Ecookbook by Petra

13.9.2015.

Ilustrations by Students at Liceul de arte “Bălaşa Doamna" (Târgovişte, RO)

Edited by Petra Šala and Dubravka Štiglić, teachers from Privatna jezično-informatička gimnazija “Svijet” (Zagreb, CRO)

This project has been funded with a support of European Commision. This publication only reflects the views only of author, and the Commision cannot be held Responsible for any use which may be made of the information contained therein.

13.9.2015.

BULGARIA     

CROATIA     

BAKED OCTOPUS WITH POTATOES EASTER BREAKFAST TABLE SLAVONIAN WEDDING CAKES STRUKLI TURKEY WITH MLINCI

CZECH REPUBLIC     

BANITSA ROAST LAMB WITH PATIENCE DOCK SHOPSKA SALATA / SHOPSKA SALAD YOGHURT WITH FRUIT AND HONEY TARATOR

APPLE STRUDEL BESKYD CABBAGE SOUP BAKED YEAST DUMPLINGS PORK „SPARROW“ WITH SPINACH AND HOMEMADE POTATO DUMPLINGS RABBIT IN CREAM SAUCE

GREECE     

13.9.2015.

GEMISTA / STUFFED BELL PEPPERS AND TOMATOES DAKOS ELIOPSOMO / OLIVE BREAD MELOMAKARONA/ HONEY CAKES TRACHANAS / FRUMENTY

HUNGARY     

ITALY     

FILETTO LASAGNE ALLA BOLOGNESE BROCCOLI FLAN WITH GORGONZOLA CHEESE TIRAMISU TORTELLI VERDI

ROMANIA     

HUNGARIAN STUFFED PEPPERS LECSÓ WITH TARHONYA BEJGLI / POPPY SEED ROLL STUFFED CABBAGE ZSERBÓ SLICE

CIORBĂ DE HRIBI / BOLETUS SOUP COZONAC THE ROMANIAN LAMB DROB TOCHITURĂ MOLDOVENEASCĂ / MOLDAVIAN TOCHITURA PASCA

SPAIN     

13.9.2015.

FABADA / BEANS & PORK STEW PAELLA ARROZ CON LECHE / RICE PUDDING SIDRA TORTILLA DE PATATA / SPANISH OMELETTE

TURKEY     

10.

AYRAN BAKLAVA SAC KAVURMAS / LAMB KEBAB TARHANA CORBASI / TARHANA SOUP TURKISH COFFEE

UK     

13.9.2015.

BEST YORKSHIRE PUDDINGS EASY CORONATION CHICKEN FAVOURITE MINCE PIES FISH, CHIPS & MUSHY PEAS SCONES

PARTNER SCHOOL: SREDNO OBSHTOOBRAZOVATELNO UCHILISHTE "PANAYOT VOLOV", KASPICHAN, BULGARIA 13.9.2015.

THE MOST COMMON INGREDIENTS IN BULGARIAN CUISINE English

Bulgarian

yoghurt

кисело мляко

white brined cheese

бяло саламурено сирене

beans

боб

leek

праз

savory

чубрица

dock

лапад

dry peppers

сухи чушки

poultry meat

птиче месо

potatoes 13.9.2015.

картофи

BANITSA Sweet or savoury, for breakfast, lunch or dinner with stuffing – approved!  INGREDIENTS • • • • • • •

2 boxes phyllo dough 200 g yellow cheese (Bulgarian kashkaval or a mixture of cheddar and mozzarella) 500 g white cheese (Bulgarian sirene or feta cheese) 7 eggs 100 g butter ½ cup soda water 1 cup yogurt

 PREPARATION 1. Mix 6 eggs with grated butter, crumbled white cheese and the yellow cheese cut in small pieces. Add the yogurt. 2. In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time. Finish with a layer of phyllo dough. Then cut the banitsa into serving pieces. 3. Mix the last egg with the soda water and stir. Pour the mixture over the banitsa and make sure there are no pieces of the phyllo dough left dry. 4. Bake in a preheated over at 200°C for 40 minutes, or until golden. 13.9.2015.

13.9.2015.

ROAST LEG OF LAMB WITH DOCK It’s the ideal dish for the May holidays. It necessarily must be consumed with chilled wine or cold beer. Or maybe both! 

 INGREDIENTS • • • • • • • • • • • • • • •

1½ cups rice 300 g Patience dock leaves 3 bunches spring onions 1 bunch parsley 1 bunch mint 1 cup vegetable oil 1 tbsp ground paprika 1 tsp ground black pepper salt meat: 1 lamb leg black pepper ground paprika salt vegetable oil

13.9.2015.

 PREPARATION 1. 2. 3. 4. 5.

6. 7.

Salt the lamb leg and sprinkle it with ground paprika, black pepper and vegetable oil. Add 4½ cups of water in the baking pan and wrap it in tinfoil. Roast the lamb in moderately heated oven at 180°C for about 3 hours. Chop the onions, the dock, the parsley and the mint finely. Fry the onions in heated oil until golden. Add the dock and mix until it’s soft. Sprinkle with salt, black and paprika and mix well. Cover the roast lamb with the sauce from the roasting, put the fried vegetables around it and roast for about 30 minutes. 10

13.9.2015.

SHOPSKA SALAD A feast for the senses! Prepared with fresh garden vegetables and lavishly sprinkled with white brined cheese, and all with the colours of the national Bulgarian flag.

 INGREDIENTS • • • • • • • •

4 ripe tomatoes 2 long cucumbers 1 onion 1 red or green bell pepper 1/3 bunch parsley 2 tbsp olive oil 3 tbsp red wine vinegar 1 cup Bulgarian cheese (or feta cheese)

 PREPARATION 1. 2.

Chop the tomatoes (we recommend leaving the pieces bigger), cucumbers and peppers and put them in a bowl. Add the finely chopped onions and parsley. Sprinkle with oil and vinegar and mix it all together. Grate the feta cheese on top.

13.9.2015.

YOGURT WITH FRUIT AND HONEY Gentle and pleasant in taste, this dessert is prepared easily and quickly with fragrant and healthy fruit. A wonderful ending to any dinner.   • • •

INGREDIENTS yogurt fruit honey or sugar

 1. 2. 3.

PREPARATION Chop the fruit. Sweeten with sugar or honey. Add the yogurt.

13.9.2015.

TARATOR A cold summer soup, served with cold homemade brandy.  INGREDIENTS • • • • • • • •

1 long cucumber (chopped, grated or peeled) 1 garlic clove 4 cups yogurt 1 cup water 1 tsp salt 1 tbsp dill (finely chopped) 4 big pecans (well crushed) 3 tsp olive oil

 PREPARATION 1. 2.

Put all the ingredients together and mix well. When ready, garnish with olive oil. Best served chilled.

13.9.2015.

