparation

Preheat the oven in 170Â°C (thermostat 6-7) Steam sweet potatoes (or in a big volume of water). Mash (beat to pulp) them. Then mix them with the butter, the sugar, the slightly beaten eggs, the flour, the hollowed out vanilla and finally 2 teaspoons of rum. Overturn into a mold on board high, slightly buttered. Put in the oven during 1 hour. Let completely cool before turning out.

Heat oven to broil. Place the bell peppers and shallots on a baking sheet lined with tin foil or parchment paper. Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool. Peel away charred skin, seeds and stems on the red pepper. Set aside. Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, arrowroot starch, and blend until smooth. Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3-4 minutes, until heated through. Add the zucchini noodles to the sauce in the skillet and toss. Cook until soften, but not falling apart. Be careful not to overcook.

France Traditional Recipes

Filled Zucchinis With Bulgur And Vegetables

Manioc cake

Ingredients

2 zucchinis 1 tiny onion 1 carrot 1 garlic clove 3 ½ oz cherry tomatoes 1 fresh chili ½ cup bulgur ½ cup vegetable broth/water ½ cup Parmesan cheese parsley and oregano salt and pepper

1 kg manioc roots 300 g sugar 250 g butter 4 eggs 2 teaspoons of artificial vanilla power or a natural vanilla pod 2 teaspoons of rum

Preparation

Preheat oven to 340ºF. Wash the zucchinis, and cut them into roughly even slices, about 1 ½ inches in length. Hollow out the slices using a spoon. Dice onions, garlic and carrot into fine pieces and sauté them in olive oil. Halve the cherry tomatoes, chop the chili pepper into small bits and put them in a pot along with the bulgur and broth. Bring to a boil, then add Parmesan cheese, parsley and oregano. Season the zucchini slices with salt and pepper, then fill with the bulgur stuffing. Top with more Parmesan and bake for 10 minutes.

Wash and peel the manioc roots. Grate them as finely as possible. Add the melted butter, then the eggs and the sugar. Add the aromas and well mix. Butter or line a mold to miss, to fill (perform) the mold, to gild (bronze) and to line (to cross off) in the fork (range). Bake in 150°C and let cool. Sprinkle with icing sugar.

Turkey Traditional Recipes

Goyavier Clafoutis

Chicken Sandwich

Ingredients

500 g goyaviers pie-crust pastry or fluff pastry for pie 2 eggs 50 g of sugar 20 cl of single cream

The goyavier or Chinese guava is a red fruit which looks like a cherry. Goyaviers grow on wild bushes in the forest. They are harmful to native plants.

1 tbsp ghee 8 oz chicken breast or chicken thighs 1 cup salsa ½ avocado ¼ cup diced onion ½ tsp cumin 1 lime ½ tsp sea salt ½ tsp garlic powder ¼ tsp chili powder 2 large cucumbers

Preparation

Goyaviers contain little seeds that are unpleasant when you bite them. Cut the goyaviers in 2 and take off the seeds. Keep them in a little bowl. Prick the dough with a fork Preheat the oven at 150°C and precook the pastry (for about 10 minutes). Put the goyaviers on the dough. Whisk the cream, eggs and sugar. Pour the mixture on the fruit and cook for 15 minutes. Mix (with an electric mixer that can make soup) the seeds and goyaviers left. Use a sieve to keep only the flesh; cook it with sugar for 5 minutes and pour this on the pie. Put it back in the oven for about 10 minutes (unless it looks nice before).

Add ghee to a small skillet on high heat. Add chicken and sear for 3 minutes on each side. Top with salsa, reduce to low heat, and cover pan. Let cook for 20–30 minutes. While the chicken cooks, make the guacamole. In a small bowl, add the avocado, onion, cumin and lime juice. Mash well and salt to taste. Check chicken. If easily shredded, remove from heat and place in bowl. Shred chicken with a fork and add salt, garlic powder and chili powder. Slice each cucumber lengthwise into two halves. Using a spoon, very gently spoon out the insides of the cucumber, creating enough space for the fillings (I recommend saving the cucumber insides to add to your water). Top one of the cucumber halves with the shredded chicken, and add guacamole generously. Top with the other cucumber half, and enjoy a guilt-free burrito.

France Traditional Recipes

Black Bean Tortilla Soup

Goyavier Jam

Ingredients

1 tbsp. olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 1/2 lg. red bell pepper, diced 1 tsp sea salt, plus more to taste 1/2 tsp ground black pepper 1 1/2 tsp ground cumin 1 tsp chili powder 1 3.5 oz. can chipotle peppers, diced 4 cups low sodium vegetable broth 2 15-ounce black beans, drained 2 14.5-oz. diced tomatoes, no salt 1 1/2 cups frozen corn 1 cup tortilla chips, crumbled 1 tbsp. fresh lime juice

1 kg goyavier 500 g cane sugar 1 vanilla bean 20 cl water

Preparation

Heat a large pot over medium heat. Once hot, add oil, garlic, onion, bell pepper, salt and black pepper. Cook for 5-6 minutes, stirring frequently, until onions are translucent and the peppers are tender. Add cumin, chili powder, chipotle pepper, vegetable broth, and stir to combine, and bring to a low boil. Once boiling, add black beans, tomatoes, and corn and stir to combine. Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Add crumbled tortilla chips, and cook until softened, about 3-5 minutes. Serve soup with lime squeeze and more chips.

Wash the goyaviers and take off the top. Bake them for 30 minutes in a pot with some water. Then, take the goyavier and squeeze them to take off the seeds. Put the mixture in a pot with the cane sugar and the vanilla bean. Cook the mix over a brisk heat until it boils and then over a low heat during 45 minutes. Keep careful watch of the cooking. Put the hot jam in jars that you have sterilized before with boiling water. Close and turn the jar until it has completely cooled. Finally, put the jars in the fridge and eat the jam when itâ&#x20AC;&#x2122;s cold.

