The word KOPIASTE in Greek means join us and share our meal! Cypriots are passionate about family and food and these often go together. At every social event we love cooking and sharing food, as part of our celebration of life! Cypriot cuisineis influenced by Greek, French, Italian, Catalan and Middle Eastern cuisines and it includes recipes based on the Mediterranean diet.
The following words will help you order a delicious meal in restaurants in CYPRUS Meze- Literally means "small dishes." A style of eating that has many different courses, but each course contains just a little of each item, enough for everyone to have a taste. Afelia:A Cyprus specialty made from pork, red wine, potatoes and coriander seeds. Calamari - Fried squid. Calamari in Cyprus is tender and especially tasty with fresh lemon juice.
Halloumi- A BRAND NAME Cypriot cheese made from sheep or goat’s milk. It is usually fried or grilled. It can also be served in sandwiches, salads or with fruit particularly watermelon and wine. Horiatiki Salata- A Greek or country salad. It is made of tomatoes, cucumbers, green peppers, feta cheese, olives, olive oil, and vinegar. Tahini- A pureed sesame seed paste that can be used as a dip or as an ingredient for other dishes. Moussaka - A layered dish of eggplant, lamb, and tomatoes. Souvlaki - Literally, little skewers of meat. It is can be served either as a sandwich in a pita or on the skewers. In Cyprus, the souvlaki is usually pork, but could be also be chicken or lamb. Tzatziki - A dip made from Greek yoghurt, cucumbers, and either dill or peppermint. Yemista – all kinds of stuffed vegetables such as: peppers, tomatoes, onions, courgettes, aubergines or stuffed courgette petals. Koupepia - The famous stuffed grape leaves.
Ingredients and instructions for my Famous Greek Salad
3 large ripe tomatoes
some olives
1-2 cucumbers fresh mint
1 large onion
A piece of feta cheese
Slice cucumbers and onion, dice tomatoes and put in a large bowl. Put a large piece of feta cheese on top, season with salt and dried oregano, or garnish with fresh mint leaves and drizzle with olive oil and lemon juice or balsamic vinegar.
2-3 medium cucumbers
1 tbs. dried mint
250 gr. strained yoghurt
1 clove garlic crushed
Grate cucumbers, sprinkle with some salt and put in a colander for half an hour to drain. Mix strained yoghurt with crushed garlic, dried mint leaves and cucumber and spoon into a bowl. Drizzle some olive oil on top and serve with grilled pita bread.
INGREDIENTS FOR MY RICE SOUP ½ cup lemon juice
5 eggs
2 cubes of chicken stock
THIS IS A TRADITIONAL CYPRIOT RECIPE Boil water in a saucepan and add the chicken stock and the rice. Boil until cooked. (approximately 15 min.) Whisk the eggs with the lemon juice in a bowl and when rice is cooked,
Salt and Pepper
take a ladle full of boiling water at a time and add carefully to the egg and lemon mixture while whisking. Return to the pot slowly while mixing and season with salt and pepper.
1 lt. water
1 cup rice
MAIN COURSES
THIS IS A CYPRIOT TRADITIONAL RECIPE. EVERY HOUSEHOLD IN CYPRUS HAS ITS OWN KEFTEDES RECIPE WHICH SLIGHTLY DIFFERS FROM EACH OTHER, BECAUSE THERE IS ALWAYS A LITTLE SECRET WHICH PASSES FROM MOTHER TO DAUGHTER. INGREDIENTS 1 kg minced pork
salt and pepper
6 grated potatoes
ground cinnamon
2 grated onions
2 tbsp dried mint
2 eggs
2 tbsp olive oil
½ cup of bread crumbs ½ cup of finely chopped parsley Salt and peppe
Strain the grated potatoes and mix well with all the other ingredients. Make small round meatballs and fry until brown. Serve with chips, salad and yogurt!
INGREDIENTS 1 Kg pork or lamb cut in small portions.
2 cups rice 2-3 cinnamon sticks 5 ripe tomatoes grated + 2 sliced 6 onions chopped 5 potatoes cut in thin slices 3 medium courgettes sliced salt and pepper 2-3 teaspoons ground cumin ½ glass olive oil
TAVAS INSTRUCTIONS Season the meat and put the first layer in an earth-ware pot or oven proof pot with a lid. Add half the rice, top with courgettes, onions, graded tomatoes , cumin, salt and pepper and half of the olive oil. Top with the second layer of the ingredients. Add sliced potatoes and sliced tomatoes, salt pepper and the cinnamon sticks. Add enough water to reach the tomatoes and the rest of the olive oil. Cover and cook in the traditional wood oven for 3 hours. You can cook Tavas in your oven at medium temperature. Remove the lid during the last 20 minutes. KALI OREXI! = BON APETIT
AFELIA INGREDIENTS SERVES 4-6 1kg of pork
ž cup red dry wine
salt and pepper
2 tbs. of crushed coriander seeds
Cut the meat into cubes and place in a bowl with some wine, some salt and pepper and the coriander and leave in the fridge to marinate overnight. The next day, drain the meat but keep the marinade.