CROATIA

PARTNER SCHOOL: PRIVATNA JEZIČNOINFORMATIČKA GIMNAZIJA „SVIJET“ VLAŠKA 40, Zagreb 18

THE MOST COMMON INGREDIENTS IN CROATIAN CUISINE English

Croatian

mushrooms

gljive

eggs

jaja

bacon

slanina

white wine

bijelo vino

Vegeta

spinach

špinat

chard

blitva

pork chops

svinjski kotleti

fish

riba

almonds

bademi

BAKED OCTOPUS WITH POTATOES You can't achieve the proper taste by cooking this dish in the oven. The key ingredient is the iron bell (peka).

 INGREDIENTS • • • • • • • •

2 kg octopus 1.5 kg potatoes 100-150 ml olive oil 200 ml white wine 200 g carrots 2-3 onions 5 garlic cloves seasoning: chopped parsley, ground paprika, salt, black pepper

 METHOD 1. Prepare the octopus the night before – clean it and freeze it. 2. The next day defreeze the octopus and boil in salted water for 15 minutes. 3. Put the octopus in a pan with all the vegetables, seasoning, add olive oil and white wine. 4. Put the pan under the iron bell and cover it with ashes from the fireplace. 5. Bake it for 40 minutes. 6. The octopus is ready when soft and tender and the potatoes are golden brown 13.9.2015.

13.9.2015.

EASTER BREAKFAST TABLE We always say: when Easter, the only thing you need is some ham, eggs and spring onions.  • • • • • • •

TABLE CONTENT bread cooked ham home-made sausages boiled eggs spring onions fresh horse radish and radish spring salad

•

Easter breakfast table is a very traditional setting. The key products are meat (ham, sausages) and fresh spring vegetables. In most Croatian families, this course is connected to the tradition of blessing the food on Holy Saturday. The family eats the blessed food on Easter morning.

• •

13.9.2015.

SLAVONIAN WEDDING CAKES You have a whole plate of different kind of tiny delicious cakes put in front of you when attending weddings or family celebrations. It makes it worth going!

 TYPES OF SLAVONIAN WEDDING CAKES • • • • • • •

Fluffy coconut cakes Vanilla cakes White square cakes Honey cakes Almond crescents Pralines Waffle cakes

 HOW TO PREPARE THEM 1.

Cookie-type cakes are usually made with flour, butter, sugar and eggs, adding different ingredients like walnuts, coconut, honey and dried fruits into the standard cookie mixture, shaping the cookies into distinctive shapes – flowers, hearts, rolls, squares, crescents, balls. The soft cakes are usually done with many layers of thin pastry covered with pastry cream or filling of your choice (vanilla cream, chocolate, fig paste).

13.9.2015.

STRUKLI Sweet or savoury, cooked or baked, they are the foundation of the gastronomy of northern Croatia. And they are so important that you can find them on the Intangible Cultural Heritage list protected by UNESCO.

 INGREDIENTS • • • • • • • •

250g flour 4 eggs water vegetable oil ½ tbsp lard 1kg cottage cheese 5dl cream salt

 METHOD 1. Mix the flour with lukewarm water, a bit of oil and salt. Let it rest in a warm place for 30 min. 2. Prepare the cheese stuffing – mix 2 eggs, cheese, salt and lard. 3. Spread the dough across the table - it needs to be very thin and soft. Sprinkle it with oil and add the cheese. 4. Roll the dough and cut it, making smaller square-shaped “strukli”. Put the strukli in boiled salted water, adding a bit of oil and cook it for 10 min. 5. After the initial cooking, arrange the strukli into a pan; pour over a mixture of cream, 2 eggs and a bit of salt. Bake the strukli in the oven, 180-200°C for 30 min. 13.9.2015.

13.9.2015.

TURKEY WITH MLINCI Imperative for Christmas feast, but with a special Croatian twist – home-made dough, baked on the hot surface and soaked briefly in hot water. Can you say Merry Christmas?

 INGREDIENTS • • • • • • • •

1 turkey butter stuffing (cooked vegetables of your choice) MLINCI: 400g flour 2 eggs 1 tsp salt 2dl water

 METHOD 1. How to prepare Christmas turkey? You add whatever seasoning you like, you make the vegetable stuffing of your choice and you make sure you don’t forget the butter. The whole turkey cooks for about 2-2,5 hours while pouring the gravy over the turkey, so it doesn’t get dry. 2. Serve it with famous mlinci. 3. For making mlinci, mix the flour, eggs and salt into dough. Shape it into a ball. 4. Roll the dough, making it very thin and cut it in square shapes. Bake the square shapes on hot surface for 30-60sec on both sides. 28 5. Pour hot water over baked mlinci and let them soak for about 5 minutes.

13.9.2015.

THE CZECH REPUBLIC PARTNER SCHOOL: STŘEDNÍ ŠKOLA GRAFICKÁ, BRNO

13.9.2015.

THE MOST COMMON INGREDIENTS IN CZECH CUISINE English

Czech

cumin

kmín

sauerkraut

kyselé zelí

quark

tvaroh

bacon

slanina

marjoram

majoránka

mushrooms

houby

parsley

petržel

chives

pažitka

garlic

česnek

horseradish 13.9.2015.

křen

APPLE STRUDEL  INGREDIENTS • • • • • • • • • • • • •

the dough 400g flour 100g lard 80g sugar ¼ tsp baking powder 1 egg pinch of salt the filling 400g apples 100g sugar 50g raisins 50g wallnuts cinnamon

 METHOD 1. Mix the flour with baking powder. Add an egg, lard, salt and sugar and make a wet and heavy dough. Leave it in a warm place. 2. After an hour, roll the dough, add the fillling and roll it up. 3. Bake the strudel at 180°C for 30 minutes. 13.9.2015.

13.9.2015.

BESKYD CABBAGE SOUP  INGREDIENTS • • • • • • • • •

500g sauerkraut 20g ground cumin 3 potatoes 5 garlic cloves 10g ground paprika 50g bacon 1 sausage 10g sugar chives and parsley for seasoning

 METHOD 1. Rinse the sauerkraut with water. Add 1 cut potato, salt and cumin. Cook the sauerkraut for 30 minutes. 2. Then add the rest of the potatoes to the soup. If the soup is too sour, add some sugar. 3. Fry the sausage and bacon in a separate pan, add some pepper. Stir all the time. 4. Add the cabbage and cook for another 6 minutes. 13.9.2015. 5. At the end add some crushed garlic, paprika and decorate the dish with parsley.

13.9.2015.

BAKED YEAST DUMPLINGS  INGREDIENTS • • • • • •

0,5 l milk 1 package fresh yeast 3 eggs 120g vegetable oil 1,5kg flour 0,5kg plum jam

 METHOD 1. 2. 3. 4.