Turkey Traditional Recipes

France Traditional Recipes

Minty Melon Salad

Spinach And Artichoke Omelette Wheels

Vegan and Gluten-Free

Ingredients

Nutrition per serving (about 5oz/150g-wt.) 60 calories (0 from fat), 0g total fat 0mg cholesterol 200mg sodium 14g total carbohydrate (11g sugar) 1g protein

1 medium ripe cantaloupe or honeydew melon, peeled, seeded and cut into bite-size pieces 2 tablespoons chopped mint Juice of 1 lime chili powder to taste

Ingredients nonstick cooking spray ¼ cup all-purpose flour ½ cup whole milk ½ cup heavy cream 8 large eggs 2 Tbsp unsalted butter, melted 1 Tbsp whole-grain mustard 1 scant tsp soy sauce or tamari 1 scant tsp freshly cracked black pepper 1 box frozen spinach, thawed 1 (15 oz) can artichoke hearts, drained and chopped 2 cups grated Monterey Jack cheese 2 tbsp chopped chives, for garnish

Preparation

Combine all ingredients in a serving bowl and toss well. Taste and adjust seasoning with chili powder and then serve.

Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, and line it with parchment paper with an overhang of a few inches on both sides. Lightly spray the parchment paper. Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth. In a bowl, whisk together the eggs, butter, mustard, soy sauce and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and ½ cup of the cheese evenly. Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until cheese is melted. Remove the pan from the oven and let cool. Lift an end of the parchment paper and tightly roll the omelet to create a cylinder. Sprinkle with the remaining ½ cup cheese and the chives.

Germany Traditional Recipes

Tomato, Cucumber and Red Onion Salad with Vinaigrette

Strawberry Melon Gazpacho

Ingredients

2 lg. cucumbers, peeled, seeded, and sliced 12 ounces grape tomatoes, halved 1/2 small red onion, thinly sliced 2 oz. crumbled feta 1/4 cup rice vinegar 1/4 cup balsamic vinegar 2 cloves garlic, minced 1/4 cup olive oil 2 tsp freshly squeezed lemon juice 1 tbsp (3-4 leaves) fresh basil, sliced 1/2 tsp. sea salt 1/4 tsp. ground black pepper

2 cups (1-inch cubes) cantaloupe 2 cups (1-inch cubes) seedless watermelon 1 cucumber, peeled, seeded and chopped 1 pound organic strawberries, hulled, divided 1 tablespoon fresh lime juice

Preparation

Combine vinegars, lemon juice, olive oil, garlic, salt and pepper in a small mixing bowl. Set aside. In a large mixing bowl, combine cucumbers, tomatoes, red onion, feta, and basil. Add vinegar mixture and gently toss to coat.

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until purĂŠed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

Turkey Traditional Recipes

Cold Avocado Soup

Labada Dish Serves 2

Ingredients

1 large English cucumber, peeled and diced (about 3 cups) 2 1/4 cups Stonyfield Organic Lowfat 1% Milk 1 1/2 cups Stonyfield Organic Lowfat plain yogurt, divided 1/3 cup lime juice (4-5 limes), divided 2 large avocados, quartered, pitted, peeled, divided 1 small red onion finely chopped, divided 1/4 cup basil chopped, divided salt and pepper to taste 1 cup seeded chopped tomato

2 spoons tomato paste 1 glass bulgur 1 glass water 4 roots of labada 1 spoon olive oil spices

Preparation

In a blender, combine cucumber, milk, 3/4 cup of yogurt, and lime juice (reserve 1 teaspoon of lime juice) and blend until smooth, about 1 minute. Add half of each of the following ingredients: avocado and onion, basil, and salt and pepper to taste and blend. Divide soup evenly between 6 bowls. In a medium bowl, (do not use a metal bowl) add remaining avocado, onion, basil, and additional salt and pepper to taste, plus 1 teaspoon of lime juice. Garnish each bowl of soup with avocado mixture and dollop of remaining yogurt and chopped tomatoes.

Chop the labada roots. First, put some oil and tomato paste in the pan and fry them 2 minutes. Then add 1 glass water, 1 glass of bulgur and labadas. Finally add the spices after boiling and serve.

Germany Traditional Recipes

Cream of Mushroom and Potato Soup

Leek dish Serves 6

Ingredients

1 kg leek 1 onion 2 carrots tomato paste 1 glass of rice olive oil salt

1 1/2 cups Stonyfield Organic Fat Free plain yogurt, divided 1 tablespoon chopped chives for garnish 2 cups peeled sliced potatoes 2 cups water 1 teaspoon salt 1 teaspoon soy sauce 1/2 ounce dried porcini mushrooms, chopped 4 cups chopped wild mushrooms (or white button mushrooms) 2 large shallots, chopped 1 cup Stonyfield Organic Lowfat (1%) milk

Preparation

First chop the leeks, carrots and the onion. Then put olive oil and tomato paste in the sauce pan. Fry the onion until it turns into golden brown. Then add leeks and carrot and stir them. Add water, salt, and rice. Finally cook in slow fire for about 30 minutes and then serve.

In a small bowl combine 1/2 cup of yogurt and chives; refrigerate until ready to serve. In large stock pot, place potatoes with enough water to cover. Cook until tender (15-17 minutes) and drain. In a large saucepan, bring 2 cups water, salt, soy sauce, mushrooms and shallots to a boil. Reduce heat and simmer until 1 cup of liquid remains (about 25 minutes). Remove mushrooms and shallots from liquid, reserve and set liquid aside. Place mushrooms, shallots and cooked potatoes in blender or food processor and blend on low until finely chopped, add reserved liquid mixture, milk and remaining yogurt. Blend until smooth. Return mixture to saucepan and heat slowly. Ladle into bowls and garnish with yogurt and chives.

Turkey Traditional Recipes

Tomato Bulgur Soup with Warm Spices

Menemen Serves 2

Ingredients

4 cups low-sodium vegetable broth, divided 1 small yellow onion, finely chopped 1 clove garlic, finely chopped 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 cup uncooked bulgur wheat 1 (14-ounce) can no-salt-added diced tomatoes 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley leaves 1 tablespoon feta cheese crumbles (optional)

5 tomatoes 5 green peppers 3 eggs 5 onions Â˝ glass of olive oil spices

Preparation

In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add bulgur and toast for 30 seconds, stirring constantly. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender. Stir in lemon juice. Garnish with parsley and feta.