3-4 tbs. of olive oil
water
Heat the oil in a pan and sautĂŠ the meat until brown .Then add the marinade in the pan with some water . Simmer with the lid on, until the marinade reduces to a thick sauce.
DESSERTS
ANAROKREMA (TRADITIONAL CHEESE DESSERT) INGREDIENTS
1.
2.
3.
4.
5.
6.
7.
8.
½ Kg filo pastry ¾ Kg Anari or Ricotta Cheese 250 gr. fresh cream 2 tbsp. icing sugar 1 cup chopped walnuts ½ cup milk 2 tsp. ground cinnamon 3 tbsp. Rosewater 7-8 tbsp. honey 9.
METHOD Brush the filo pastry sheets with some oil, put 2 sheets at a time in a baking tray and bake until golden brown.Crush in a bowl. Mix the cheese with the cream. Dissolve 3-4 tbsp. honey in milk and add to the mixture. Add the cinnamon, sugar and rosewater and whisk well all the ingredients. Add the chopped walnuts and stir gently. In a bowl spread half the crushed filo leaves and drizzle with 2 tablespoons of honey. Add the cheese mixture and top with the rest of filo. Drizzle with honey and decorate with walnuts.
INSTRUCTIONS To make the syrup we mix the sugar, water, orange juice and orange zest and add the cinnamon stick. We simmer for 10 min. and set aside to cool completely.
Kalo Prama (Semolina Cake) Ingredients Syrup: 2 glasses of sugar, 1 glass of water, ½ glass of orange juice, some orange zest, 1 cinnamon stick. The Cake: 3 glasses of semolina, ½ glass of sugar, 1 glass of water, ½ glass of orange juice, ½ glass of cooking oil, 3 tsp baking powder, 1 tsp mastic powder and 1 glass of blanched almonds.
We mix all the ingredients for the cake except from the blanched almonds and let it to rest for ½ hour. We put the mixture in a greased baking tray and smooth the surface with some orange juice. We decorate with the blanched almonds and bake until golden. We pour the cool syrup over the hot cake and wait until it is completely absorbed. You can enjoy kalo prama with vanilla ice cream!
CYPRIOT PUMPKIN PIES Dough: 3 cup flour ½ cup water 6 tbsp. Peanut oil 1½ tsp salt Stuffing ½ kilo peeled and chopped pumpkin 1 tsp salt 2 tbsp sugar ½ cup bulgur rice 1 tsp cinnamon 4 tsp salt 2 tbsp raisins
Directions Mix the flour with the oil and add the water and the salt. Knead the dough and add some more flour if too soft .Cover and leave for half an hour. Add some salt to the chopped pumpkin and let it strain from its liquids for two hours. Then put it in a bowl, add the salt, the sugar, the bulgur rice, the cinnamon, the oil and the raisins. Take small pieces from the dough and make small disks of about 12 cm wide. Put one spoonful of stuffing on the disks, fold and press the edges with a fork. Bake for half an hour in a medium heated oven.
A Taste of Belgium
Belgium is known for its great cuisine. People all over the world come to this little country to taste the wide variety of its dishes. A lot of Belgian restaurants are in ‘The Michelin Guide’, which includes a list of the best restaurants in the world and it is written by experts who visit restaurants and assess food and atmosphere.
We have four major national products: French fries, beers, cheese and chocolate. It sounds a little strange, but French fries are originally from Belgium. A legend says that the French had discovered this great golden potato in Belgium but they ran away with the honour. The next time you eat French fries remember they are Belgian fries!
Main courses
Ham-chicory rolls Ingredients The ham rolls: 8 heads of chicory Salt 8 slices cooked ham ( 3 to 4 mm thick) Pepper Butter Nutmeg 1 pinch of sugar The cheese sauce : 7 dl skimmed milk 250 g grated cheese 30 g butter 40 g flour
Preparation The ham rolls : Remove the hard part of the chicory . Cut out a notch. Melt a piece of butter with a bit of water in a large pot. Put the chicory in the pot, and cover the pot. Cook the chicory on a low heat . Then let the chicory to cool and squeeze out the liquid. Melt some butter in a saucepan. Fry the chicory and season with salt, pepper , nutmeg and a pinch of sugar. Remove the chicory from the pan. Roll them in the slices of cooked ham. Arrange the rolls in an oven dish. Place the dish about ten minutes in a preheated oven on 220째 until a golden crust appears .
The finishing touch: 1. Pour the cheese sauce over the ham rolls until they are completely covered. 2. Sprinkle the rest of the cheese over the casserole.