Pour the milk into a bowl, add sugar, egg, yeast, oil (or butter), flour, salt and stir. Leave it for 45 minutes. Make a regular pieces of dough, make them flat and coat them in flour. Put plum jam on them and make small balls. Put baking paper on the baking tin (or grease the tin), grease each dumpling with oil and put them on the tin next to each other. 5. Bake them until golden brown. At the end you can spread them with mixture of milk and rum and sprinkle with powdered sugar. 13.9.2015.

13.9.2015.

PORK „SPARROW“ WITH SPINACH AND HOMEMADE POTATO DUMPLINGS  INGREDIENTS • • • • • • • •

1kg pork shoulder 4 garlic cloves 1 onion 1 tsp cumin 2dl water 1 bunch of spinach 1 egg salt

 METHOD 1. Cut the meat into large cubes (remove the membranes). Salt the meat. 2. Slice the garlic and onion and put them on top of salted meat. Then add cumin, pour 60 ml of water and let it roast in the oven preheated to 250°C for about 90 minutes. 3. Prepare the potato dumplings. For the potato dough grate some cooked potatoes and add flour, semolina and eggs. Divide it into 3 parts in the shape of cones and boil in salted water for 25 minutes. 38 4. Stew spinach for 15 minutes. Add garlic and salt for flavour.

13.9.2015.

RABBIT IN CREAM SAUCE  INGREDIENTS • • • • • • • • • • • • •

6 rabbit legs 2 tbsp flour 700ml chicken broth 1 tbsp mustard 250g butter 100g onion 140g carrots 140g celery 1,5 tsp vinegar 1,5 tsp sugar 200ml cream 60g lard seasoning: bay leaf, pepper, thyme

13.9.2015.

 METHOD 1. 2. 3.

4. 5.

Melt the butter in a huge pot. Add some bay leaf, pepper and thyme. Fry the lardy covered rabbit legs. After a couple of minues remove the meat and add some onions, celery and carrots to the hot butter. Fry it for a moment, stir it all the time and add mustard, sugar and vinegar, sprinkle it with flour. Fry it for a short time and then put the legs to the pot again. Pour chicken broth to the pot and let it cook for 45 minutes. Remove the meat again, and let the sauce cook for some time to make it thick. Press it through a sieve. Add cream, salt, pepper and put into the oven. Serve the meal with dumplings. 40

13.9.2015.

GREECE

PARTNER SCHOOL: AXION PRIVATE SCHOOL OF XANTHI, GREECE 13.9.2015.

THE MOST COMMON INGREDIENTS IN GREEK CUISINE English

Greek

olive oil

ελαιόλαδο

rice

ρύδι

green beans

θαζολάκια

oregano

ρίγανε

basil

βαζιλικός

spinach

ζπανάκι

lentils

θακές

parsley

μαϊνηανός

garlic

ζκόρδο

13.9.2015.

GEMISTA / STUFFED BELL PEPPERS AND TOMATOES Traditional summer food of the whole country.  INGREDIENTS • • • • • • • •

4 ripe tomatoes 8 green bell peppers onion ½ bunch parsley 1 cup olive oil 2 cups soft rice 4 cups water sugar

 METHOD 1. Take out the inside of the tomatoes and extract the seeds from the inside of the bell peppers. 2. In a big pot add ½ cup of oil, brown the onions and add the tomato juice. After the sauce has become thick, turn off the heat and add the rice, the mint and the parsley. Add salt and pepper, sugar and a cup of water and leave it on the heat for 5 min. 3. Stuff both the peppers and the tomatoes. Place them into a tray and add the remaining olive oil and three cups of water. 4. Bake at 180°C for about 40 minutes. 13.9.2015.

13.9.2015.

DAKOS You may eat it at any occasion.  INGREDIENTS: • • • • • • •

bread (rusk) tomato 100g feta cheese onion capers oregano olive oil

 METHOD: 1. 2. 3.

Moist the rusk bread with some water and add as much oil as you wish. Then add chopped tomato in cubes and grate feta cheese. Then you add some onion, capers and oregano on top.

13.9.2015.

ELIOPSOMO / OLIVE BREAD  INGREDIENTS • • • • • •

flour 1 glass sunflower oil 1 glass fresh orange juice 1 package baking powder black olives, pitted salt, oregano

 METHOD 1. Pour oil and orange juice into a bowl. Add flour, baking powder and salt. Knead using your hands until the pastry is sticky. 2. Separate the pastry into 2 or 4 pieces and with the aid of a rolling pin stretch each piece of pastry. At the center of each piece add olives and oregano and fold them in the shape of an envelope. 3. Put the bread on a tray and bake at 180°C (preheated oven) for 30min.

13.9.2015.

MELOMAKARONA/ HONEY CAKES A top Christmas dessert that is cooked in every Greek home!  INGREDIENTS • • • • • • • • • •

1.5 glass oil 1 glass fresh orange juice 3 tbsp sugar 3 tbsp grated nuts 1.5 tbsp baking soda 1 kg wheat flour for the syrup: 2 cups sugar 2 cups honey 2 cups water

 METHOD 1. 2. 3. 4. 5. 6.

Place half of the flour in a large bowl making a well in the center, where you need to combine the sugar, the nuts and the oil and start blending the ingredients. In the meantime add the baking soda into the glass of orange juice, stir it and when it starts foaming, place it with the rest of the flour to the initial mix. Gently knead the dough and then start molding the dough into small pieces (6cm each) and place them in the baking pan. Bake it at 200°C for about 15-20 minutes. While the cakes are being baked, prepare the syrup. Boil honey and sugar in water for 5 minutes and then remove the spume from the top. Using a skimmer (a big spoon) dib the hot cakes in the syrup one by one, let them absorb it and then place them on a plate and sprinkle them with grated nuts and sugar. Small honey cakes can be kept for up to a month in a dry place. 50

13.9.2015.

TRACHANAS / FRUMENTY It is a delicious traditional soup that is widely cooked in many Greek regions.  • • • • • • • • • •

INGREDIENTS for trachanas (makes 5kg): 7,5kg wheat flour 4,5l fresh milk 100g sea salt for frumenty: 4 cups water 12 full spoons frumenty 2 full spoons butter salt and pepper feta cheese

 METHOD 1. Boil the milk, cool it down and blend with flour and salt. Knead the mix and separate it in small pieces, leave for 1 day in a shady place in order to get dry. The next day grate the pieces of dough and leave them spread out for 2-3 days to dry out. Eventually store the product in glass vases. 2. Boil water and blend the trachanas, salt and pepper. Let it cook at a low temperature for 15-20 minutes. 13.9.2015. 52 3. Serve the soup and add butter and feta cheese.

13.9.2015.

