Recipes book final

TRADITIONAL RECIPES with ASSORTED TYPICAL SEAFOOD DISHES

RECIPE BOOK Sea food recipes

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Recipes- North east of England

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Panhaggerty Ingredients • • • • • • • • •

1 tbsp vegetable oil 250g/9oz streaky bacon 6 potatoes, thinly sliced into rounds 2 onions, peeled, sliced 5 carrots, peeled, sliced 500ml/17½fl oz chicken stock salt and freshly ground black pepper, to taste 150g/5oz cheddar cheese, grated crusty bread, to serve

Preparation method 1. Heat the vegetable oil in a deep ovenproof pan. Fry the bacon for 3-4 minutes, or until golden-brown and slightly crisp. Remove from the pan and set aside to drain on kitchen paper.

2. In the same pan used to cook the bacon, arrange a layer of the sliced potatoes in the bottom of the pan. Cover the potatoes with a layer of sliced onions, then a layer of sliced carrots. Layer over some of the crisp bacon, then season with salt and freshly ground black pepper.

3. Repeat the process with the remaining potatoes, onions, carrots and bacon, finishing with a layer of potatoes on top. Season with salt and freshly ground black pepper.

4. Pour in the chicken stock so that all of the ingredients are covered, then bring to the boil. Cover the pan with a lid and reduce the heat to a simmer. Simmer for 15-25 minutes, or until the potatoes and carrots are tender.

5. Preheat the grill to high.

6. Uncover the pan and sprinkle over the grated cheese. Grill for 5-6 minutes, or until the cheese is bubbling and golden-brown.

7. To serve, spoon the panhaggerty into bowls and serve with some crusty bread to mop up the juices.

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Leek and Potato soup A smooth, creamy vegetable soup that's full of flavour. Make it into a meal with plenty of bread and butter.

Ingredients • • • • • • •

1 tbsp vegetable oil 1 onion, sliced 225g/8oz potatoes, cubed 2 medium leeks,sliced 1.2 litres/2 pints vegetable stock 150ml/5fl oz double cream or crème fraîche salt and freshly ground black pepper

Preparation method 1.

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

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Shepherd's Pie Shepherd’s pie is a classic British dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and I reckon you can’t go wrong with it. Make sure you buy the best quality mince you can afford, as it really makes the dish.

Serves 6 Ingredients • 1 red onion • 2 carrots • 2 sticks of celery • 2 cloves of garlic • a small bunch of fresh rosemary • olive oil • 500g good-quality minced lamb • 1 x 400g tin of chopped tomatoes • 250ml lamb or vegetable stock, preferably organic • sea salt and freshly ground black pepper • 1.5kg Desiree potatoes • 100ml semi-skimmed milk • a large knob of butter To prepare and cook your mince

• Peel

and roughly chop the onion and carrots • Trim and roughly chop the celery • Peel and finely chop the garlic cloves

To prepare and cook your mince

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• Pick the rosemary leaves, discard the stalks • Heat a large pan on a medium heat • Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves To prepare and cook your mince

• Cook for 8 to 10 minutes, stirring occasionally, until softened • Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally • Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes To prepare and cook your mince

• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil • Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour To make your mash topping

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• Peel

the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water • Boil for about 10 minutes until tender • Stick a knife into them to check they’re soft all the way through

• Drain

in a colander and return them to the pan • Add the milk, butter and a pinch of salt and pepper • Mash until smooth and creamy

To assemble and cook your shepherd’s pie

• Preheat

the oven to 190ºC/375ºF/gas 5 • Transfer the lamb mixture to a large ovenproof baking dish • Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top

To assemble and cook your shepherd’s pie

• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling • Serve with broccoli (see Brilliant broccoli) or some lovely peas

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Steak and Kidney Pie Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.

Ingredients For the base • •

300g puff pastry 1 egg and 1 extra egg yolk beaten together

For the filling • • • • • • • •

2 tbsp vegetable oil 700g/1lb 9oz stewing beef, diced 200g/7oz lamb kidney, diced 2 medium onions, diced 30g/1oz plain flour 850ml/1½ pints beef stock salt and freshly ground black pepper, to taste a dash of Worcestershire sauce

Preparation method 1. Preheat the oven to 220C/425F/Gas 7 2. Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.

3. Return the beef to the pan, sprinkle flour over and coat the meat and onions 4. Add the stock to the pan, stir well and bring to the boil.

5. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.

6. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.

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7. Roll out the pastry to 5mm/Âźin thick and 5cm/2in larger than the dish you are using.

8. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.

9. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.

10. Serve with creamy mash and steamed vegetables to soak up the gravy.

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Apple Crumble

Ingredients For the crumble • • • •

300g/10½oz plain flour, sieved pinch of salt 175g/6oz unrefined brown sugar 200g/7oz unsalted butter, cubed at room temperature Knob of butter for greasing

For the filling • • • •

450g/1lb apples, peeled, cored and cut into 1cm/½in pieces 50g/2oz unrefined brown sugar 1 tbsp plain flour 1 pinch of ground cinnamon

Preparation method 1. Preheat the oven to 180C/350F/Gas 4.

2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

6. Serve with thick cream or custard.

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Recipes- Italy

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Boiled tuna

ingredients: • • • • • • • • • •

800g fresh tuna in one piece, extra virgin olive oil, 1 carrot, 1 onion, 1 stalk of celery, 2 bay leaves, 2 cloves of garlic, 1 handful of parsley leaves, salt, pepper.

Prepare the broth with two liters of water and the chopped vegetables, garlic clove, bay leaf and salt. Remove the tuna skin, wash it and tie it round with white thread for food. Filter the broth, return it to the saucepan and boil the tuna for about 30 minutes. Drain, cut into slices, remove the wire and arrange on a hot plate. Sprinkle with the chopped parsley and the second clove of garlic, drizzle with a little olive oil, a generous grinding of pepper and serve immediately. (Preparation time one hour and 30 minutes).

You can also bottle in oil or serve with a “caponatina”

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Aubergine Caponatina Ingredients 1 stick of celery 400 g of cherry tomatoes capers in salt pine nuts 1 onion pitted green olives 3 tablespoons of white wine vinegar 1 tablespoon of sugar

Preparation 1. Cut the aubergines into small cubes of about 2 cm.

2. In a frying pan, brown the aubergine cubes over a high flame until they are crisp outside and tender inside; remove from the pan and keep warm. In the same pan brown the finely-sliced celery. Remove and add the onion cut into small strips; cook for a few minutes, then add the cherry tomato cut into small pieces and the chopped basil.

3. Continue cooking for about ten minutes, then add the desalted and drained capers, chopped olives and pine nuts. Add the aubergine cubes, the celery and a cup of vinegar, in which you have diluted the sugar, and cook for about 5 minutes until it evaporates.

4. Serve the fish cubes with the cold or warm caponatina sauce

Mirabelli Mariafrancesca III C

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Cullurialli

Mariafrancesca Mirabelli III C There are wonderful salty fritters, usually eaten in Xmas times. The original recipe counts the use of an anchovy inside..but if you don’t like you can keep it simple and don't put anchovies!

The best type of potato for these fritters is surely the "Red potato of Sila" but any other kind of potato should be good!

You can half their ingredients, but remember, if you half flour, you have to half the potatoes quantity as well!!

• • • • •

1 kg flour 1 kg potatoes 1 portion of brewer's yeast anchovies (optional) salt

Boil potatoes and whilst they're still hot, peel them. Pour flour in a bowl and mash potatoes right in the bowl, add salt. Melt yeast in a cup of warm water, add it to the mixture and start kneading, keep kneading till it's soft. Shape it into a round, soft and swollen mixture, place it in a bowl, cover it with a cloth and leave it till it becomes, at least, twice bigger as it was (it will take you at least 2 hours). Then take small amounts from the dough and shape them into small balls, with your fingers make a hole in them, cover the rings with a cloth and let them rise for half an hour.

Warm some oil, and fry them 2 or 3 for time in deep oil. Remember to turn them every now and then to allow cooking on both sides.

Enjoy them!!!

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Morzello is a traditional Catanzaresi dish.

According to the legend, Morzello, or morzeddhu in dialect, was created when an poor mother, widow and alone, was forced to accept odd jobs to support her hungry children. On Christmas Eve, she had to clean a slaughterhouse and dispose of the wastes in the nearby Fiumarella.

Worried about what she would serve her hungry children for Christmas dinner the following day, she saved the disposed meat, cleaned it and prepared a meat soup: the morzello

Morzeddhu alla Catanzarisi • • • • • • • • • • •

1 pound tripe 1 pound (total) spleen, lung and esophagus 4 cups tomato sauce 1 cup water 1/2 sliced red onion 2-3 fresh peppers 2 tablespoons beef bouillon 3 bay leaves Salt and oregano Olive oil 1 glass of red wine

Wash and slice the tripe and cube the meat. Boil the meat (spleen, lung, esophagus).After 15 minutes add the tripe and cook for other 30 minutes. Add olive oil, onion, bay leaves, oregano and one fresh pepper. Cook and let the water evaporate. Add tomato sauce, bouillon cubes and just enough hot water to cover the meat. Cook for one hour then add more fresh pepper and wine. Continue adding hot water as needed, for 30 minutes. At the end add salt, oregano, a dash of olive oil and more pepper.