The cheese sauce The base of the sauce is a batter. Melt 30 gr. butter in a pot and add the flour. Mix the flour, but be careful that the batter doesn’t burn! Once you smell a delicious biscuit smell, you put the milk into the pot. Stir patiently with a whisk until the sauce binds. When you have a smooth sauce, you stop mixing. Now remove the pot from the heat and add the cheese. ( Keep some cheese aside) Also squeeze a bit lemon juice in the sauce.
Hutsepot
Ingredients 750 gr. fresh sprouts 3 onions 3 smoked sausages 6 dl chicken broth 4 sprigs fresh thyme
-
4 bay leaves Butter Nutmeg 800 g potatoes Salt andpepper
Place a large casserole over medium heat and let a knob of butter melt. Peel the onions, cut them in half and shred them. Stew the onions until they are translucent. Clean the sprouts thoroughly and cut them into quarters. Once the onions have cooked a few minutes , add the sprouts to it. Peel the potatoes and stir in the pot with onion and sprouts. Make sure they don’t stick. Cut the potatoes into pieces and add them to the pot. Wet the vegetable mixture with chicken broth. Tie the thyme sprigs together with some bay leaves for extra flavor. Place the bouquet garni in the pot. Cut the sausage into bite-size pieces. Add the meat to the stew and cover the pot. Let it simmer for about 20 minutes on a low heat. Don’t forget to shake the stew regularly. Season until you get a nice flavor with freshly grated nutmeg , black pepper and salt. Serve this stew in a deep plate.
Steak with fries Ingredients: 1 steak - Oil - 1 whole garlic clove - herbsprig - butter, for fillet or rib-eye steaks - 5 pounds Russet Potatoes - Vegetable Or Peanut Oil For Frying - Sea Salt -
Preparation: To cook your steaks, heat a frying pan to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Cook the steak for 1½-2½ minutes on each side. Begin by peeling five pounds of potatoes, then cut the peeled potatoes into four of five long pieces and cover them with cold water. Then dry them off. Next, heat a pot of oil to 300 degrees. Then fry the potatoes for about 4 to 5 minutes. The key here isn’t to fry them or brown them at all…just to start softening them up. Once they’re soft remove them from the oil. Then, increase the heat and bring the oil to 400 degrees. Finish them off a this high temperature. Throw them back into the oil and fry them till they’re nice and golden and crisp and irresistibly, ridiculously perfect.
Desserts
Chocomousse Ingredients 250 g Dark/cooking Chocolate 200 ml Fresh Cream 200 ml Milk 3 tbs Condensed milk 2 tsp gelatin crystals Chocolate chips for decoration
Directions Heat the chocolate in a pan. After the chocolate melts. cool it for 2-3 minutes. Soak the gelatin crystals in warm water. Add the gelatin mixture, milk and condensed milk to the melted chocolate. Use a hand mixer to blend in all the ingredients together. Freezing tip: Place the dessert for setting in the fridge not in the freezer!
3.Now add fresh cream slowly and beat the mixture using hand beater for best result. If you dont have a hand blender u can beat manually with your hand
Classic Belgian waffles Ingredients
2 cups cake flour 2 tsps bakingpowder ½ tsp salt 4 large eggs, separated 2 tbs sugar 1/2 tbs vanilla extract 4 tbs salted butter, melted 2 cups milk non-stick cooking spray
Directions Preheat the waffle iron. In a bowl sift together flour, baking powder, and salt. In a second bowl beat together the egg yolks and sugar. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with and mix for 1 minute. Gently fold the egg whites into the waffle batter.
Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.
Dutch Donuts Ingredients:
1 tsp sugar 2 small packets of (instant) dry yeast 4 cups flour (400 g) 1/4 cup sugar (50 g) 2 eggs 2 cups milk (475 ml) 1 tsp salt 8 cups vegetable/sunflower oil (2 liters) Powdered sugar
Preparation: Mix the teaspoon of sugar into 1/2 cup of hand-hot water. Mix together the flour and sugar in a large bowl and make a well in the middle. Warm up milk in the microwave. Add half of the milk to the well in the flour and mix until all ingredients are combined. Cover the bowl with a damp dish towel and allow to rise in a warm area for about an hour. Once the dough has doubled, stir in the salt. Heat the oil in a large. Stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready. You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the 'oliebollen' from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough. The 'oliebollen' will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 'oliebollen' at a time, but don't crowd the pan. Fry until golden brown on both sides. Drain on a tray lined with paper towels. Sieve powdered sugar over the 'oliebollen', and serve warm.