HUNGARY

PARTNER SCHOOL: BEDŐ ALBERT ERDÉSZETI SZAKKÉPZŐ ISKOLA ÉS KOLLÉGIUM, PUSZTAMÉRGESI TELEPHELY, HUNGARY 13.9.2015.

THE MOST COMMON INGREDIENTS IN HUNGARIAN CUISINE English

Hungarian

ground paprika

pirospaprika

potato

burgonya

onion

vöröshagyma

pork

disznóhús

chicken

csirkehús

salt

só

flour

liszt

sugar

cukor

black pepper

bors

egg

tojás

13.9.2015.

HUNGARIAN STUFFED PEPPERS It’s very popular at the end of summer, when there are a lot of fresh peppers.  • • • • • • • • • •  1. 2. 3. 4. 5.

INGREDIENTS 10 big bell peppers 500g minced pork 150g rice 1 onion 400g tomato sauce 2 tbsp oil 1,5 tbsp flour salt pepper Sugar METHOD Wash the peppers and cut out the core. Start boiling the rice. Take it off when it is half ready. Let it cool. Heat the oil and fry the finely chopped onion until golden. Mix the rice with the minced pork, the chopped and fried onion, salt and pepper. Stuff the peppers with the mixture and put them into a pot. Make some roux with lard and flour. 6. Add some tomato sauce, water and some salt to the roux and pour it on the peppers. 56 7. Cook them for about an hour on low heat. Add sugar if necessary.

13.9.2015.

LECSÓ WITH TARHONYA If we have time only for a one-course meal, we often eat lecsó with tarhonya.  INGREDIENTS • • • • • • • • •

2 big onions 1kg peppers 1kg tomatoes 700ml tomato sauce 200g tarhonya (egg barley) 300ml water salt sugar 1 tbsp oil

 METHOD 1. 2. 3. 4. 5. 6. 7.

Heat the oil and fry the finely chopped onions until golden. Add pepper slices and simmer until the peppers get soft. Add tomato slices and simmer until you get some gravy. Pour some tomato sauce and water into the pot. Season it with salt and some sugar if necessary and simmer it. Add the tarhonya, stir it continuously and simmer until it’s almost ready. Let it grow with the lid on.

13.9.2015.

BEJGLI / POPPY SEED ROLL It’s a traditional dessert; we eat it as the final and sweetest part of the Christmas dinner.

 INGREDIENTS • • • • • • • • • • • • • • • • • •

for the dough: 500g flour 200g butter 50g confectioner’s sugar 10g yeast 150ml milk 1 egg yolk a pinch salt 10g vanilla sugar half a lemon zest for the filling: 500g ground poppy seeds a lemon zest rum raisins 260g sugar 20g vanilla sugar milk

 METHOD 1.

2. 3.

Divide the milk into 2 parts. Put the sugar and the yeast in one part. Put the butter, the egg yolk, the salt and the lemon zest into the other half. Mix them well. Add flour and knead the dough. Cut 4 loaves and put them into the fridge. Wait for 3-4 hours. Make the poppy seed stuffing. Put poppy seeds, raisins, sugar, lemon, rum and milk into a pot. Cook it for a few minutes on low heat. Let it cool. Roll out the dough. Spread it with the stuffing and roll it up. Put the rolls into a buttered pan. Spread the rolls with 2 egg yolks and bake them at 200°C for 40-45 minutes.

13.9.2015.

STUFFED CABBAGE We often eat it in the winter time; it’s a Christmas tradition.  INGREDIENTS • 1,5 kg sauerkraut • 12 sauerkraut leaves • 800g minced pork • 400g smoked pork rib • 150g sausages • 1 big onion • 120g rice • 3 garlic cloves • 1 tbsp paprika • 4 pieces of bay leaves • salt, pepper • 1 tbsp flour • 2 tbsp lard 13.9.2015.

ď ś METHOD 1. 2. 3. 4. 5.

7. 8.

Cook the smoked pork rib and the sausages until they are half ready. Cook the rice until it is half ready, drain it, let it cool. Wash the sauerkraut and the leaves and remove the hard outer veins. Heat the oil and fry the finely chopped onions until golden. Combine minced beef, the rice, the fried chopped onions, mashed garlic in a separate large bowl. Season it with pepper, paprika and salt. Mix it well. Place a small amount of the mixture into the center of a cabbage leaf. Fold the leaf over, tucking in the sides to keep the mixture inside. Pile up the stuffed leaves in a large pot, putting the larger leaves at the bottom and adding the smoked pork ribs and the sausages. Put some sour cabbage and the bay leaves on top. Pour enough water to cover and simmer on medium low heat. When it is ready take out the rolls and the meat. Make some roux with lard and flour. Add paprika and some water. Add the roux to the sauerkraut and boil it. Serve it with bread and sour cream.

13.9.2015.

ZSERBÓ SLICE It’s a dessert which is especially popular in autumn and winter – often after Sunday lunch.

 INGREDIENTS • • • • • • • • • • •

for the dough: 500g flour 250g butter 20g yeast 100ml milk 1 tsp sugar 4 egg yolks a pinch of salt for the filling: 800g apricot jam 350g ground walnut

13.9.2015.

• • • • • • • •

250g confectioner’s sugar 2 tbsp vanilla sugar on top: 5 tbsp cocoa powder 5 tbsp confectioner’s sugar 7-8 tbsp hot water 80g butter 1-2 tbsp fresh lemon juice

ď ś METHOD 1. 2. 3. 4. 5.

6. 7. 8. 9.

Pour some lukewarm milk, add sugar and the yeast and let it rest. Mix together flour, butter and some salt. Add the egg yolk and the yeast with the milk. Knead the dough. Cut the dough into 4 parts. Grease a baking tin. Roll out one part of the dough and put it in the floured baking tin. Spread it with apricot jam. Mix together the ground walnut, the vanilla sugar and the sugar and sprinkle one third of it on the jam. Roll out the second part of the dough. Put it on the first layer and repeat twice (dough, jam, walnut-sugar mix). Roll out the fourth layer and put on the top. Cover the baking tin with a tea towel and let it rest for 1 and a half hours in room temperature. Heat the oven and bake the pastry for 25-30 minutes until light-brown. Let it cool for an hour. For the chocolate glaze: mix the cocoa powder, the confectionerâ&#x20AC;&#x2122;s sugar, the butter and the water. Warm it. When it is ready, add the lemon juice. Spread the mixture on the top of the cake and smooth it with a wide knife. Let it cool and firm completely then cut into narrow slices.

13.9.2015.

ITALY PARTNER SCHOOLS: ISTITUTO D'ISTRUZIONE SUPERIORE "NELSON MANDELA" CASTELNOVO NE MONTI AND CONVITTO NAZIONALE RINALDO CORSO, CORREGGIO 13.9.2015.