First chop tomatoes, onions and green peppers and fry them until they are pink in colour. Then add eggs and stir them. Cook about 10 minutes and then serve.

Germany Traditional Recipes

Green beans

Pumpkin Soup

Serves 4

Ingredients

1 kilo of green beans 1 onion 2 tomatoes ½ cup of olive oil 1 spoon tomato paste ½ spoon sugar 1 spoon salt

2 lbs. pumpkin, seeded and chopped 1 medium onion, chopped 1/2 teaspoon turmeric 1 teaspoon sugar 1 pinch nutmeg, freshly grated 2 cups Stonyfield milk 2 teaspoons flour 1 1/2 cups Stonyfield lowfat plain yogurt, plus extra for garnish toasted pumpkin seeds for garnish

Preparation

Chop tomatoes and the onion into little pieces. Add oil to sauce pan and cook for 3-4 minutes. Fry the onions until they turn golden brown. Add tomato paste and stir. Add green beans and tomatoes and ½ spoon sugar. Waitfor 3-4 minutes. Add boiling water. Simmer for 45 minutes. After the water boils add salt.

Place the pumpkin, onion, turmeric, sugar, nutmeg and milk in a large saucepan. Bring to a boil, cover and simmer for 15-20 minutes. Blend the flour with a little yogurt. Add to the soup with the remaining yogurt. Bring to a simmer, although do not boil. To serve, garnish with toasted pumpkin seeds and a swirl of yogurt.

Turkey Traditional Recipes

Spinach with rice

Blueberry Shortcake Cookies

Serves 2

Ingredients

2 cups blueberries, fresh or frozen 1 teaspoon fresh lemon juice 1/2 cup + 1 tablespoon sugar 2 cups flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 1 cup Stonyfield Organic low fat blueberry yogurt Extra sugar to dust the top of cookies

half kilo of spinach 3 cups of rice 1 onion (chopped) 3 spons of olive oil 1 spoon of tomato paste 2 glasses hot water salt

Preparation

Preheat oven to 375°F. Combine blueberries, lemon and 2 tablespoons of sugar. Set aside. In a large bowl whisk together flour, baking powder, salt and remaining sugar. Cut in the butter until you have coarse crumbs. Stir in yogurt. Fold berry mixture into yogurt mixture. Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2” apart. Dust with sugar and bake for 20-25 minutes or until golden brown. Cool on cookie rack.

In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. Wash the spinach and drain them and then chop. Over medium heat stir and cook them till most of the water evaporates. Stir in rice and add hot water and salt. Close the lid and cook over low heat for 20 minutes, till the rice is cooked. You can serve spinach with rice with yoghurt on top. Also you can sprinkle some red pepper flakes on top.

Germany Traditional Recipes

Stuffed Cabbage Leaves

Coconut Cake

Serves 4

Ingredients

half kilo of rice 1 glasss of olive oil 1 spoon of tomato sauce 1 spoon of red pepper 1 spoon of black pepper a pinch of salt and spices 4 onions 5 pieces of garlic 1 medium sized cabbage 1 green pepper 1 zucchini 1 eggplant yoghurt

2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter 1 3/4 cups sugar, divided 6 large eggs, room temperature 1 teaspoon vanilla extract 1 cup shredded coconut 1 3/4 cups Stonyfield Organic whole milk french vanilla yogurt 1/2 teaspoon cream of tartar your favorite butter cream frosting 2 cups unsweetened coconut

Preparation

Boil the cabbage. Then carve the pepper, zucchini and eggplant. Chop the onions and garlics. Wash rice. Then add tomato sauce, red pepper, salt, black pepper, garlic, onions and olive oil and stir them. Stuff pepper, zucchini, eggplant and cabbage leaves. Put them into sauce pan and add boiled water and salt. Wait until they are cooked and serve with yoghurt.

Preheat oven to 350Â°F. Grease and flour 2 9 inch cake pans. In large bowl sift together flour, baking powder, baking soda, and salt. In a separate bowl beat butter with electric mixer or hand mixer for 1-2 minutes until soft. Gradually add 1 1/2 cups of sugar. Beat until light and fluffy. Separate eggs and add one egg yolk one at a time to wet ingredients mixing constantly (reserve egg whites in a separate bowl). Add vanilla extract and coconut. With mixer on low, alternate adding the dry ingredients and yogurt to batter. Beat the egg whites until foamy. Add cream of tartar to egg whites and continue beating until stiff peaks form. Gradually add remaining 1/4 cup of sugar. With a spatula fold egg whites into batter. Divide batter evenly between cake pans. Bake for 35- 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool before frosting. Frost with the cream frosting and garnish with 2 cups of unsweetened coconut.

Turkey Traditional Recipes

Germany Traditional Recipes

Chickpea Balls

Bamya (Okra) dish Serves 2

Ingredients

500 g chickpeas 1-2 onions 1-2 quarters garlic salt pepper parsley spearmint

Â˝ of bamya (okra) 2 tomatoes 1 onion 3 green peppers half spoon of tomato paste 2 spoons of olive oil Â˝ lemon salt and spices

Preparation

Put the chickpeas in water to swell from the night before. Boil them and then we put them in the multi until they are mashed. Put them in a bowl along with the other ingredients (herbs and spices) and mix them well. Fry them.

Pour the olive oil in the pan and add chopped onions. Fry until the onions turn into brown. Add choped peppers, tomatoes and tomate paste. Stir them for about 2 minutes. Then add washed bamya (okra) and roast it for 10 minutes. Add 2 glasses of water, stir and cook for 15 minutes in low fire. Finally add lemon juice, salt and spices before serving.

Greece Traditional Recipes

Rice Filled Vegetables

Wheat salad Serves 2

Ingredients

1 water glass of boiled wheat 1 water glass of nuts, walnuts and almonds a pinch of salt 1 spoon of olive oil 1 spoon of pomegranate sauce 1 water glass of dried fruits (apple, pear, grapes, apricot, fig, mulberry, etc)

6 tomatoes 3 peppers 500 g potatoes 350 g rice 4 spoons olive oil salt pepper parsley spearmint dill

Preparation

Dice the dried fruits. Break into pieces the nuts. Mix everything in a bowl with wheat, olive oil and pomegranate sauce and serve.