A Taste of Portugal
Portuguese cuisine is characterized by having rich dishes, full of flavour but rather cheap. Garlic is widely used, as well as herbs such as parsley. Portugal is a nation with a maritime tradition, and this is reflected in the amount of fish and seafood consumed by the Portuguese. Among them, the most prominent is the cod, which is the national food of Portugal and of which he says there are more than 365 different ways of cooking, one for each day of the year. Sardines are also very popular, especially roasted, as well as octopus and shellfish. Portuguese cuisine although relatively restricted to an Atlantic sustenance, it has Mediterranean influences. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Portuguese breakfasts often consist of fresh bread, with butter, ham, cheese or fruit preserves, accompanied with coffee, milk, coffee with milk, tea or hot chocolate.
Petisco is a Portuguese word frequently used to describe a special food that we like very much or a kind of starter.
You can learn more about Portuguese words related to the Portuguese cuisine:
Pipis - chicken giblets that are cooked in a stew using garlic, onion and bay. At the end we add curry and lemon. Pevides – they are pumpkin seeds, dried and salted. People eat them with beer. Tremoços – lupines. People eat them with beer. Moelinhas
STARTERS
Pataniscas de Bacalhau It´s the name for a Traditional Portuguese dish originally from the region of Estremadura. The Pataniscas, consist of pieces of shredded “Bacalhau”(Codfish) previously coated in a wheat flour batter, and a mix of other ingredients as onion, seasoned with salt, pepper and parsley, etc., and then fried in vegetable or olive oil. They can be served with a salad as light meal or be eaten as a “petisco”
Ingredients and instructions
•1
big piece of “Bacalhau”
( more than 500g) •Juice of ½ lemon •Milk •60g
flour
•1 egg •1 small onion, chopped •1 TBSP olive oil • 1 Parsley, small bunch •2garlic cloves, fine chopped •Salt and pepper to taste •Vegetable oil or olive oil to fry
Boil the “Bacalhau”, clean from bones and skin and shredded it into small pieces. Drizzle with the lemon juice, cover with milk and let it rest from 1 to 2 hours. In a separate bowl, blend in the flour, egg, chopped onion, the tablespoon of olive oil and part of the parsley. Season it with salt and pepper to taste. Drain the shredded “bacalhau” and mix into the flour mix above. Add a little bit of liquid from the marinade and stir until you get a smooth texture. Deep fry table-spoons of this mix of batter and “Bacalhau” in a very hot vegetable oil or olive oil. Remove with a slotted spoon, and dry on paper towels to remove any excess oil it might have. Serve hot.
Toast and cheese Ingredients and instructions
Slices of toasted bread
Cut the cheese. Sprinkle with oregano and serve with toasted bread.
Fresh goat cheese
Caldo Verde Cabbage
4 potatoes
Olive Oil
Smoked Sausage
Peel off 4 potatoes and one big garlic tooth, wash and cut it and put it in a saucepan. Cover them with water and put the olive oil. Spice with salt and let it boil until the potatoes are cooked. When they are cooked mash them and cook the cabbage apart in other saucepan with water and a bit of salt. Add a sliced smoked sausage and then mix everything simmer a bit to accentuate the flavors.
Water
Salt
garlic
Serve while warm.
MAIN COURSES
Frango na PĂşcara Ingredients and instructions Prepare a chicken and cut it in pieces. Put a parsley sprig ,one carrot in pieces and one cup of white wine in the clay pot. 1 Chicken
1 Carrot
In another pan stew 100grams of pork fat, 100grams of smoked sausage and one spoon of butter always in low heat for 15 minutes. Bar the chicken pieces with the stewed and put it in the clay pot that goes on the stove to cook for 15 minutes.
100grams pork fat 1 Spoon of Butter
Smoked sausage
Cod Fish with Cream Ingredients and instructions Ingredients Cod fish Onions Olive oil Potatoes Lemon juice 2 eggs Bechamel sauce Cream
Bake the cod. Slice the onions and chop the garlic. Graze the onions with olive oil. Fry the potatoes. Then mix the cod with the cooked onions and stuff for 3 minutes. Mix the eggs, the lemon juice, the bĂŠchamel and the cream. Join the potatoes and the previously cooked cod, and mix well. Add the liquid mixture. Put in a tray and take it into the oven.
Feijoada 2 onions 3 heads of garlic parsley 2 bay leaves 1 pinch chilli peppers 1 tomato Tomato sauce bean olive oil 1 pinch of black pepper ½ carrot 1 chorizo 1 black chorizo “farinheira” entrecote bacon Fore/hind feet (pork feet) wine
Ingredients and instructions
Start by doing the stew . Cover the bottom of the pan with olive oil, add the chopped onion, the chopped garlic, the chopped parsley, black pepper and chilies. It is also added to the tomato sauce . Let it stew for a few minutes. Pour the wine and meat broth where you previously cooked the meat . Let it stew a bit more and add the carrot, sausage, chorizo and “farinheira”. It keeps stewing some more and add the sliced meat. Finally, put the beans, and leave in the fire for some more minutes and, then, it is ready to serve. Bon appetit!