THE MOST COMMON INGREDIENTS IN ITALIAN CUISINE English

Italian

flour

farina

olive oil

olio dâ&#x20AC;&#x2122;oliva

basil

basilico

pine nuts

pinoli

hazelnuts

nocciola

tomato

pomodoro

apple

mela

pasta

pesto

lemon

13.9.2015.

limone

FILETTO Pork fillet stuffed with raw ham and parmesan cheese with lambrusco sauce.  INGREDIENTS • • • • • • • • • •

7-8 pork fillets garlic, rosemary, sage 50g flour 150g thick raw ham 250g Parmesan cheese flakes 500ml smooth Lambrusco wine 700ml cream 1000ml dry Marsala wine parsley salt and pepper

 METHOD 1. 2. 3. 4.

Carefully clean the filet from fat and connective tissue. Season with salt and pepper, then lay out the slices of ham and Parmesan cheese flakes. Roll up the meat and tie it with a string. Brown the filet in a non-stick pan with a little oil, put the meat inside a baking pan and sprinkle it with some flour. Add garlic, rosemary and sage; sprinkle it with Lambrusco wine and half quantity of Marsala, add salt and pepper. Bake at 180°C for a few minutes (10 min, approx.), and then try piercing the meat with a carving fork. If a clear liquid comes out, the fillet has to preserve a good rosy colour inside. Take out the meat and cool it. Make the sauce out of cooking fat, little wine, cream and Marsala. Adjust the flavour and thickness at will. 70 Cut the fillet diagonally, thick 1,5cm pieces and serve it covered with sauce.

13.9.2015.

LASAGNE ALLA BOLOGNESE  INGREDIENTS • • • • • • • • • • • • • • • • • • • • •

PASTA 1,2kg flour 12 eggs salt, oil, water BÉCHAMEL SAUCE 1,5l milk 100g butter 199g flour RAGÙ chopped celery and onion 50g minced pork underbelly 50g dried mushrooms 600g mixed meat tomato purée red wine bay leaf garlic salt and pepper olive oil 250g Parmesan cheese 50g butter

13.9.2015.

METHOD 1. Brown vegetables at moderate heat with a drizzle of oil. In another pot, brown the minced pork underbelly, add wine and let it evaporate and then brown meat too, flavour with a crushed clove of garlic and two bay leaves, add wine and let it evaporate again. Add vegetables and chopped mushrooms, tomato purée and cook at a low flame. Adjust flavour. 2. Make a béchamel sauce. 3. Let fresh pasta sit in the fridge for 30 min. Roll it thin and make thin pastries which will be scalded in hot water, let cool and dry. Make alternate layers of béchamel and ragù with pasta and grated Parmesan cheese. End with sauce and generously sprinkle with Parmesan cheese and some butter. 4. Bake for 30 min approx., until the surface is well cooked au gratin.

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BROCCOLI FLAN WITH GORGONZOLA CHEESE  INGREDIENTS

METHOD

• • • • • • • • • • • • • • • • • • •

1. Prepare the thick béchamel, adjust flavour and let it cool covered. Peel, wash and boil broccoli in well salted water (10 min approx.), strain and blend in a blender at low speed with cream and eggs, obtaining a soft purée. Add the thick béchamel and flavour with salt, pepper and nutmeg. 2. Grease 6 crème-caramel moulds with butter, sprinkle with almonds, then fill them with purée (by a “sac à poche”), put it into the oven at 170°C for about 40 min. 3. Just before taking the moulds out, melt the gorgonzola cheese and mascarpone into a pan on a very low flame, mixing in order to create a sweet sauce. Take the moulds out on a dish and season with cream. Decorate the surface with some broccoli tops, salt and some saffron pistils.

SAUCE 1,5 peeled broccoli 100g UHT cream 150g mascarpone cheese 120g almond salt, pepper, nutmeg 100g Parmesan cheese 4 eggs 50g butter saffron pistils BÉCHAMEL SAUCE 250ml milk 25g flour 25g butter salt, pepper, nutmeg GORGONZOLA SAUCE 100g mascarpone 200 cream 250g Gorgonzola cheese

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TIRAMISU  INGREDIENTS • • • • • • •

500g mascarpone cheese 6 eggs 3 packages of biscuits 5 tbsp. sugar 6 tbsp. Marsala wine 6 cups coffee cocoa powder

 METHOD 1. Whisk the yolks and sugar in a bowl until you get a clear and foamy mixture. 2. Take a wooden spoon and work mascarpone in another bowl until it gets smooth and with no lumps. 3. Add yolk and sugar mixture to mascarpone and mix. 4. Beat the egg whites until stiff with a pinch of salt, add to the mascarpone. 5. Mix Marsala wine and coffee at room temperature, then add 2 spoons of water. Quickly, dip Savoy biscuits in the coffee, so that they are well-imbued, but not fully drenched. 6. Line a not too high rim ceramic plate bottom with a Savoy biscuit layer. Then spread out a mascarpone cream layer and level it well using a paddle. Add another Savoy biscuit layer and cover them with remained cream. 7. Dust with bitter cocoa powder and put away into a fridge for 4h (at least). 13.9.2015.

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TORTELLI VERDI  INGREDIENTS • • • • • • • • • • • • •

PASTRY 500g flour 5 eggs FILLING 1kg spinach or Swiss chard 1 onion 1 handful chopped parsley 100g lard or minced pancetta 1 egg 100g breadcrumbs 250g grated Parmesan cheese 250g Ricotta cheese 1 stock cube 1 tsp salt

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ď ś METHOD 1. Blanch the spinach, chop and squeeze the water out. Brown the finely chopped onion with lard (or pancetta) and parsley, then add the stock cube, the salt, and finally the spinach. Cook for about 20 minutes stirring occasionally. 2. Remove the pan from heat, add the egg and, keeping on stirring, add the breadcrumbs. (If the mixture is too soft, add some more breadcrumbs). Leave to cool. 3. When the mixture is cold, add the Ricotta cheese and the Parmesan cheese and combine very well. The filling must not be too soft. 4. On a working surface, knead the flour with the eggs until you obtain a smooth ball. Roll out the pastry and cut it into long strips about 12cm wide. Place a spoon of filling at regular distances of about 10 cm along the strips, then turn the pastry on the filling to make a kind of ravioli. Press the pastry between the fillings and on the edge, so that the filling cannot come out. Cut the edge of each tortello and press again. 5. Cook the tortelli in a large quantity of boiling salted water for about 5 minutes stirring all the time. Drain them and place them in layers in a serving dish, adding melted butter and plenty of Parmesan cheese to every layer of tortelli. Serve hot.

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ROMANIA

PARTNER SCHOOL: LICEUL DE ARTE "BĂLAŞA DOAMNA" TÂRGOVIŞTE, ROMANIA 13.9.2015.

