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Cookery brochure This project has been funded with support from the European Commission.This publication reflects the views of the author only,and the Commission cannot be held responsible for any which may be made of the information contained therein
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Table of contents
Recipes from the Czech Republic.............................................3 Recipes from Italy......................................................................9 Recipes from Poland................................................................17 Recipes from Romania............................................................24 Recipes from Turkey...............................................................28
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Recipes From the Czech Republic
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1.STARTER Garlic soup
Ingredients 3 potatoes Smoked ham or meat 2 onions 6 cloves of garlic 1 liter of water cumin salt 2 tbsp of oil egg marjoram grated cheese bread Firstly peel and chop onion. Fry it with the small pieces of smoked ham. Then peel and chop the garlic. Cut the potatoes into small chunks, add cumin, salt and water and cook until potatoes are soft. Put the ham with onion and garlic into the water with the cooked potatoes. Add beaten egg into the soup and marjoram. While the soup is cooking saute the bread cut into croutons. Add cheese right before serving for delicious rich taste.
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DESSERT Sweet yeast buns with vanilla cream
Ingredients 1kg plain flour 500ml of milk 250 g stork 2 sachet of yeast 2 eggs 4 tbsp of sugar 1 tbsp of salt fillings:fruit, jam, curd cheese, damson cheese Cream: milk, sugar , vanilla pudding, butter Warm up the milk with 2 tbsp of sugar- when its room temperature add yeast. Melt the butter in mixing bowl, add flour, eggs, salt and sugar -add the milk with yeast as well. Mix it and make it into a dough and leave it rest for an hour covered with a towel or plastic wrap. When the dough is ready, make it into a little squares and fill it with your preferable choice of filling. Bake in oven 160-300 F for 30 - 40 minutes. Eat them with sweet vanilla cream (cook vanilla pudding with milk and sugar, finally add a piece of butt 6
2. MAIN DISH Pork dumplings with sauerkraut
Ingredients 800 grams of pork neck or shoulder 2 onions 6 cloves of garlic 700g of sterilized sauerkraut or half a head of raw flour oil cumin salt sugar Wash the meat and dry it. Season it with cumin and salt, put it in a greased baking dish and sprinkle it with chopped onion and garlic. Add water or stock and bake it (high temperature) for about an hour and a half. Baste the meat continuously so the meat doesn't dry out. Bake with lid until the meat softens, then uncover pan to make it crispy. While cooking the pork, prepare the sauerkraut. Put the cabbage into some water with salt and cumin and let it cook until soft. Meanwhile, fry the chopped onion. Add some flour to make some roux for the cabbage. Give it a good stir, and then add some sugar and vinegar to flavour it. While cooking pork and sauerkraut, we can prepare dumplings as well.
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White Bread Dumpling
Ingredients 300g of plain flour sachet of yeast egg white bread milk salt sugar Prepare the yeast. Mix the flour, egg, salt and sugar and finely chopped bread - use blender if necessary. Make it into a dough and leave it rest for an hour. Make a dough in to a loaf. Add the dumpling(s) to briskly boiling water and boil 20 -30 minutes, making sure they do not stick to the pan (or to each other). Remove from water and slice into one to make sure the dumplings are cooked through.
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Recipes from Italy
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CAPONATA- EGGPLANT STEW Ingredients: 6 Sicilian eggplants 2 onions 2 celeries 4 tomatoes 200 gms of green olives 3 tablespoons of capers 1 ½ tablespoon of sugar ½ glass of vinegar Salt Pepper
To prepare the”caponata”, cut 6 nice Sicilian eggplants into cubes, put them in a wide pasta colander, sprinkle them over with salt and let them drain for 1 hour. Then fry them in hot oil and set them aside. Transfer the eggplant cooking oil to a wide pan and fry 2 onions sliced fine in it, then add 2 celery hearts, previously scorched and cut into pieces, 4 peeled and chopped ripe tomatoes, seeds removed, 200 gms. of green olives, stoned and cut into halves, 3 tablespoons of salted capers, previously rinsed, and the needed salt. Let cook until the celery is well done, then add the eggplants and some basil leaves. Allow to cook 10 minutes more mixing frequently, then add 1 tablespoon and a half of sugar and ½ glass of vinegar (if strong, otherwise increase the quantity). Let the pan on the flame for some more minutes, then the dish is ready.