DESSERTS
Sweet Rice Ingredients and instructions
Cook the rice in plenty of salt seasoned with salt. Warm the litter of milk with the bark and the sugar and stir. Remove a little bit of milk and set aside. Drain the rice and add it to the milk and let it boil (5/10 minutes). Add to milk reserved two sachets of pudding and stir with a wooden spoon, and add it to the rice. In the end, put the rice pudding into bowls or a platter and decorate/sprinkle with cinnamon.
Baked Apples with Cinnamon Ingredients and instructions
Ingredients:
Apples cinnamon sticks (one for each apple)
sugar
Port wine
Remove the apples’ core with an accessory fit for the purpose and place them on a tray. Place a cinnamon stick into each apple, sprinkle with the Port and with sugar. Bake until they are roasted.
Fatias Douradas Ingredients and instructions Bread 4 eggs
Olive oil or vegetable oil brown sugar cinnamon
3 pinches salt
Heat the olive oil or vegetable oil. Cut the bread into slices and dip the bread into the milk. Beat the eggs with a pinch of salt and dip the bread slices in the egg mixture. Fry the slices and finally add the preparation of sugar and cinnamon. Bon appetit !
Using the freshest ingredients, the local people in Tenerife offer a satisfying range of delicacies including mouth-watering tapas, seafood and exotic dishes brought here via the Canary Islands’ close links with South America. Some Canarian dishes come from Spanish cooking, but the Canarian specialities have their own touch of originality ,the basis of Canarian cuisine is a variety of fresh vegetables, fruit and fish, generally light meals, easier to digest in a warm climate. Meat is usually consumed as a part of stews or as steaks. In this section we will show you a small selection of traditional Canarian cuisine, including starts, main courses and desserts.
INGREDIENTS (SERVES 6) -2 Bunches of watercress -400g Salted pork ribs -2 Corn cobs -75g Pinto beans -200g Onion Virgin olive oil & salt
THE DAY BEFORE
100g Green pepper
Soak the ribs in cold water to desalt them. Change the water as many times as necessary. Also, leave the beans to soak. - ON THE DAY -Cook the pork ribs and beans in water. Skim the scum off from the surface.Add a spurt of olive oil, corn cobs (already in pieces) and peeled potatoes.Add half of the cleaned and finely chopped watercress together with the finely chopped onion and green pepper.Cook over a low heat for 1 hour in an uncovered pan.Crush garlic, cumin and salt using a pestle and mortar and, 20 minutes before it is finished, stir in the crushed mixture. Check the salt. Just before removing the broth from the heat, add the remaining finely chopped watercress and stir.
INGREDIENTS -500g chickpeas
-3 garlic cloves -200g salted pork ribs -100g ripe tomatoes -1 salted pig’s trotter -Virgin oil -100g bacon -1csp sweet paprika -100g chorizo - Ground black pepper -175g onion -1 tsp cumin -75g red pepper -1 bay leaf
PREPARATION THE DAY BEFORE-Put the salted meats in water to desalt them and leave the chickpeas to soak. ON THE DAY-Put the chickpeas, ribs and the cut-up trotter in a pan with water. Skim off the scum.Add the bacon and the chorizo. Also, check the salt.Fry the onion and garlic over a medium heat for 15 minutes. Add the pepper and fry for another 10 minutes.Add the tomatoes (peeled and seedless), bay leaf, black pepper and cumin. Fry for a further 10 minutes.Once everything is fried, remove it from the heat and mix in the paprika. Mix everything together (chickpeas , meat, fried vegetables)
INGREDIENTS The stew The fry 400g chickpeas -300g onion 600g beef -125g red pepper 300g chicken - 200g ripe tomatoes 75g onion -4 garlic cloves 2 garlic cloves -1 tbsp paprika 50g green pepper -1 bay leaf, spring thyme 50g tomatoes -1 csp cumin 1 bay leaf -Salt, peppercorns Salt, peppercorns. -50ml white wine, 100ml stock of the stew Water -200g potatoes, 10 sprigs parsley
THE DAY BEFORE Leave the chickpeas to soak THE STEW-Cook the chickpeas with the beef, skinless chicken, cut-up vegetables and spices over a medium heat. Remove the meat when tender, strain and set aside the stock. Cut or shred the meats and remove the bones. SautĂŠ the chickpea in olive oil until lightly brown. SautĂŠ the meats and mix with the chickpeas THE FRY-Fry the chopped onion together with bay leaf and thyme at a low heat for 10 minutes. Add the chopped peppers and fry for another 10 minutes. Add the chopped tomatoes (peeled and seeded) and cook for another 10 minutes. In a mortar, pound the garlic, paprika and cooking salt to form a smooth paste. Dilute the mixture with wine and the stock and pour over the fried. Give it time to evaporate and the season to your taste. Mix the chickpeas, meats and fried together. Heat it all together and serve.