THE MOST COMMON INGREDIENTS IN ROMANIAN CUISINE English

Romanian

wheat flour

Făină de grâu

nuts

nuci

tomato sauce

bulion

potatoes

cartofi

cabbage

varză

rice

orez

parsley

pătrunjel

basil

busuioc

honey

miere

mushrooms 13.9.2015.

ciuperci

CIORBĂ DE HRIBI / BOLETUS SOUP  INGREDIENTS

 METHOD

•

1. Clean and chop the vegetables. Let them boil for half an hour in 2 l of water with a little salt. 2. Wash the mushrooms, cut them into thin slices and let them boil for another half an hour. The borsch has to be separately boiled and then added to the soup. 3. Beat the eggs and cream, then add the parsley and the pepper. 4. When the soup has reduced to 1 liter, add the salt and the mixture of egg and cream.

• • • • • • • • • • • •

1 kg mushrooms (flaps, boletus and black earth mushrooms) 1 parsnip 1 parsley root 1 small celery 2 onions 2 carrots 500ml meat broth 1 bell pepper 1 l fresh borsch 1 cup sour cream 1 egg 1 bunch flat-leaf parsley salt and pepper

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COZONAC 1 – FILLING  • • • • •

INGREDIENTS 2/3 cup skim milk 1/2 cup sugar 220g ground walnuts 1/4 cup rum 1/4 cup cocoa

 METHOD 1. In a saucepan, combine the sugar and milk until it dissolves, then add the nuts. Cook and stir every few minutes while it gets thicker. 2. Add the rest of the ingredients and stir. Cook until the mixture is paste-like in thickness. Divide mixture equally into 2 bowls and set aside to cool. It will thicken even more. 13.9.2015.

2 - BREAD DOUGH  INGREDIENTS •

1 cup milk

•

170g salted butter

•

3/4 cup sugar

•

3 eggs, beaten

•

1 tbsp. rum extract

•

1 tsp. orange zest

•

5 cups all-purpose flour

•

1 packet of dry yeast

•

1 beaten egg to brush the tops

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 METHOD 1. Heat oven to 200°C. 2. Prepare two loaf pans by lining the bottom with a piece of buttered parchment paper. Also butter the ends of the pan where the paper doesn’t cover. 3. In a saucepan, heat the milk, butter and sugar to combine, then cool until just barely warm. Add beaten eggs, rum, and orange zest. 4. In a large mixing bowl, combine 2 cups of flour with the yeast. Add the wet ingredients and stir for a few minutes to combine. Gradually add additional flour until mixture becomes too firm to. Then, transfer to the countertop and knead for 8 minutes, adding additional flour as needed to keep it from sticking to your hands. 5. Place dough in a bowl and cover with plastic wrap or a damp towel and place somewhere warm to rise for 1.5 to 2 hours. 6. Oil your counter top and scoop the dough onto it. Cut it into two pieces (one for each loaf). The simplest way to shape this is to roll out each piece into a rectangle, spread it with the filling, and roll up like a jelly roll. When you slice the loaf you have a nice spiral of filling in each slice. 7. Brush the loaves’ tops with beaten egg and bake in the preheated oven for 10 minutes. Then cover loosely with tin foil and bake another 30-35 minutes, or until nicely browned all over and you can’t resist the smell any longer! Let cool slightly, then remove from pans.

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THE ROMANIAN LAMB DROB  INGREDIENTS • • • • • • • • •

1kg lamb liver 3 spring onions parsley butter oil flour eggs pepper salt

 METHOD 1. Boil the lamb liver and mince it. 2. Mix the onions with the parsley, eggs, pepper and salt. After that, put the mixture in a tray and put it in the oven at 180°C for 40-45 minutes. 3. Tip: A nice little and very effective trick is to roll in the middle of the minced mixture 2 or 3 hard-boiled eggs, so when you cut the drob you get a slice of the egg as well. 4. It doesn't take much longer to do that, however it makes quite an impression on the table 13.9.2015.

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TOCHITURĂ MOLDOVENEASCĂ / MOLDAVIAN TOCHITURA  INGREDIENTS

 METHOD

• • • • • • • • • • • • •

1. Cut the meat in about 2-3cm cubes and the sausages in 5 cm long pieces. Put a little oil in a deep, thick walled pot and begin cooking the meat. When it starts lightly browning, add the bacon and sausages. Continue cooking until the meat gets a nice brown colour and add the chopped garlic, thyme, pepper and oregano. 2. Cook for 2-3 minutes then add the wine and continue cooking until it completely evaporates and there is not much liquid in the pot. 3. In another pot make polenta from the maize flour, salt and a little oil. 4. While everything is still hot, it is time to assemble the dish. On a plate put some polenta and make an indentation in the middle and in that indentation and on the edges put the meat and sausages. Shred some cheese on top. Also, as a finishing touch, fry an egg and place it on top.

400g pork meat 50g smoked bacon 200g sausages 150g salted cheese 4 garlic cloves 100ml red wine thyme oregano salt pepper 300g maize flour 1 tbsp. sunflower oil 1 egg

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PASCA  INGREDIENTS • • • • • • • • • • • • • • • • • • • • •

BREAD DOUGH 1 cup all-purpose flour 1 cup lukewarm milk 2 tsp. dry yeast 1/2 cup bread flour 1/4 cup melted butter 1 egg 1/2 cup sugar 1 tsp. salt 1 tsp. vanilla extract 3 cups all-purpose flour 1/4 cup grape seed oil (you could use vegetable oil as well) 1 tbsp. milk, if needed CHEESE FILLING 1 cup ricotta/cream cheese 2 eggs 1/3 cup powder sugar few drops of vanilla extract/lemon extract/rum extract - whatever you prefer lemon zest (optional) 1/2 cup raisins 2 tbsp. honey + few drops of milk for brushing

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 METHOD 1. In a mixing bowl add 1 cup of flour, 1 cup of lukewarm milk and 2 tsp. of dry yeast. Stir to combine. Sprinkle 1/2 cup of flour on top and leave at room temperature for 10-15 minutes until the mixture increases in volume and the flour on top is cracked. 2. With the mixer dough hook on, add the melted butter, egg, sugar, vanilla extract, salt and slowly start adding the remaining 3 cups of flour until it's all incorporated. Keep mixing on low speed, slowly pouring the 1/4 cup of oil. When all the oil is added the dough should be smooth and elastic. 3. Place the dough in a buttered bowl, cover with plastic wrap and leave at room temperature until doubled in volume, around 2 hours. 4. When the dough has risen, divide the dough in 4 parts. Take one piece and roll it out in a 25cm circle. Place it on the bottom of a well-buttered 25cm springform pan. 5. Shape the remaining 3 pieces in thin ropes, about 90cm long each. Braid them and gently place them in the springform pan, braiding the ends together to form a sealed circle. Cover and let rise for another 40 minutes. 6. In the meantime, heat the oven to 200°C and make the cheese filling. 7. In a mixing bowl add the cheese, eggs, sugar, raisins, vanilla exact and lemon zest if using. Stir to combine. Pour the cheese filling in the middle of the braided circle and bake for 15 minutes at 200°C. 8. Without opening the oven door, lower the oven temperature to 160°C and bake for 45 more minutes, or until the crust is deep brown. 9. Just before serving, brush with honey mixed with few drops of milk. 13.9.2015.