Cut the roof of the vegetables and empty them, keeping the inside. Put the vegetables on a pan. Blend the inside of the vegetables, the carrots, the onions, the garlic and some spices. Put them in a large bowl and we add oil, water, rice and a pinch of salt and pepper. Fill the vegetables. Peel the potatoes and we put them on the pan and cook for an hour.

Turkey Traditional Recipes

Ricevines

Sweet Cheese Panettone (Pască) https://www.thespruce.com/romanian-pork-and-potato-stew-recipe-1137274

Ingredients

250 g vines 2 onions dill parsley spearmint 1,5 cup olive oil 2 lemons

Bread dough: 120 g bread flour 1 cup lukewarm milk 2 tsp dry yeast 56 g melted butter 1 egg 100 g sugar 1 tsp salt 1 tsp vanilla extract 360 g bread flour ¼ cup oil 1 tbsp of milk, if needed

Preparation

Wash the vines. Make the stuffing (onions, rice, spices and herbs). Fold the vines with some of the stuffing inside. Put them in the bottom of a pot. Add water, oil and lemon juice and cook in the kettle for an hour.

Add and stir 1 cup of flour, the lukewarm milk and the dry yeast. Sprinkle 1/2 cup of flour on top and leave at room temperature for 10-15 minutes until the flour on top is cracked. With the dough hook on, add the melted butter, egg, sugar, vanilla extract, salt and the remaining 3 cups of flour. Keep mixing, slowly pouring the oil. When all the oil is added the dough should be smooth and elastic or add a bit of milk. Place the dough in a buttered bowl, cover with plastic wrap and leave at room temperature until double. Divide the dough in 4. Take one piece and roll it out in a 10 inch circle. Place it on the bottom of a well buttered springform. Braid the 3 pieces and place them on top. Cover and let rise for another 40 minutes. In a bowl add and stir the cheese, eggs, sugar, raisins, vanilla exact and lemon zest. Pour this in the middle of the braided circle and bake for 15 minutes at 375ºF. Lower the temperature to 325ºF and bake for 45 minutes. Brush with honey mixed with milk.

Greece Traditional Recipes

Cheese filling: 1 cup ricotta/cream/farmers cheese 2 eggs 1/3 cup powder sugar few drops of vanilla/lemon/rum extract lemon zest, ½ cup raisins

Romania Traditional Recipes

Romanian Panettone (Cozonac)

Octopus Vinegrette

https://www.thespruce.com/romanian-easter-christmas-bread-cozonac-1137266

Ingredients

2 1/4 cup milk 2 1/2 tbsp + 3 1/2 cups flour 1 package active dry yeast 4 egg yolks (room-temperature) 3/4 cup sugar (superfine) 4 ounces raisins (light or dark) Zest of 1 lemon 4 ounces butter (melted) 1 tablespoon dark rum 1 teaspoon vanilla extract 1 tablespoon vegetable (or canola oil) 1 large egg yolk with 1 tbsp water Optional: 1 ounce walnuts, 1 tbsp raisins, 1/2 cup confectioners sugar

1 octopus vinegar oil oregano

Preparation time: 20 minutes Cooking time: 60 minutes

Preparation

Scald 1/2 cup milk and stir in 2 1/2 tablespoons flour until smooth. Let cool 10 minutes. Heat another 1/2 cup milk just until lukewarm. Place yeast in a bowl and pour lukewarm milk until dissolved. Add this mixture to the milk-flour paste and beat until large air bubbles appear. Cover and let rise at least 15 minutes. Heat the remaining 1/4 cup milk to lukewarm. Pour into a warmed bowl. Stir the egg yolks, sugar, raisins, zest, yeast mixture and 3 1/2 cups flour. Knead, adding about 3 ounces of melted butter to achieve a nonsticky ball of dough. Add rum, vanilla and oil and knead another 3 minutes. Cover with plastic wrap and let rise until doubled. Knead another 5 to 10 minutes with hands dipped in some of the melted butter. Coat a 10-inch round pan at least 3 inches deep or a 9x5x3-inch loaf pan with cooking spray and put the dough twisted with buttered hands. Cover with plastic wrap and let rise until dough reaches the top. Brush the dough with egg wash. Sprinkle with optional walnuts and raisins. Bake for about 1 hour in 350ÂşF. While the cake is still hot, you can sprinkle with confectionersâ&#x20AC;&#x2122; sugar.

Clean the octopus. Wash it and boil it with no water. Add vinegar. Cook it until it gets softer. Serve it with some oil and oregano.

Romania Traditional Recipes

Pork and Potato Stew (Cartofi cu Carne de Porc)

Mousaka

https://www.thespruce.com/romanian-pork-and-potato-stew-recipe-1137274

Ingredients

3 potatoes 3 spoons olive oil 1 onion 2 zucchinis 1 large eggplant salt and pepper 1 spoon tomato sauce 500 g meat 100 g butter 100 g flour 750 ml milk 3 egg yolks

1 pound pork loin, trimmed of fat and cut into 1-inch pieces Lard, bacon fat or oil for pan frying 2 large onions, finely chopped 2 tablespoons tomato paste 1 tablespoon Vegeta seasoning 1 teaspoon hot or mild paprika Salt and pepper to taste 1 pound potatoes, peeled and cut into 1-inch cubes Chopped dill or parsley

Preparation

Cut the eggplants into long pieces. Cut the potatoes the same way and fry them. Put the oil in a pot along with the onions and the meat. Add the tomato sauce and the spices and we let it boil. Make the bechamel sauce. In a pan, strew the potatoes, the eggplants and the meat. Strew the bechamel sauce and cook in the oven at 200ÂşC.

To make the stew: In a large skillet with a lid or a Dutch oven, sautĂŠ the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sautĂŠ until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender. When pork is almost tender, add the potatoes, tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender. Remove from heat and add chopped dill or parsley. Serve with mamaliga.