INGREDIENTS -1kg beef sweet paprika -600g small potatoes pepper -250g onion
-1 tbsp of -salt, black -Virgin oil
-100g red pepper wine
-100ml white
-100g tomatoes
-Meat stock
-5 garlic cloves parsley
-6 sprigs of
-250g carrots -1 bay leaf -1 sprig thyme
PREPARATION: Clean the meat and cut in to small pieces, season and brown slightly in a pan with olive oil. Set the meat aside. SautĂŠ the finely chopped onion and garlic in the same pan on a low heat for 10 minutes. Add the pepper and sautĂŠ for a further 10 minutes. Finish the fried by adding the chopped tomatoes (peeled and seeded) together with the bay leaf and thyme. Dilute the paprika in the white wine and add to the fried. Add the meat again and cover with meat stock. Simmer for 30 minutes and add the carrots. Fry the potatoes and then add to the stew. Season to taste.
INGREDIENTS -1 medium-sized rabbit -1 csp oregano -8 garlic cloves -6 sprigs parsley -Red hot chilli -Cooking salt, virgin oil -2 tbsp paprika -50 ml vinegar wine -2 tsp cumin -200 ml dry white wine
PREPARATION THE MARINADE-Crush the sliced garlic cloves, cumin, oregano and salt in a mortar. Add the chopped parsley and paprika. Crush again. Dilute with vinegar, white wine and oil. Marinate the rabbit for 12 hours. THE DAY-Fry the rabbit in olive oil until lightly golden brown.Fry the liver. In a mortar, prepare another marinade and add it at the last moment. Pour the marinade over the rabbit and cook at a low heat until tender.
INGREDIENTS -3 medium size potatoes -6 eggs -2 medium size onions -tbsp of salt -Olive oil PREPARATION Peel and chop the potatoes and onions and then cut into small pieces. Fry the potatoes and onion in the oil until golden brown. Mix some eggs in a bowl and add a little salt. Add the potatoes and onions to the egg and stir. Put the mixture in a frying pan to cook until golden brown. Using a plate, flip the omelette and leave to cook on the other side.
INGREDIENTS (4 servings) -400g thickly ground sweet corn. -1 litre milk -150g sugar -50g raisins
PREPARATION
-50g almonds
Put the milk, sugar, ground corn, cinnamon and lemon rind together in a pan. Cook on a medium heat, stirring constantly until the mixture begins to thicken. Remove from the heat and take out the sprig of cinnamon and lemon rind.Add the raisins and almonds. Mix well and pour into a bowl.Let it cool.If, during the cooking, the liquid reduces too quickly before it is completely done, add more milk.
-1 sprig of cinnamon -Half lemon rind
FINISH AND PRESENTATION Cut into equal pieces and serve
INGREDIENTS (SERVES 4) -200g almonds -100g sugar -20ml water
PREPARATION Toast the peeled almonds in a frying pan or bake them. Remove and leave it to cool. In a pan, pour the water and sugar in with the almonds and boil at aprox. 114°. Once reached this temperature and the almonds and stir until they are completely covered in caramel. Remove the pan from the heat, arrange the caramel-coated almonds on non-stick paper and leave to cool. Once cooled, keep them in a sealed container so they don’t lose their crunchy texture. Serve in a bowl.
INGREDIENTS (SERVES 4) -500g Canarian fresh cheese. - A little whey -100g flour - 2 eggs - Half a lemon rind -200g sugar - Ground cinnamon - Aniseed
PREPARATION Grind the cheese and gradually add it to the whisked eggs, lemon rind, cinnamon, aniseeds and flour.Mix until you get a smooth dough.Fill the classic tiny cheese cake tins with the mixture. Bake at 180째 for 20 minutes. Serve once cold.
“In Denmark we usually eat around 6 o’clock pm. At dinner, we eat warm food, at lunch we get cold food. In Denmark, we eat a lot of potatoes, rice and pasta. A lot of our food is inspired by South Europe and The East, but the recipes in this cook book show traditional Danish food. We love open sandwiches, which in Denmark we call Smørrebrød. The bread we use for Smørrebrød is rugbrød, also known as rye bread, which is dark, healthy bread. On top of the bread, we love to put Salad, meat and liver pate. Enjoy cooking our food .”
Patty shells filled with chicken. 2 tablespoons of wheat flour
Wash the chicken, and clean it for entrails (do this in cold water). Pour water in a soup pot, add 2 dices of vegetable bouillon and make the water boil. When the water is boiling, add the chicken. Let it boil for 1 ½ -2 hours.
2 dices of vegetables bouillon Remove the scum from the surface of the water with a spoon. Save the soup for later use when making the sauce.