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PASTA CON LE SARDE-PASTA WITH SARDINES
Ingredients: 1 kilo of wild fennel 2 onions ½ glass of olive-oil 4 anchovy fillets 1 kilo of sardines 50 gms of raisins 50 gms of pine-nuts 600 gms of “bucatini” pasta Salt Pepper
Boil 1 kilo of mountain wild fennel (to find it, it is necessary to go to Sicily, as it does not exist anywhere else) in abundant salted water. Drain them in a colander pressing them with the back of a spoon so as to let them loose all the moisture. Mince and set them aside, keep also their cooking water. Fry 2 finely sliced onions lightly in ½ glass of olive-oil, then melt in 4 salted anchovy fillets. Bone 1 kilo of fresh sardines, removing head, tail and fishbone. Cut them into pieces and fry them in the onion mixture. Add the fennel, salt, pepper and let cook for 5 minutes. Finally put in 50 gms. of raisins, previously softened in tepid water, 50 gms. of pine-nuts and some saffron thinned with little water. In the fennel cooking-water boil 600 gms. of “bucatini” pasta, drain them when half done and transfer them to the pan with the sauce. Mixing continuously, let them finish the cooking time. This dish must be served tepid or even cold, powered with toasted breadcrumbs.
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AGGHIOTTA” DI PESCE SPADA-SWORD-FISH IN SAUCE
Ingredients: 6 slices of sword-fish 1 glassful of olive-oil 1 onion ½ kilo of tomatoes 100 gms of green olives 25 gms of pine-nuts 25 gms of sultanas 1 fistful of capers 2 cloves of garlic 2 celery Salt Pepper
6 nice, thick slices of sword-fish undercut. Coat them with flour, then fry them lightly in 1 glassful of olive-oil. Drain them and keep them hot. In the fish cooking oil, fry 1 finely sliced onion, then put in ½ kilo of peeled, chopped tomatoes, seeds removed. After 15 minutes cooking, enrich the sauce with 100 gms. of stoned and chopped green olives, 25 gms. of pine-nuts, 25 gms. of sultanas previously softened in tepid water, 1 fistful of salted capers rinsed well, 2 crushed cloves of garlic, 1 celery stick cut into pieces, 1 basil leaf, salt and pepper. Let cook for some more minutes, then arrange the fish in a flame-proof dish and cover it with sauce. Thin the lot with 1 ladleful of broth. Cook in a hot oven (180° C) for 10 minutes, let rest, then, then serve with bread croutons flavoured with garlic.
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SARDINES, PALERMO STYLE Ingredients: 1 kilo of sardines 8 tablespoons of breadcrumbs 2 cloves of garlic 1 tablespoon of sugar 1 tablespoon of parsley 70 gms of pine-nuts 70 gms of sultanas ½ glass of olive-oil Salt, pepper and bay leaves SARDE A BECCAFICO-STUFFED Buy 1 kilo of sardines, make a cut lengthways on their underside so as to split them open and to remove the back-bone and the head, taking care to let all the fillets attached together. Fry 8 tablespoons of breadcrumbs lightly in little oil, then stir in 2 crushed cloves of garlic, 1 tablespoon of sugar, 1 of chopped parsley, 70 gms. of pine-nuts, 70 gms. of sultanas previously softened in tepid water, salt, pepper, ½ glass of olive-oil. When blended well, put a little quantity of this stuffing on each flattened sardine, then roll them up beginning with the neck. Arrange the stuffed fish in a baking-pan greased with oil, alternating each sardine with 1 bay leaf. Moisten with a mixture of oil, lemon juice, salt, pepper, then cook in a medium-hot oven for 15 minutes.