Greece Traditional Recipes

Preparation time: 20 minutes Cooking time: 60 minutes

Chicken Liver (Ficat de GÄ&#x192;ina)

Homemade Almond Milk

https://www.bbcgoodfood.com/recipes/284606/chicken-liver-with-onions

Vegan and Gluten-Free

Ingredients

500g chicken liver 4 tbsp sunflower oil 100g butter 2 medium onions 3 tbsp majoram 2 tsp crushed black pepper 1 tomato 4-5 finely sliced bacons (for smoky taste) 1/3 glass of white wine 2 pinch of salt

1 cup of soaked almonds 2/3 cups of water

Preparation

Wash the chicken livers, get rid of the fat and cut them to half. Pat dry with kitchen paper. Slice the onions and the bacon. Take a big frying pan, heat the oil and butter put the bacon and fry until it is golden. Then you can add the onions and stir fry for another few mins until gets tender. You can turn down the heat now and add the chopped tomato and the livers. Cover the pan with a lid and cook for about 5 mins. Check and stir the livers. The livers can splash if they are wet! You can add the black pepper, the wine and the majorams. Cook for another 4-5 minutes. You will see a kind of stew in you pan. Now you can turn up the heat and stir to let it thicken a bit. Now it is time to check the livers. Stab them with a knife. If thereâ&#x20AC;&#x2122;s no blood coming out from the liver, it means they are ready. Do not overcook the livers, they become hard. If the liver is soft and ready, you can turn off the heat and add the rest of the majorams and season with the salt. You can serve with rice or fresh white bread.

Soak one cup of almonds in water overnight or for about 6-8 hours. Rinse the almonds and drain the water. Blend the almonds with the water, dates and vanilla extract. Strain the mixture using cheesecloth or a nut milk bag or a regular strainer.

Optional 1/2 teaspoon of vanilla extract 2 dates

Romania Traditional Recipes

Tips Keep the almond pulp to make vegan brownies, almond flour, veggie burgers, etc. Keep it in the fridge for 3-4 days.

Polenta (Mămăligă)

Oat Pancakes with Fresh Fruit Vegan

Ingredients 120 g almond/oat/soy/coconut /hemp/ rice/cashew/hazelnut/peanut/walnut/ quinoa/flaxseed milk 50 g self-rising flour 50 g oats 50 g banana 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp brown sugar freshly chopped fruits to garnish agave/maple/brown rice syrup to taste 2 tbsp. olive oil

Tips You can make this recipe healthier by using a nonstick pan so you don’t use oil or substitute the sugar with stevia or maple/agave syrup. The first pancake might not be as good as the others.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-polenta-recipe-1915185

Ingredients 6 cups water 2 teaspoons salt 1 ¾ cups yellow cornmeal 3 tablespoons unsalted butter

Preparation time: 5 minutes Cooking time: 25 minutes

Preparation

Blend all the ingredients in a blender except for the oil, fruits and syrup until a thick batter has been formed. In a frying pan heat up the olive oil and place approximately 1 1/2 tbsp. of the batter onto the pan. Wait until little bubbles form on top of the pancake and then flip it onto the other side. When it is really easy to move the pancake from the pan, it means they are ready. Serve with fruit and syrup.

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

Greece Traditional Recipes

Beef Soup with Semolina Dumplings (Supă cu Găluște)

Cococnut Bliss Balls

http://allrecipes.com/recipe/257289/omas-griessnockerlsuppe-beef-and-semolina-dumpling-soup/

Vegan

Ingredients

Beef stocks: 1 + ½ pounds beef bones 1 pound beef shank (beef shin meat) 2 quarts cold water 1 large onion, peeled and halved ¼ teaspoon black peppercorns 1 bay leaf salt to taste 1 parsnip, peeled and sliced 1 leek, trimmed and chopped 1 carrot, peeled and sliced 1 stalk celery, trimmed and sliced freshly ground black pepper

Dumplings: ½ cup milk 5 + ½ tablespoon butter, softened ¾ cup semolina flour 2 eggs 1 pinch ground nutmeg, salt to taste

2 tbsp sunflower seeds 2 tbsp chia seeds 2 tbsp ground flax seeds 200 g wholegrain rolled oats almond pulp (leftover from nut milk recipe) 100 g unsweetened shredded coconut

Tips You could definitely add ingredients to this recipe or take out something that you don’t like. Eat these as a snack.

Preparation

Place beef bones and shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook for 30 minutes, skimming foam from the top. Reduce heat and simmer stock for 1 hour. Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour. Strain stock through a fine-mesh sieve and return to the pot; season with salt and black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock. Bring stock to a boil; reduce heat to low, cover pot and simmer. Heat milk in a small saucepan over medium heat; add butter and cook until it is melted. Gradually stir semolina into mixture with a wooden spoon until smooth. Lightly beat eggs and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and put in a cool place for 30 minutes. Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

Combine all the ingredients together. Then form a dough-like consistency and roll the mixture into bite-sized balls. Sprinkle or dip them in coconut shreds.

Romania Traditional Recipes

Greece Traditional Recipes

Tripe Soup (Ciorbă de Burtă)

Tomato Bruschetta

http://www.themidlandhostel.com/the-famous-romanian-tripe-soup-recipe-in-english/

Ingredients

roma tomatoes, chopped sun-dried tomatoes, packed in oil minced garlic olive oil balsamic vinegar fresh basil salt ground black pepper french baguette shredded mozzarella cheese

3-4 kg of raw veal tripe 1 cow bone (600-800 gr, just the bone, with no meat) 1 spoon unground pepper 4 bay leaves 2 carrots 2 oil spoons 1 garlic head 8 wgg yolks 500 gr sour cream salt, pepper, vinegar

Preparation

Preheat the oven. In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

In Romania you can find tripe straight from the shepherd and though you have to clean it yourself, it is much better. Cut the tripe in pieces as big as a palm and boil it with the cow bone, bay leaves, ungrounded pepper and a spoon of salt. Make sure there is enough water in the pot, the tripe is difficult to boil and it will take around 2 hours with a pressure pot. After it is boiled, strain the water, remove the pepper, bay leaves and the cow bone. Let it cool. Cut it into stripes 9cm long and 0.5cm thick. Put the water back on the fire and add the tripe stripes. Clean the carrots, grate them and fry them with the oil spoons until they’re soft. Add the carrots to the soup and boil for a couple of more minutes and set the pot aside. Prepare the garlic sauce: cut it in very thin slices and then smash it together with a few spoons of very cold water. Add it to the soup. Add salt and pepper to your liking. Mix the egg yolks and the sour cream together, dilute it with a ladle of soup and then add it to the soup pot. Serve with vinegar and hot peppers.