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SPAIN

13.9.2015.

PARTNER SCHOOL: IES LA QUINTANA. CIAﾃ前, 98 SPAIN

THE MOST COMMON INGREDIENTS IN SPANISH CUISINE English

Spanish

beans

fabas

eggs

huevos

potatoes

patatas

oil

aceite

vinegar

vinagre

tomatoes

tomates

ham

jam贸n

rice

arroz

bay

laurel

sausage

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chorizo

FABADA / BEANS & PORK STEW A very strong Asturian dish. Having a “fabada” means that you are welcome into the family.  INGREDIENTS •

500g butter beans

•

2 black puddings

•

1.100g ham hock

•

2 spicy sausages (chorizo)

•

½ glass oil

•

1 large onion (peeled and cut into quarters)

•

2 garlic cloves

•

1 tsp. spicy paprika

•

saffron and salt

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 METHOD 1. Soak the beans in cold water for 3 hours and then drain them. Put them in a large pan, cover them with cold water and bring this to the boil. Once it is boiling drain the beans again. 2. Now put them in another pan full of cold water and put the pan on a medium to high heat. 3. Add the onion, garlic, the oil and the cheap pork. Add the paprika and stir well then add the ham hock and the chorizo but leave the black puddings until later if they are soft ones as they may break up if you add them too early. 4. The water should be just covering the fabada. Once it is boiling reduce the heat, put a lid on the pan and cook slowly for 2 to 3 hours – this will depend on the beans. About a half hour before it is ready add the black puddings. At the last minute add a little saffron or yellow food colouring dissolved in some of the liquid from the fabada. 100

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PAELLA The most famous Spanish word. Basically it is rice and shellfish, but you can put whatever you want: vegetables, rabbit, sausages... It is slowly cooked in a big pan “paellera”.

 INGREDIENTS

 METHOD

• • • • • • • • • • •

1. Heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted) and fry until lightly browned. Then add the white and green beans and cook them together with the meat. 2. In a paella pan fry the chopped tomatoes until they look a little pasty, quickly adding the ground sweet paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pan edge. 3. Cook all the ingredients for about 20 minutes and add salt to taste. After 20 minutes we add the rice. It takes about 20 minutes for the paella rice to cook. Do not stir the rice, just change its position so that the fire gets to all parts equally. All the broth should 102 be absorbed when finished.

1 medium chicken 1 medium rabbit 2 medium ripe chopped tomatoes 165g wide green beans 130g large white lima beans 1 tsp. saffron 3 cups Spanish rice 8 cups hot water or chicken broth olive oil salt 1 tsp. ground sweet paprika

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ARROZ CON LECHE / RICE PUDDING A sweet dessert. Rice, milk and sugar. Put everything together over low heat and stir, stir, stir...  METHOD  INGREDIENTS •

2 cups milk

•

1,5 cups medium grain or pearl rice

•

½ cup granulated sugar

•

½ stick unsalted butter/margarine

•

3 strips lemon zest

•

1 cinnamon stick

•

1-2 tsp. ground cinnamon

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1. Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off the burner and allow the rice to sit in the pot. 2. Pour milk into another large pot and add sugar. Turn burner on low to medium heat. Stir until sugar is completely dissolved. Bring milk to a boil over medium heat, being careful that it does not boil over. While you are waiting for the milk to boil, drain the water from the rice. 3. Once the milk boils, add drained rice, butter, cinnamon stick and the lemon zest. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove cinnamon stick and lemon zest. Remove from heat and pour rice pudding into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for 15 minutes before serving. 104

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SIDRA A typical drink made of apple juice. Squeeze the apples until you drain the first juice and give them a good rest. A bit alcoholic, but it is a great summer drink.

 ASTURIAN CIDER Sidra or cider, is the traditional drink of Asturias. It is made from locally-grown apples in Asturias and has been produced here since ancient times. Sidra is considered the regional “wine.” As a matter of fact, it is more popular than wine in Asturias. As with winemakers, producers of cider must use their skills to combine sour crab apples with sweeter or more bitter varieties, in order to produce a balanced mix and a pleasant-tasting cider. Sidra Asturiana is a light, musty and tart, but slightly sweet beverage, perfect for enjoying during the warm days of summer. Be careful! It is not very alcoholic… at first. After a few bottles, you might feel a bit dizzy. After a few more, you’ll feel like Luciano Pavarotti and singing will come naturally. The cider-making process is a simple one. First, the fruit is washed and chopped. Next, it is softened in water and pressed. The mashed apples are fed to cattle.

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The apple juice is fermented in barrels until at least a 4.5% alcohol content is obtained. The sidra is left to ferment about 6 months during the fall and winter. The only carbonation in the cider is what occurs naturally during the fermentation of the apples. Espichas or “first tastings” are a tradition in Asturias where friends, family and neighbours gather to “taste” the sidra while it is still fermenting in barrels. These espichas are a fun gathering where ham, sausage, bread and Cabrales (blue) cheese are served while everyone drinks some cider right from the barrel! Around about February or March the cider is then bottled in dark-green glass bottles.Cider is traditionally sold in establishments called sidrerias, where the bartender serves the cider with drama. Holding a large, rustic glass in one hand and a bottle of cider in the other, he raises the bottle above his head and lets the chilled cider fall into the glass, producing a bit of foam from the carbonation. This pouring method is called escanciar in Spanish, and is said to be necessary in order to produce the best flavour from the sidra. In addition, the large, wide-mouthed glass is never filled, but only 25cm of cider is poured into the glass. Tradition says it must be drunk immediately and should not be allowed to stand.

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TORTILLA DE PATATA / SPANISH OMELETTE Potatoes, eggs, a pinch of salt turned round in the pan. It’s a Spanish omelette!

 INGREDIENTS •

6-7 medium potatoes

•

1 whole yellow onion

•

5-6 large eggs

•

2-3 cups olive oil

•

salt

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 METHOD 1. Cut the peeled potatoes in half lengthwise. Peel and chop the onion. Put potatoes and onions into a bowl and mix them together. Salt the mixture. 2. In a large, heavy, non-stick frying pan, heat the olive oil on medium to high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. 3. Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan and allow oil to drain. 4. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon. 5. Pour 1-2 Tbsp. of olive oil into a small, non-stick frying pan and heat on medium heat. When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelette to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny. 6. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Let the omelette cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

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TURKEY

13.9.2015.