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FRITTEDDA-FRIED VEGETABLES
Ingredients: 2 onions 1 glassful of olive-oil 6 artichokes 800 gms of peas 800 gms of fava beans 1 glassful of vinegar Salt and pepper
Slice two onions finely and fry them lightly in 1 glassful of olive-oil. Meanwhile, clean 6 tender artichokes removing the outer leaves, the stem and trimming the top; shell 800 gms. of peas, shell and skin 800 gms. of tender small fava beans. Cut each artichoke into 8 slices and remove the fuzzy choke, add them to the onion and let them fry 10 minutes, then add the fava beans and, a few minutes later, the peas. Salt, pepper, pour into 1 glassful of vinegar. When the vinegar has evaporated, remove from the flame and let cool
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CANNOLO- STUFFED PASTRY ROLL
Ingredients: For the rind 250 gms of white flour 1 eggwhite 1 knob of lard 1 tablespoon of coffee powder 1 tablespoon of bitter cocoa Wine q.b. Salt For the cream 250 gms of ricotta cheese 150 gms of sugar 50 gms of candied fruit 50 gms of chocolate
It is a sweet well-known all over the country that consists of a hard outside (the “rind”) and a filling of “ricotta” cream. To prepare the rind, put 250 gms. of white flour on the working-surface, shape it into a mound and make a hole in the centre where you will put 1 eggwhite, 1 knob of lard, 1 tablespoon of sugar, 1 teaspoon of coffee powder, 1 of bitter cocoa, a pinch of salt and enough white wine to get a solid dough. After kneading it, let it rest for 1 hour wrapped in a towel. Roll the dough out with the rolling-pin so as to get a not too thin sheet. Cut many disks 10 cm across out of the sheet, then grease the traditional tools (cane or tin cylinders, 13 cm long 2 cm across) with lard, roll the disks round the cylinders, sealing the joints well with eggwhite. Fry them in hot boiling oil until both inside and outside are brown in colour. Let them drain on an absorbant paper, then slide the cylinders out. To prepare the filling, sieve 250 gms. of “ricotta” cheese and knead it with 150 gms. of sugar, 50 gms. of diced candied fruit and 50 gms. of chopped cooking chocolate. When blended well, stuff the “rinds” with it.
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Recipes from Poland
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Cucumber salad (Mizeria)
Ingredients: - 2-4 big field cucumbers - pinch of salt - dill - pinch of black pepper - 200ml – 400ml of natural yoghurt (not the sweet one) or sour cream Recipe: 1. Wash and peel the cucumbers. 2. Cut them in thin slices and put to a bowl. 3. In the bowl pour some natural yoghurt/sour cream and season it with some salt and black pepper. 4. Pour this mixture on the cucumbers and mix everything together. 5. Chop some fresh (or dried) dill and sprinkle the cucumbers in yoghurt/sour cream just before serving it. A quick tip! It is very refreshing and even better if you put the cucumbers into the fridge for some time before making this salad. It’s very tasty during summer time.
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Cold beetroot soup (Chłodnik z buraka)
Ingredients: - 600g 5-6 medium sized fresh beetroots or concentrated beetroot juice - about 750ml cold water to cover the beetroots - 1 tbsp sugar - 450ml sour cream or natural yogurt - 1 tbsp lemon juice - a clove of garlic - sea salt and black pepper - fresh or dry dill Recipe This version is based on fresh beetroots. If you have concentrated beetroot juice follow the instruction on the bottle. 1.
If you use fresh beetroots you should wash and peel them.
2. Then grate them beetroot (you may want to wear gloves!) and put the beetroots in a large pot. Cover them with 750ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 20 minutes. It’s important that not to boil the soup too rapidly. 3. When the beetroots are soft, pour in the chicken or vegetable stock, add some sugar, stir well and leave to cool until it will be completely cold. It’s better to put it in a fridge. 4. When the brew is cold add sour cream or natural yoghurt and stir. If it is too sweet add some lemon juice. 5. Add a mashed clove of garlic and season the brew with a pinch sea salt and a little black pepper. 18
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Mix all of the ingredients and serve it in small bowls.