Italy Traditional Recipes

Preparation time: 30 minutes Cooking time: 3 hours

Boeuf Salad (Salată Boeuf )

Shrimp and avocado pasta salad

http://www.jocooks.com/salads/beef-salad-salata-de-boeuf/

Ingredients

2 lbs beef or turkey white or dark 1 cup frozen peas 1 + 1/2 cups pickles chopped 2 lbs potatoes peeled 1 lb carrots peeled ½ to 1 cup mayonnaise ¼ cup mustard salt and pepper to taste

16 oz package penne pasta 1 pound of cooked shrimp (16-20 count), peeled and deveined 1/2 cup shredded cheddar 1 avocado, peeled and diced 1 cup Stonyfield Organic fat free plain yogurt juice of 2 lemons 2 tomatoes, seeded and diced 1 cucumber, peeled and sliced into 1/4-inch-thick half moons 1 cup green beans, blanched and chilled 1 teaspoon crushed red pepper salt and pepper to taste

Boeuf Salad is a traditional salad made for Easter, Christmas and New Year’s Eve. It can be served as a side dish, or a meal on its own.

Preparation

Boil the beef for about 3 hours, or use a pressure cooker to finish faster. It needs to be very tender. If using turkey or chicken, boil the meat until cooked through, probably takes about 45 min to 1 hour for turkey breast, depends on the size of your breast. Take the meat out and let it cool before chopping. Boil the potatoes and carrots. Let everything cool and start dicing everything. Dice the meat, potatoes and carrots, they should all be small pieces about 1/2cm by 1/2cm. Make sure you drain all the juice from the diced pickles and peas. Add all the veggies and meat to a big bowl, then add mayo and mustard, season with salt and pepper and mix everything together. You will end up with a big bowl of salad, traditionally we smooth out the top of the salad with a knife and spread more mayonnaise and smooth that out. Cover with plastic wrap and you can refrigerate it for days up to a week. Serve salad cold, do not warm it up.

Cook pasta according to package instructions. Rinse pasta under cold water and drain. In a large bowl gently toss together pasta, shrimp, cheddar cheese, avocado, yogurt, lemon juice, tomatoes, cucumbers, green beans, crushed red pepper, and salt and pepper to taste. Serve chilled.

Romania Traditional Recipes

Italian Sausage Soup

Pudim de AbĂłbora (Pumpkin Pudding)

Ingredients

italian sausage clove garlic, minced beef broth stewed tomatoes sliced carrots beans, undrained zucchini, cubed spinach - packed, rinsed and torn ground black pepper salt

900 g of yellow pumpkin with no skin, in pieces 250 g sugar 1 cinnamon stick 8 eggs 150 g sugar (for the caramel) 125 ml water

Preparation

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Place the pumpkin, half the 250g of sugar and the cinnamon stick in a pan. Stir, cover the pan and cook on low heat for 1 hour. Remove the cinnamon stick and grind everything up. Stir and when it starts to boil turn off the stove. Let cool. In a pudding pan, put the water and the 150g of sugar. Stir and let boil on medium heat for approximately 10 minutes until it caramelizes. Remove the pan from the stove. With a spoon, line the pan with the caramel. In a bowl, place the cold pumpkin, the remaining sugar, and the eggs. Whisk until everything is well combined. Place it in the pan and cover. Place the pudding pan inside a large pot and add water until the middle so that it cooks in bain-marie. Take to the preheated oven at 190Âş and let cook for about 1 hour. After one hour, use a toothpick to check if its cooked, and remove from the oven. Let the pudding cook and take it out of the pan. After the pudding is cold, itâ&#x20AC;&#x2122;s ready to serve.

Italy Traditional Recipes

Pรฃo de Lรณ (Sponge Cake)

Rigatoni alla Genovese

Ingredients

8 egg yolks 2 eggs 8 tablespoons of refined sugar 4 tablespoons of wheat flour 1 tea spoon of yeast

Pancetta, diced beef chuck celery, diced carrot, diced salt and ground black pepper tomato paste 1 bay leaf white wine yellow onions, sliced red onions, sliced boxes uncooked rigatoni chopped fresh marjoram leaves cayenne pepper grated Parmigiano-Reggiano cheese

Preparation

The first step of the Portuguese sponge cake recipe is to whisk the two eggs with the sugar, until its creamy. Without stopping, add the egg yolks one by one and keep stirring for tem more minutes, or until the mixture doubles in size. Afterwards add the flour and the yeast. Wrap the mixture with circular spoon or spatula movements, until everything is well combined. Transfer the mixture into a round cake pan lined with parchment paper, and put it in the preheated oven at 180ยบ for 15/20 minutes.

Heat oil in a pot over medium heat. Cook pancetta for about 6 minutes. Reserve the pancetta. Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes. Reduce heat to medium-high. Add celery, carrots, the pancetta, salt and pepper. Cook and stir about 5 minutes. Add a tablespoon of tomato paste, bay leaf, and white wine. Cook and stir for 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir. Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Cook until beef and onions seem to melt into each other. Bring a pot of lightly salted water to a boil. Cook rigatoni in the boiling water, 10 to 12 minutes. Add it to the sauce and cook until heated through. Serve topped with the marjoram and freshly grated Parmigiano-Reggiano cheese.