Serve with pita bread.

Valeria Docimo A Voyage of Sea Discovery

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COZZ’ E FASULE Mussels with beans Ingredients for 4 people: • • • • • • • • •

1 kg of fresh mussels in shell 350 gr of cooked Spanish beans , 400 gr of tomatoes, 2 garlic cloves, a chili a small bunch of parsley, extra virgin olive oil, salt black pepper

To accompany : croutons, a garlic clove.

Preparation Clean the mussels; in a large covered pan, over high heat, let make them open. Don’t throw away their water because it will help us later . Combine the olive oil with the garlic and chili and cook over high heat for 1 minute. Add tomatoes, season with salt and black pepper and let restrict the sauce together with beans. In the meantime, remove some shells and add mussels in the sauce, with their filtered water! Transfer mussels and beans into deep bowls, sprinkle with parsley and serve with grilled bread tastied with garlic and olive oil.

With this sauce you can season also the Italian “orecchiette” pasta.

IID

Conforti Aurora,

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Spaghetti allo scoglio (seafood spaghetti)

Ingredients for 4 persons 320 gr Spaghetti 500 gr Clams 500 gr Mussels 300 gr Sliced Squids 4 Shrimps or prawns 2 Chopped Tomatoes 2 Garlic cloves Chopped Parsley Hot Pepper Flakes Extra Virgin Olive Oil Salt Put 1 tablespoon of olive oil per person into the pan then add the garlic cloves hand crushed and let it brown over medium heat.

When the garlic is golden brown, add a pinch of pepper flakes then put the squids into the pan and cook until its water has evaporated, about 2 minutes.

Once the water has evaporated place the shrimps into the pan then add clams, mussels, tomatoes, a pinch of salt and sautĂŠ.

Cover and cook for about 5 minutes until all clams and mussels open.

In the meantime cook your spaghetti in abundant boiling salted water.

Once the sauce is ready turn off the heat and wait for the pasta cooking time.

When the pasta is ready turn on the flame under the sauce, drain the pasta, transfer to the pan and sautĂŠ.

Drain your spaghetti al dente because it finishes the cooking process in the pan.

Sprinkle with copped parsley, drizzle a little olive oil, transfer the spaghetti to a serving dish then top with shrimps, sprinkle with parsley and serve

Mariafrancesca Mirabelli III C A Voyage of Sea Discovery

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Spaghetti with anchovies and bread crumbs

Ingredients for 4 persons • • • • • • •

6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided spaghetti 1/2 cup extra-virgin olive oil 2 large garlic cloves, minced 1 or 2 small fresh or dried hot red chiles such as peperoncini thinly sliced 2 tablespoons minced fresh parsley 1/2 cup toasted fresh bread crumbs, divided

Preparation 1. If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone in order to obtain 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind. Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.

2. Cook spaghetti in a pasta pot of boiling salted water till 'al dente', about 10 minutes.

3. Meanwhile, put olive oil, garlic, finely chopped anchovies, and chillies in a deep frying pan or wide pot and cook over low heat, stirring, until anchovies dissolve.

Stir in parsley and remaining anchovies; turn off heat.

4. When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.

5. Add some reserved bread crumbs and serve immediately.

Note: Italian grocers sell salt-packed anchovies which are more flavourful than oil-packed.

This is a traditional recipe at Xmas.

M.Rosaria Molinaro II E

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Spaghetti with Squid Ink - Spaghetti al Nero di Seppia You need to use very fresh fish and the ink of the squid will give you all the scent of the sea.

To serve 4 Ingredients: • • • • • • • • • •

(600 g) extremely fresh squid, uncleaned (300 g) spaghetti (80 ml) dry white wine 3 sliced big peeled tomatoes A small bunch parsley, minced 1 onion ( possibly a Tropea’s onion) 1 clove garlic 1/4 cup of olive oil Salt chilly

Preparation: Begin by cleaning the squid: separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them). Wash the squid well under cold water, dice the bodies, and chop the tentacles..