3 tomatoes.
12 patty shells
1 can of asparagus
1 cucumber
Take the chicken out of the water and refrigerate it on a plate (remember to save the water)
Cut the chicken into little pieces. Melt the butter and stir the flour in. Add milk and cream while stirring. Add the water from the asparagus and the soup, as much as needed. Let it boil - 5-10 minutes
Add the chicken and asparagus and heat it up. In the meantime warm the patty shells.
Decorate the patty shell with tomatoes and cucumber. 500 g of chicken
0,5 dl of double cream
25g of butter
1 dl of full-cream milk
AVOCADO ON TOASTED RYE BREAD
INGREDIENTS
2 Avocadoes Salt, pepper 1 Organic lemon Parsley Rye bread
Procedure Toast the rye bread Cut the avocado into small boats Place the avocado boats on the rye bread Tear a little lemon peel out over the avocado Sprinkle it with salt and pepper At last decorate with some parsley
CanapĂŠ with potatoes INGREDIENTS Potatoes Mayonnaise Chives Rye bread Butter
Procedure Boil the potatoes Smear the butter on the rye bread Cut the boiled potatoes into pieces Decorate with mayonnaise and chives
CanapĂŠ with salmon INGREDIENTS: Salmon , Cream cheese , Dill PROCEDURE Toast the rye bread Cut the breadIngredients into triangles or circles Roll a piece of salmon with cream cheese and place it on the bread
Decorate with dill
Potatosoup with leeks
The soup
A bit Chives
500 g Potatoes
150 g Cheese
Let the butter melt at high heat, but without browning it. SautĂŠ the onions and the potatoes for about 2 minutes. Mix with leeks and onions for 1 more minute. Pour the bullion and let the soup boil for about 20 minutes or until the vegetables are soft. Blend the soup until it is thicken. Pour the soup back into the casserole, add cream, salt and pepper. Make the soup boil and taste it.
The bacon ž Buillion
1 dl cream
Leeks - The white part 350 g
Leeks - The green part 350 g
150 g bacon
The final soup
Pour the bacon in a dry pan and roast the bacon at high heat for about 3 minutes. Turn the heat down and finish roasting the bacon at normal heat for about 5 minutes. Take the bacon of the pan and let it dry on a piece of kitchen roll. Dry the pan of and pour the leeks in. Roast them at high heat in about 4 minutes. Crush the roasted bacon light and mix it to the leeks. Serve the soup with bread and the crushed bacon. Decorate with chives and cheese on top.
Roasted pork Ingredients: Crisps Roasted pork: 1500g pork with crackling 1-tablespoon salt 6 dl pork broth 3 shallots Brown sauce: 1½-tablespoon wheat flour 0,5 dl fluid from the pork roast Salt Pepper Browning sauce Potatoes: 900g small potatoes 4,2 tablespoon sugar 42g butter Red cabbage: 800g red cabbage 6 pieces juniper Fluid from the pork 2 dl red wine 2 pears 1-tablespoon honey
Roasted pork: Cut down between the pork crackling so there is 1½ cm between the pork crackling without cutting the meat itself. Rub the pork crackling with salt. You may put some bay leafs between the pork crackling. Put the pork, the shallots and the pork broth in an ovenproof dish. Place the ovenproof dish in the middle of the oven. Turn on the oven at 200 degrees and let the pork roast for 1½ hour. When the meat thermometer reads 77 degrees, the roast done. If the pork crackling isn´t crisp, turn the oven grill on for a short while. Browning sauce: Pour the gravy from the roast in a pot. After a while, remove excess fat. Shake flour and water into a thickening and add it while stirring. Season the sauce and let it boil for a few minutes. Brown potatoes: Boil, peel and cool the potatoes. Let the sugar melt on a big pan at very low heat. When it is melted and brown, add the butter. Do not touch the sugar before the butter and the sugar have melted into a brown mass, then add the potatoes. Stir the potatoes once a while. The potatoes are finished when the sugar sticks to the surface. Red cabbage: Season the red cabbage with crushed juniper, salt and pepper. Let it sauté in a pot with a lid, add the melted pork fat and honey. 25 minutes later, you remove the lid and add the red wine. Let it simmer for a few minutes.
Fried pork with parsley sauce 900g. Pork. Belly with rind. Raw.
1500g. Potatoes.
Breadcrumbs
5,25 dl. Semi skimmed milk.
6 eggs.
3 tbsp. Wheat flour.
15g. Butter.
1,5 bunch. Parsley, fresh.