Portugal Traditional Recipes

Sicilian Spaghetti

Arroz Doce (Rice Pudding)

Ingredients

spaghetti olive oil cloves garlic, crushed anchovy fillets, chopped fine bread crumbs chopped fresh parsley ground black pepper to taste freshly grated Parmesan cheese

250 g rice 1 tablespoon of olive oil 1,5 dl milk 2 lemon peels 1 big cinnamon stick sugar, powdered cinnamon salt to taste

Preparation

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Cook the already washed and drained rice on 6 dl of boiling water with salt and olive oil. While stirring the rice, add warm milk, sugar, the cinnamon stick and the lemon peels. After the cream has involved the rice, sprinkle with cinnamon and serve.

Italy Traditional Recipes

Carne de Porco Ă Alentejana

Grilled Tofu and Melon Salad

Ingredients

500 g pork 2 onions 2 garlic cloves 1 tablespoon of red pepper paste 4 tomatoes 1 kg clams 2 spoon of olive oil coriander salt and pepper to taste 2 dl white wine 1 bay leaf 2 cloves

2 (8-ounce) packages prepared marinated tofu 1/2 cup dried cherries (optional) 1/2 cup toasted pecan pieces (optional) 4 cups baby arugula leaves 4 cups baby lettuce leaves 2 cups chopped cantaloupe 1/3 cup extra virgin olive oil 2 tbsp lime juice 1 tbsp agave nectar 1 tbsp balsamic vinegar 1 small clove garlic, finely chopped Salt and pepper to taste

Preparation

Cut the meat in small pieces. Add the red pepper paste, white wine, the bay leaf, the cloves, the minced garlic cloves, salt and pepper. Stir. Slice the onions, cut the garlic cloves and remove the skin and seeds off the tomato. Take it to the pot on the stove with a tablespoon of grease. Let it braise until the tomato and the onions are cooked. Add the clams, already washed. As soon as the clams open, season with salt and pepper and let simmer for another minute. Remove from the stove. In a different container fry the drained meat with the remaining grease, on a very high temperature. Add 2 tablespoons of the marinade liquid and let simmer for another 15 minutes. Add the clams and serve the meat with chips or potatoes.

Heat a grill. Over moderate heat, grill tofu for 2 to 3 minutes on each side to create grill marks and heat throughout. Transfer tofu to a plate and set aside. Put cherries, pecans, arugula, lettuce, and cantaloupe into a large serving bowl, toss gently and set aside. In a separate bowl, whisk together oil, lime juice, agave nectar, vinegar, garlic, and salt and pepper to make a dressing. Drizzle dressing over lettuce mixture and toss gently to coat. Decoratively lay grilled tofu over the top and serve.

Portugal Traditional Recipes

Mini Blueberry Waffles with Orange Cream Yogurt Dip

Bacalhau Ă Gomes de SĂĄ

Ingredients

1 1/2 cups of organic nonfat vanilla 1 to 2 tablespoons honey 1 small, thin-skinned organic orange, cut into thin wedges (with peel), seeds 1 package of organic mini blueberry waffles

1 kg codfish 1/2 kg potato 4 tablespoons olive oil 1 garlic clove 2 onions 2 boiled eggs 12 black olives 1 glass of milk salt, pepper and parsley to taste

Tips Make the sauce up to 3 days ahead so it will be ready when you need it!

Preparation

Blend 1 cup yogurt, honey and 1/4 of the orange wedges (with peel) in a food processor until smooth. Transfer to a bowl and stir in remaining yogurt. Serve waffles and dipping sauce with remaining orange wedges on the side.

Soak the codfish the day before, and change the water many times for it to lose the salt. Boil and shred. Lay the codfish in a tray. Cover with the onion and minced garlic. Spread the potatoes cut into thin slices. Sprinkle with salt, pepper and parsley. Irrigate with olive oil and milk. Add the black olives with no seed and take to medium temperature oven for 30 minutes. Serve with slices of boiled egg on top.

Italy Traditional Recipes

Aรงorda Alentejana

Apple Cranberry Strudel

Ingredients

4 eggs 4 garlic cloves chopped coriander 4 slices of bread 4 tablespoons of olive oil 1,5 l of water salt to taste

5 apples, peeled, cored and thinly sliced 1/3 cup dried cranberries 1/2 cup sugar 1 tbsp all purpose flour 2 tsp cinnamon

Preparation

In a mortar, crush the garlic. Gradually add the coriander and mix very well. In a pot, boil the water with salt. Break the eggs and add to the water one by one. Let the eggs poach for 3 minutes. After the eggs are poached, use the skimmer to remove them to a plate. Turn off the stove. To the water where you cooked your eggs, add the coriander and garlic mix and olive oil. Mix. On the bottom of each soup dish, place a bread slice and the egg. Pour the broth on top and serve.

Heat oven to 350ยบ F. First of all we have to prepare the pastry. In a small bowl, beat egg, oil and salt. Lay a sheet of phyllo pastry on the work surface and lightly coat the surface of the sheet with the mixture. Sprinkle evenly with 1/2 tsp breadcrumbs. Repeat this step layering all the sheets of phyllo pastry on top. Spread the apple mixture along one end of the pastry and lift edges of the pastry near apples and roll over to form a roll. Place on a cookie sheet and brush with remaining mixture. Sprinkle with tsp sugar. Bake 25 to 30 minutes. Pastry should be golden brown. Remove from oven and cool slightly. Slice in with a bread knife.

Pastry: 6 sheets phyllo pastry (thawed) egg white tbsp olive oil pinch salt tbsp bread crumbs 1 tsp sugar for topping

Portugal Traditional Recipes

Italy Traditional Recipes

Bacon Rolls

Sopa de Tomate (Tomato soup)

Ingredients

500 ml milk 1 kg flour 50 g fresh yeast 1 egg 2 teaspoons of salt 150 g butter/margarine 50 ml oil 3 /4 glasses of sugar

4 tomatoes 2 onions 4 garlic cloves 2 bay leaves 2 dl of olive oil 1,5 l water 4 cod slices 6 eggs 4 medium sized potatoes bread (to taste) parsley (to taste)

Preparation

Prepare the filling by cutting the bacon and onions into cubicles and mix those with ground pepper. You will need freshly prepared Yeast dough. Put the dough on the table, use the fingers to press one corner of the dough flat until you get 4x4cm surface (0.5cm width), put on the surface 1/2 teaspoon of filling and roll it up - lift the front edge of dough over the filling and press to the far end of the surface. Use a glass to squeeze off a half-moon shaped roll - you have made the first bacon roll. Repeat the activity until all dough and filling is used up. Put bacon rolls on the pan and let them rise before the baking. Bake until ready.