PARTNER SCHOOL: SAMSUN ILKADIM MUSTAFA KEMAL ILKOKULU, 114 SAMSUN, TURKEY

THE MOST COMMON INGREDIENTS IN TURKISH CUISINE English

Turkish

meat

onion

soğan

potatoes

patates

tomatoes

domates

flour products

Unlu mamuller

fish

balık

chicken

tavuk

sugar

şeker

yogurt

yoğurt

pasta

makarna

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AYRAN A drink simply made by diluting yogurt with water. Some salt is added to taste. Best served chilled!.

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BAKLAVA  INGREDIENTS • • • • • • • • • • •

3 cups sugar 2 cups water 1 tsp. lemon juice 2 cups pistachio nuts 4 cups flour flour 1 tsp. salt 1 tbsp. olive oil 2 eggs 2 cups starch butter/margarine

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ď ś METHOD 1. Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes. Add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. 2. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. 3. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimetre thick. Place half of the rolled out dough into a baking pan of 35-40cm diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. 4. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak in the syrup.

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SAC KAVURMAS / LAMB KEBAB  INGREDIENTS

 METHOD

• • • • • • • • •

1. Cut the meat into one centimetre cubes, place on an iron plate (called "sac") and cover. 2. Braise for about 40 minutes over charcoal fire or burner, stirring occasionally. 3. Peel the onion, wash and chop finely. Wash the other vegetables, remove the stem and seeds from the bell peppers, remove the coarse stems of the dill and chop finely. 4. Chop the tomatoes into 1 centimetre cubes. Add the pepper and the onion to the meat and stir for 1-2 minutes. 5. Mix in the tomatoes, dill, salt and spices, cover and braise for another 20 minutes.

1 kg lamb leg (medium fat) 5 medium size onions 3 smaller tomatoes 5 medium size green bell peppers ½ bunch dill 2 tsp salt ½ tsp black pepper ½ tsp cumin 1 tsp thyme

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TARHANA CORBASI / TARHANA SOUP  INGREDIENTS • • • • • •

½ cup Tarhana 6 cups water 1.5 tsp salt 4 tbsp. butter or margarine 1.5 tsp mint ½ tsp ground paprika

 METHOD 1. 2.

Add tarhana and salt to water cook for 10 minutes. Melt the butter or margarine, add mint and paprika and stir a few times and sprinkle the soup with the spices.

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TURKISH COFFEE  INGREDIENTS • •

water ground coffee

 METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9.

Measure the amount of cold water you will need. Place your pot of water on the stove and turn the heat to medium-high (just until the water heats up). Add about 1-2 heaping teaspoons (or 1 tablespoon) of coffee per demitasse cup. Do not stir it yet. Just let the coffee "float" on the surface because if you stir it now you might cause it to clump up. Add sugar to taste. Do not stir it yet, let the water warm up little bit as above. When the coffee starts to sink into the water and the water is warm enough to dissolve your sugar, stir it several times and then turn down the heat to low. You should stir it several times, up until your brew starts to foam. When you see the bubble "ring" forming on the surface, turn down the heat a little bit more or move your pot away from the heat source. Pay attention to the bubbles that are forming at this stage. Bubbles should be very small in size. From this point on watch your coffee carefully. Never let it boil. Keep it at the "foaming" stage as long as you can without letting it come to a boil. You might even gently stir your brew a little bit at this stage. The more froth, the better it will taste. If your brew gets too hot and begins to "rise", then move it away from the heat or just turn it down. You are almost done. Repeat this process once or twice. Then pour in to your cups (quickly at first to get out the foam, then slowly) while making sure that each cup has equal amount of foam.

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THE UNITED KINGDOM

PARTNER SCHOOL: RANELAGH PRIMARY SCHOOL, LONDON, THE UNITED KINGDOM 13.9.2015.

126

THE MOST COMMON INGREDIENTS IN THE UK CUISINE salt and pepper basil butter bread garlic milk cheddar cheese tinned tomatoes apples

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potatoes

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BEST YORKSHIRE PUDDINGS Yorkshire puddings are an integral part of every traditional roast dinner.  INGREDIENTS • • • •

140g plain flour (this is about 200ml) 4 eggs (200ml) 200ml milk sunflower oil, for cooking

 METHOD 1.

Heat oven to 230C. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through. To make the batter, tip flour into a bowl and beat in the eggs until smooth. Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

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EASY CORONATION CHICKEN This simple dish is ideal for summer meals.

 INGREDIENTS • • • • • • •

shredded Chicken from a medium sized pre-roasted chicken 3 tbsp. mayonnaise mild curry powder to taste 1/2 tsp. cinnamon ground black pepper 1 tbsp. mango chutney sultanas - as many as you fancy

 METHOD 1. 2. 3.

Mix the mayonnaise, curry powder, cinnamon, black pepper, chutney and sultanas together. Alter quantities to your preferred taste. Mix the combined ingredients with the shredded chicken Serve with baked potatoes, wraps, sandwiches etc.

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FAVOURITE MINCE PIES No Christmas would be complete without warm mince pies.

 INGREDIENTS • • • • •

1 large jar mincemeat (about 600g) 2 satsumas, segmented 1 apple, finely chopped zest 1 lemon little icing sugar, for dusting

• • • • •

For the pastry 375g plain flour 260g unsalted butter, softened 125g caster sugar, plus extra for sprinkling 1 large egg, plus 1 beaten egg for glazing

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ď ś METHOD 1.

Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 minutes.

Scoop the mincemeat into a bowl and add the satsumas, apple and zest.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11â &#x201E;2 tbsp. mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

Bake mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

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FISH, CHIPS & MUSHY PEAS This naughty but nice dish is traditionally eaten on Fridays.  INGREDIENTS

 METHOD

• • • •

400g baking potatoes 2 tsp olive oil 2 slices white bread 2 white fish fillets, such as haddock, hoki, pollock 1 tbsp. plain flour, seasoned 1 egg, beaten 140g frozen peas with mint 2 tbsp crème fraîche

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Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 minutes, turning halfway. Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 minutes, until both are golden. Just before the fish and chips are ready, boil the peas for 3-4 minutes, then drain and mash. Stir in the crème fraîche and season. 136

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SCONES Classic scones are an ideal accompaniment to afternoon tea with friends.  INGREDIENTS •

350g self-raising flour, plus more for dusting

•

¼ tsp. salt

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1 tsp. baking powder

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85g butter, cut into cubes

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3 tbsp. caster sugar

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175ml milk

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1 tsp. vanilla extract

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squeeze lemon juice

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beaten egg, to glaze

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jam and clotted cream, to serve

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 METHOD 1.

Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar. Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. Take a 5 cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray. Bake for 10 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few minutes to refresh.

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