Dab the slices of pork dry with paper towels. Heat the frying pan, when the frying pan is really hot place the pieces of pork on it. Fry them ½-1 min. on each side. Reduce to medium heat and fry until they are golden and crisp. Turn the slices often. Place the slices on a fat absorbent paper. Sprinkle with salt. Now place the slices on a grate and place it upon of jelly rollpan whit aluminum foil on the bottom. This eases the cleaning. Place it in the top half of a cold oven and turn it into 200 degrees C. Let the slices become golden on one side before turning them. Finish frying on the other side. Frying time is longer in an oven than on a frying pan. Sauce: whisk flour and 1-cup of milk for thickening. Whisk while you make the sauce boil let it simmer approx. 5 min. add the fat and season with salt and pepper. Add the washed, chopped parsley.
Meat Balls in Curry Sauce
Minced meat
Minced meat: Stir the minced meat with salt, to the meat is tough. Add onions, pepper and eggs, and then stir it all together. Then add the milk, while stirring and then add the flour. Put the meat in the fridge covered with a tea towel for 30 minutes. Bring water with added salt to the boil in a big pot on a big surface. Give the minced meat a nice stir. Dip a tablespoon in the boiling water and mould the minced meat 600g minced meat
into a ball with the tablespoon in your hand. Put it in the boiling water. Tone down the heat, when all the balls are in the pot feels firm after about 8-10 minutes. Take the meatballs up with a skimmer and put them in a sieve and let them drain off.
dl 2 milk
8 tablespoons flour
Curry sauce: Melt 20g butter at powerful heat. Sauté the onions in one 1 minute but they must not take color. Tone down to a steady heat and add a dust of curry and sauté it in one minute. Dust the flour over the mix, and stir it until it´s totally gone.
2 onions
Pour 5dl boiled water from the meatballs, while constant stirring. Add 7dl the rest of the boiled water and add the tarragon. Let the sauce boil at low heat, while stirring in 5 minutes. Taste it with salt and heat the meatballs in the sauce. Boil 8 dl rice (about 320 g). Follow the instructions from the rice pack. Then serve it. 2 Eggs
11/2 teaspoon salt
Curry sauce
4 tea
1 tea spoon
5 table
1 dl finely grated
spoons
dried
spoons wheat
onion.
tarragon.
flour.
curry.
Danish rise with almonds Approach: A little salt
4½ dl. Heavy cream
220g pudding rise
17½ dl milk
130g almond peeled
130g sugar 2 vanilla pods
Split the vanilla pods and take the corns out. Boil the rice, milk and vanilla at low heat under the lid for 45 minutes. Stir in the saucepan, now and then. Take the vanilla pods out, and cool the rice. Chop the almonds, save one entire almond (it is a Danish tradition, that the one who finds an entire almond wins a present). Pour the almonds in the cool rice. Whisk the heavy cream stiff, and fold it in. Add the other ingredients. Season it, with a little sugar.
Cherry gravy: Approach: 200 g pickled cherry, 1 dl juice from the cherry
2 table spoons sugar
1 tablespoon potato flour
Mix a thickening of juice and potato flour. Pour the berries, the rest of juice and sugar in a saucepan and make it boil. Take the saucepan off the heat and add the thickening while stirring. After that, the sauce must not boil. Stir the sauce for a while and season it with sugar.
1+2
Rødgrød med fløde - Red porridge with wiped cream
3
1. 2. 3. 4. 5. 6.
1 kg Strawberries and blackcurrantt mix 200 g raspberries ½ L wiped cream 300 g sugar Potato flour 1-2 tablespoon potato flour
Wash the berries, put them in a pot with water and sugar, mix it all together and let it rest a few hours. Strawberries, blackcurrant and raspberries.
4
Wiped cream.
Set the pot over low heat, and let the berry mix boil. Boil the berries 2-3 minutes.
5 Remove the pot from the heat, and carefully stir the raspberries, make sure that they do not brake. Thicken the porridge a little with a few tablespoons potato flour mixed with cold water. The potato flour mix and the cold water need to be added when the porridge is just below boiling piont. It’s inportant, that the porridge is still warn. Sprinkle the porridge with a thin lay of sugar, and let it cool down. Eat the porridge with some cold wiped cream.
Sugar. Potato flour.
Finished
Danish Pancakes Ingredients: For the dough: Recipe:
Whip the flour together with the half of the milk, until it will be a smooth mix
4½ dl milk
150 g flour
3 eggs
½ tsp salt
For the fill:
Finish:
100 g sugar
300 g raspberry
For the decoration:
50 g butter
Now mix in the rest of the milk, eggs and salt – and whip it all together.
Melt the butter in a pan and put it into the mix.
Bake thin pancakes on a warm well-greased frying pan.
Use ½ - ¾ dl of the mix pr. pancake.
Now you have to make the raw jam
Mix the half of the sugar and the berrys together, until you get the texture of jam.
Put the jam in a bowl, and keep it in the fridge
Now put some jam and some sugar in every pancake, and rool them.
And now you can eat your tasty Danish pancakes!
Blueberry
Icing flour C