Slightly braise the minced tomatoes, the onion cut in half-moons, the bay leaves, the garlic and the olive oil. Afterwards, pour the water and let it simmer on low heat for 5 minutes. At this point you add the sliced potatoes, and when these are nearly cooked, add the codfish and, lastly, the eggs so that they can poach for 3 to 4 minutes. Add a bit of parsley over the mix or, if you prefer, oregano. Serve the codfish, the potatoes and the eggs in a dish and, on the side, the slices of bread soaked in the broth.

Latvia Traditional Recipes

PastĂŠis de Bacalhau (Cod cakes)

Grey peas with bacon

Ingredients

300 g codfish 300 g boiled potatoes 4 eggs 100 ml olive oil 1 chopped onion 1 stem of parsley salt and pepper to taste oil

grey peas bacon onion kefir

Preparation

Boil the potatoes whole and with the skin, after being washed, from 30 to 35 minutes. Boil the codfish in another pot for 10 minutes. Remove the skin and the (fish bones and shred the fish inside a clean cloth bag. After the potatoes are boiled, remove the water and the skin. Put the potatoes on a pot on low heat for them to dry a little bit, and mash them after. Braise the chopped onion in olive oil. Mix them with the mashed potatoes and the shredded codfish until itâ&#x20AC;&#x2122;s homogenous. Afterwards add the parsley and the eggs, mixing a little more. With the help of two spoons soaked in olive oil, shape the cakes, frying them a few at a time in abundant, very hot oil. Drain the excess oil with absorbent paper.

In the previous evening cover the peas with hot water. Next day cook until soft (add salt). Cook bacon and onion on the pan. Add the boiled peas and fry for a couple of seconds. Serve with Kefir.

Portugal Traditional Recipes

Barley porridge

Cranberries with sugar icing

Ingredients

pearl barley 300g smoked meat 2 large onions milk butter salt and sugar

approx. 500g of caster sugar 1 kg cranberries 200ml water

Preparation

Peal the potato and cut into 5mmx5mm cubicles. Put barely groats in the pot, cut potato in cubes, water, milk, add sugar and salt. Cover the pot and put on low heat for 20 minutes. Switch off the heat and leave on the stove or other warm place for another 20 minutes. Serve together with cooked bacon and onion.

Combine cane sugar, cinnamon sticks, cloves and 3 cups of water in saucepan. Bring to a boil over medium heat. Simmer until sugar dissolves, stirring occasionally. Pour into a glass bowl, and stir in cranberries. Cover, and refrigerate 8 hours. Drain cranberries. Reserve liquid, straining out cinnamons sticks and cloves, for use as a syrup to add to Cosmos or Cape Cods. Toss cranberries with superfine sugar in large bowl until coated. Place on baking sheet lined with parchment paper. Let dry for 2 hours.

Latvia Traditional Recipes

Whipped semolina cream (debesmanna)

Caraway cheese

Ingredients

semolina milk jam water

1 kg cottage cheese 5 l milk 2 eggs 50 - 100 g butter 50 - 100 g sour cream salt cumin

Preparation

Bring juice and sugar to a boil in a saucepan over medium-high heat. Whisk in semolina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.

Prepare a large bowl, sieve (or colander) and dampened cheesecloth. Pour the milk in a large saucepan and add the cottage cheese. Heat the mixture on medium heat stirring frequently. After 5-7 minutes the milk and cheese will separate, creating yellow whey. Place a sieve over the bowl and pour the mixture. Once itâ&#x20AC;&#x2122;s drained return the mixture to the saucepan. Make sure the saucepan has no residue left or give it a quick rinse. Turn the heat on low and add the egg, butter, caraway seeds and salt. Heat the mixture for 7 minutes constantly stirring. It will become thicker and the curds will be more prominent. Place the cheesecloth in the sieve and pour the mixture in it. To â&#x20AC;&#x153;tieâ&#x20AC;? the cheese pull the corners of the cloth together and spin them until you get a parcel of cheese. Place the parcel in the sieve and let it cool down for 5 minutes. When the parcel has slightly cooled down, squeeze the excess liquid out with your hands (it will be hot). Place the cheese parcel back in the sieve, cover it to add weight on top and place the sieve over a bowl (so the excess liquid drains). Place the bowl in a fridge.

Latvia Traditional Recipes

Rye bread with honey

Potato pancakes

Ingredients

honey 100 g *4 rye flour 100 ml *4 water approx. 500 g course rye flour approx. 100-150 g course wheat flour seeds by choice 2 tea spoons of salt maple leaves (or other big leaves) water (approx.350-400 ml)

5 large potatoes 1 egg 1 onion 1 tbsp oil 1 tbsp sour cream 1 tbsp flour

Preparation

In the previous evening cover half of flour with boiling water, stir it until the dough gets sweet. Then sprinkle the top with the flour, cover with linen towel and let it until the next morning. In the morning add the other half of the flour and break the dough. If the dough turns too solid then add more boiling water. Cover with the linen towel. Form the bread loafs, put them on maple leaves and bake in the hot oven. No salt is added to this dough! Serve together with honey.

Peel the potatoes and grate finely, squeeze off the potato juice (put it aside in a separate bowl). Now you need to be pretty fast - cover the potato mass with boiling milk to prevent them from getting dark. Take the bowl with the potato juice and carefully pour off the liquid until you see starch in the bottom. Add the starch to the potato mass. Add eggs, salt and stir well. Add finely chopped onion and ground pepper. Add wheat flour to make the dough more tick. Fry pancakes in preheat oil from both sides until golden. Eat hot with sour cream or lingo berry jam.

Latvia Traditional Recipes