Heat the oil in a pot and wilt the garlic and onion without letting it brown. Add: squid, chilly and parsley; cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, add the white wine and when it evaporates the tomatoes. Simmer for 20 minutes more, uncovered. At this point the sauce should be neither soupy nor too dry.

Half an hour before mealtime boil the water, salt them, and add pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain pasta, season it with the sauce, and serve with abundant minced parsley.

An alternative for this sauce could “the risotto with Squid Ink” .

Francesca Cappa A Voyage of Sea Discovery

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Sea food Recipes- Portugal

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Arroz de marisco Arroz de Marisco is a signature Portuguese seafood and rice dish combining mussels, prawns, and clams. Arroz de Marisco utilizes many typical Portuguese ingredients to create an intensely flavorful seafood dish. It is like Spanish paella but a bit more like a stew, as it isn’t completely reduced like paella. The rice also has a sticky texture similar to an Italian risotto.

Ingredients: 1 onion, chopped 2 ripe tomatoes, chopped 4 tablespoons olive oil 5 garlic cloves, chopped 2 teaspoons paprika 1/2 cup white wine 2 cups yellow rice 1/2 cup green peas 1/2 lbs. mussels, washed and cleaned 1/2 lbs. clams, washed and cleaned 1/2 lbs. prawns, raw with shells 4 cups fish or chicken stock Salt, pepper, and lemon juice to taste

Directions: 1) Make sure the mussels, clams, and prawns are well cleaned and washed.

2) Heat the olive oil in a sauce pan and fry the onions and chopped garlic until tender and onions become golden brown.

3) Add the tomatoes and wine, simmer for about 5 minutes and let it reduce.

4) Add the rice and stock, cover the pan and simmer gently, for about 10 minutes until rice is nearly cooked.

5) Add the clams, mussels, and prawns and cook for a further 5 minutes, then add the paprika and green peas. Stir it well.

6) Cook for another 10-15 minutes on medium heat until all of the sea food is well cooked.

7) Once done, season with the salt, pepper, and lemon juice to taste. Pour into bowls and serve while hot.

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Arroz de tamboril com gambas Portuguese Monkfish with Rice and Shrimp Portuguese Monkfish with Rice and Shrimp, also known as Arroz de Tamboril com Gambas, is a very typical and traditional seafood dish in Portuguese cuisine. Our cuisine is known best both for our spices and our rich and flavorful seafood, and this dish exemplifies that fact perfectly. Monkfish, shrimp, and some long grain rice are the perfect ingredients for absorbing rich flavor and spice, which is what makes this dish unbelievably popular and delicious. We’re sure you will love this dish.

Ingredients: 1 pound diced monkfish 10 medium sized shrimps 1 cup long-grain rice 1 onion chopped 3 cloves garlic chopped 2 tablespoons olive oil 1 ripe tomato chopped 1 pepper chopped 1 bay leaf 1/2 cup white wine 1 teaspoon paprika 1 bouillon cube fish Salt and pepper to taste Parsley / Coriander to taste

Directions: 1) In a saucepan, place the olive oil, chopped onion, chopped garlic, chopped pepper, paprika, chopped tomatoes and let them simmer on medium heat for 2-3 minutes.

2) Then add the bay leaf, the fish bouillon cube, a bit of chopped parsley or coriander, a pinch of salt and pepper and the white wine.

3) Add the monkfish and prawns to the saucepan and bring it to a boil.

4) Now add the rice and 3/4 cup water and leave to boil over 10 minutes, until the rice is done.

6) Once its ready, pour it in a large bowl and cover with parsley or coriander and serve while hot, enjoy!

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BACALHAU À Moda de braga Bacalhau à Moda de Braga is one of the most traditional and unique Portuguese styles of cooking Bacalhau, originating in Northern Portugal. This dish includes spicing the bacalhau then frying it in oil slightly along with some potato slices and caramelized onions. The bacalhau is very flavorful when cooked in this style, and is perfect when served alongside some crunchy fried potatoes and delicious caramelized onions on top.

*Serves 1-2*

Ingredients: 1/2 lbs. bacalhau 1 teaspoon paprika 1 teaspoon chili powder Vegetable oil for frying 1/2 lbs. potatoes, sliced 3 onions, sliced 10 garlic cloves, chopped 1/2 cup olive oil 1/4 cup sliced black olives Salt and pepper to taste

Directions: 1) Prepare the bacalhau the day before. Let it soak in a bowl of water for 12 hours, changing the water 2-3 times.