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Decorate it with fresh or dry dill.
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Traditionally this cold beetroot soup is also served with cooled, boiled eggs.
Notes: There are many ways to prepare this cold soup. Some people add grated cucumbers to it or chives instead of dill.
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Silesian dumplings (Kluski śląskie)
Ingredients: 1kg potatoes - 120g potato starch - 1 egg - 1 tsp salt
Recipe: 1. Wash, peel and cook the potatoes until they are soft. 2. Drain them and when they are still hot mash them. 3. Wait for a while to let them cool a little bit. 4. Place the potatoes in a medium bowl. 5. Draw a cross on the potatoes and take 1/4 of potatoes out (keep it on the side). 6. Fill in the gap with the potato starch. 7. When it’s ready add the remaining potatoes, an egg and some salt. 8. Mix it all together until everything is well combined. The dough should be like 'modelling clay'. It can't be too dry or your dumplings will dissolve in the water. 20
9. Form small balls and make a little hole with your finger (little “gravy holder�). That's a traditional shape of the Silesian dumplings. 10. Put them into boiling salted water. Boil them approx. 3 minutes from the moment they resurface. Notes: If you want to froze them do that either before or after the boiling - both ways will be OK. If you decide to freeze them - put them, straight from the freezer (do NOT thaw!) boiling, salted water, and simmer 3 minutes from the moment they resurface.
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Noodles with poppy seeds and sweetmeats (Makiełki) Ingredients:
- 200 g poppy seeds - 50 g almonds - 50 g nuts - 50 g raisins - 1 tablespoon chopped candied orange peel (optional) - a packet of noodles - 1 teaspoon vanilla extract - some honey Recipe: 1. Soak the poppy seeds in water overnight. 2. Grind them 3 times until smooth (it’s not an easy task). 3. Chop the almonds and nuts. 4. Soak the raisins in warm water until they’re soft and then drain them. 5. Cook your noodles and drain them, too. 6. When all of the ingredients are ready, put them in a bowl and mix all of the ingredients. 7. Use some honey to sweeten this dish. Notes: This is one of the traditional Christmas dishes served on the 24th December.
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Recipes from Romania
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Meatball Soup ( Ciorba de perisoare)
Ingredients: • • • • • • • • • • • • • • • •
Meatballs 1 lb of ground meat (you can use chicken, pork, turkey, beef, whatever you prefer, you may even combine meat, such as beef and pork) 1 small onion chopped 1 egg ¼ cup of long grain rice, uncooked ¼ cup of breadcrumbs parsley salt and pepper to taste Soup 1 onion chopped 2 carrots grated, or cut in very small pieces 2 stalks of celery cut in very small pieces 2 tbsp of tomato paste or 1 cup of tomato juice juice of one lemon 2 tbsp of olive oil salt and pepper to taste 1 egg, beaten parsley for garnish Instructions 1. To start this off it's very simple. Mix all the ingredients for the meatballs and start forming small meatballs about 1 inch in diameter, or even smaller, depends on how much patience you have. The smaller they are the cuter they look. 2. In a big pot, heat the oil and then add the vegetables and fry until the onion is clear. 3. Add about 8 to 10 cups of water, you may even add beef or chicken broth to this, depending on the meat you're using. Wait for the soup to start boiling, then add the meatballs one at a time. 4. Keep boiling, when the meatballs are done, they will rise to the top, add the the tomato juice or paste, lemon juice, salt and pepper and let the soup simmer on medium heat for
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about 20 minutes. Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. 5. When the soup is done, add the parsley. Serve this hot with a bit of sour cream.
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Beans and Sausage (Fasole cu carnati) • • • • • • • • • • • • • •
Ingredients 2 540 ml (19 fl oz) cans mix bean blend 2 cups of sliced smoked sausage 1 red pepper, chopped ¼ cup fresh chopped parsley ¼ cup fresh chopped dill 1 680 ml (23 fl oz) can tomato sauce 2 tbsp of vegetable oil 1 large onion chopped 6 cloves of garlic minced 1 tbsp paprika ½ tsp cayenne pepper 2 tsp hot sauce 2 cups water salt and pepper to taste Instructions 1. In a large pot, heat the olive oil and add the sliced sausage and fry for a couple minutes. 2. Add onion and garlic and cook for another 3 to 5 minutes until the onion is translucent. 3. Add red pepper and continue cooking for a couple more minutes. 4. Rinse the beans and add them to the pot along with the tomato sauce and water. Add the spices, and hot sauce and stir. Bring to a boil, reduce heat, cover and cook for 20 to 30 minutes. 5. A couple minutes before removing the pot off the heat, add the chopped dill and parsley.
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DESSERT Donuts with sour cream and jam Ingredients Ingredients • • • • • • • • • •
500 g ricotta cheese (just over a lb) ½ cup sugar 2 eggs 1½ cups all purpose flour 1 tsp vanilla extract ¼ tsp baking soda dash of salt for good luck sour cream your favorite jam oil for frying
Instructions 1. In the bowl of your mixer, add the cheese, sugar, eggs, vanilla extract and baking soda and salt. Mix it all until it's well incorporated and then add the flour and continue mixing. You will notice that the mixture is kind of sticky but don't add any additional flour. 2. Flour your table really well. Dump the donut mixture onto the floured surface and using lots of flour on your hands shape the dough into a ball. Cut the dough into 8 pieces, because this recipe will make 8 donuts and 8 donut holes. Take each piece and cut a little bit from it, this will make the donut hole. So now you should have 16 pieces of dough, 8 bigger ones and 8 smaller ones. Take the small pieces and roll them between your hands to form the little donut holes, flour your hands as necessary. Do the same thing with the bigger pieces, but flatten them out and using your finger just press in the middle and make a hole, to look like a donut. Alternatively you could roll out the entire dough and then use round cookie cutters to make the donuts, totally up to you. 3. Heat up the oil in a frying pan. Fry the donuts, 4 at a time, you don't want to crowd them in the frying pan. 4. Finish frying all the donuts. 5. Place the donut on a plate, add a couple big tablespoons of sour cream in the middle, then another big heaping tablespoon of some good jam then top it off with the donut hole.
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Recipes from Turkey
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TEPSÄ° KEBABI (KEBAB ON TRAY)
Serves 6-8 Preparation time: 35 minutes Cooking time: 45 minutes For the meat mixture: 1kg/2 1/4lb ground beef or lamb (or combination) 2 medium onions, finely chopped 4 cloves of garlic, crushed and finely chopped 1/2 red pointy (or bell) pepper, finely chopped 1 bunch of flat leaf parsley, finely chopped 10ml/2 teaspoon red pepper flakes 5ml/1 teaspoon ground cumin Salt and ground black pepper to taste 1 medium potato, quartered and thinly sliced 1 tomato, cut into wedges 1/2 red pointy (or bell) pepper, sliced coarsely 1/2 green bell pepper, sliced coarsely For the tomato sauce: 15ml/1tablespoon tomato paste 8fl oz/1 cup water 15ml/1 tablespoon olive oil Salt and ground pepper to taste
Preheat the oven to 180C/350F In a large bowl, mix the onion, garlic, red peppers, parsley, cumin and red pepper flakes. Season with salt and pepper and knead well with your hands for a few minutes, until all the ingredients combined and spices blended in. Add the ground meat to the mixture and again with using your hands, knead well until all combined thoroughly. Grease a round baking tray with a little olive oil and spread the meat mixture onto the tray. With 29
using your hands, press the meat and spread evenly and thinly (height about 1/2″), retaining the round shape. Make sure the spread goes around the edges; once cooked, the meat will shrink an inch or two. Slice the spreaded meat mixture into wedges. Place the sliced potatoes at these edges. Spread the slices of red pointy (or bell) peppers, green bell peppers and tomatoes over the top of each wedge of the meat mixture. Season well with salt and ground black pepper. Mix the tomato paste, water and olive oil in a small bowl, season with salt and ground pepper. Pour this mixture over the vegetables and kebab. Bake in the preheated oven for about 40-45 minutes until the meat and vegetables cooked well. Serve with plain rice and some plain yoghurt, if you like.
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Ala-Nazik
Eggplant puree İngredents eggplants 2 large lemon juice of 1 garlic 1 clove tahini 1 ½ - 2 tablespoons extra-virgin olive oil 2 tablespoons Lamb olive oil 2 tablespoons lamb mince 400-500g (at room temperature) cumin seeds 1 tablespoon crushed paprika 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg or allspice ½ teaspoon dried oregano 1 teaspoon salt 1 teaspoon To serve full-fat natural unsweetened yoghurt½ - ¾ cup (I used Greek yoghurt) butter 20g, melted (optional) flat-leaf parsley, mint or coriander(cilantro) ½ cup chopped sumac 1 teaspoon flat breads warmed tomato and cucumber ,sliced Process Preheat oven to 230degC/445 Fahrenheit or BBQ to high. 31
1.Prick eggplants in several places with a fork or tip of a sharp knife. Place whole eggplants on an oven tray and place in the oven for 1 hour or until their skins are charred and blackened. 2.Leave eggplants to cool for 5-10 minutes, then peel their skins off (they should come off easily), chop the flesh and add to a food processor, along with lemon juice, garlic, tahini and extra-virgin olive oil. Blend until smooth. Season to taste with salt and pepper. Keep warm. 3.Heat olive oil in a large fry pan over medium high heat. Add lamb mince, spices and salt, and cook until well browned, 7-10 minutes. If at any time the spices are sticking to the bottom of the pan and burning, just add a couple of tablespoons of water to the pan and continue cooking. To serve, spoon eggplant puree into a serving bowl or platter. Dollop over yoghurt, scatter over lamb mince and drizzle over melted butter. Garnish with fresh herbs, and sprinkle over sumac. Serve with warm flatbreads, cucumber and tomato.
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İRMİK HELVASI Semolina Halva with Pine Nuts
Serves 6-8 110gr/4oz/1/2 cup butter 60ml/4 tbsp light olive oil 450gr/1 lb. /scant 2 ¾ cups coarse semolina – irmik – 45ml/3 tbsp pine nuts 900ml/1 ½ pints/ 3 ¾ cups milk – whole milk preferred335gr/12oz/1 ½ cup sugar 10 ml/ 2 tsp ground cinnamon to decorate 15ml/1 tbsp sautéed pine nuts to decorate – optional Process Melt the butter and olive oil in a heavy pan, stir in the pine nuts and semolina and cook over a medium heat, stirring all the time, until lightly browned. In the same time, warm the milk in a separate pan and stir in the sugar, mix well and let the sugar dissolve. Turn the heat off once the milk is hot (but not boiling) and sugar is dissolved. Pour the milk & sugar mixture into semolina & pine nuts mixture and lover the heat. Mix well and cook over low heat until the milk has been absorbed; stirring continuously for about 10-15 minutes. Turn the heat off. Place a paper towel over the pan and cover with the lid, let the helva rest for about 10 minutes – the paper towel will absorb all the excess moisture-. If you like, sauté 1 tablespoon pine nuts in a drizzle of olive oil for a few minutes. Spoon the semolina halva into individual bowls, and serve with a dust of cinnamon and a few sauteed pine nuts over them.
AFİYET OLSUN! 33
This publication was made witin Erasmus+Programme Action 2 Strategic Partenerships project 2015 -2018 number 201501-CZ01-KA219-013746 and is titled ,,The world we live in’’by the parteners from:
The Chech Republic -Základní škola Uničov, Haškova 211, okres Olomouc
Italy-ICS -Mons.Gagliano via Caduti di Nassiriya 4,Altavilla Milicia
Poland -Zespol Szkol w Golkowie Duzym,Galkow Duzy
Romania-Scoala Gimnaziala Nr.1 Urdari,sat Urdari
Turkey-Innonu Ortokulu Okan Merzeci Bulvari Kurdali Mah.,Torsolar -Mersin
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