2) The next day, sprinkle the slices of bacalhau with paprika and fry them in oil, leaving them browned on both sides.

3) In the same oil, fry the potato slices.

4) Now add the garlic and sliced onions to a frying pan with the olive oil. Let them saute on medium to low heat until the onions are caramelized and well browned.

5) Place the slices of cod and potatoes on a baking dish and cover with the onions and garlic.

6) Bake for 6-8 minutes in the oven at 355 degrees Fahrenheit.

7) Once done, remove from the oven and serve on a platter with the sliced black olives and a side salad.

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RISSÓIS DE CAMARÃO Portuguese Shrimp Croquettes Rissóis de Camarão are signature Portuguese Shrimp Croquettes. These are savory seafood treats filled with shrimp and other Portuguese style ingredients in a delicious filling, deep fried in the signature Portuguese rissóis style. They are perfect to eat as a side or on their own as a meal, but always sure to impress.

Ingredients: 2 cups milk 4 tablespoons butter 2 cups flour 2 tablespoons butter 1 onion, finely chopped 1 cup milk 1/2 tablespoon finely chopped parsley 2 tablespoons cornstarch 2 tablespoons water 1 pound shrimp, peeled and chopped 2 eggs, beaten 1 cup panko breadcrumbs Salt and pepper to taste Vegetable oil for frying 2 lemons, sliced into quarters

Directions: 1) In a saucepan, add the milk and 4 tablespoons butter. Let it cook over medium-high heat until the mixture is even and consistent.

2) Stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough.

3) Add the dough to a cutting board. Knead the dough well. Set it aside.

4) Melt the rest of the butter in a saucepan. Add the onion and let it cook over medium-high heat until well browned.

5) Reduce the heat to medium-low, pour in the milk, and turn it to medium heat. Stir in the parsley and salt and pepper to taste.

6) Add the cornstarch to the saucepan and simmer over medium-low heat, stirring constantly until it thickens.

7) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set it aside to cool.

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8) Sprinkle some flour over a cutting board. Take the dough and roll it out on the board and roll it thinly. Use a knife to cut them into the desired shapes.

9) Add 1 teaspoon of the shrimp filling into the middle of the shapes. Fold the dough over to form a half circle, pressing the edges together. Repeat until all the filling is used.

10) Dip the croquettes in the beaten egg, then into the bread crumbs. Set aside.

11) Add 2 inches of vegetable oil to a large frying pan. Place it on high heat.

12) Fry the riss贸is, one at a time, until golden brown.

13) Once they are done add them to a platter with paper towels to dry.

14) Serve them while hot with lemon quarters for extra flavor.

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MEXILHĂ•ES Portuguese style Mussels Portuguese style Mussels, known as MexilhĂľes. This is a simple dish with not too many complicated ingredients. This way you can truly enjoy the flavors of the Mussels with just a few herbs and spices to complement it. Try it out and tell us what you think.

Ingredients: 4 garlic cloves chopped 2 tablespoons butter 1/4 cup olive oil 1/2 lb mussels 1/4 cup Portuguese white wine 1/4 cup chopped cilantro 1/4 chopped parsley

Directions: 1) In a large frying pan, add the garlic and butter to the pan and set it on low heat.

2) Once the garlic has browned a bit, add all of the mussels to the pan.

3) Pour the olive oil and wine into the pan. Stir the contents together in the pan.

4) Set it on medium heat and cover the pan.

5) Cook for 15 minutes, or until the mussels are done and opened.

6) Cover with the chopped parsley and cilantro and mix it well.

7) Pour the mussels and the rest of the contents into a serving bowl.

8) Serve with some bread for dipping, and enjoy!

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LULAS FRITA Fried Squid Lulas Fritas, or fried squid, is a delicious and popular Portuguese seafood dish. As Portugal has always been seafaring nation historically, our cuisine has always been based upon food coming from the ocean. Because of this, Portuguese cuisine has honed the art of cooking fish and seafood, even introducing fried fish to the British and tempura to the Japanese in the 16th and 17th centuries.

Lulas Fritas is one of the best dishes Portuguese cuisine has to offer and this is a simple & easy way to make this delicious dish without all the fuss. Along with the unique texture of the breaded fried squid, the bursting flavor of the citrus in the lime and the chopped garlic give this dish unbelievable flavor and really makes this dish such a popular treat worldwide. We are sure you will love this one, so try it out and tell us what you think, we are sure you will love it!

Ingredients: • • • • • • •

2 lbs. Small squid, cleaned 1 cup all-purpose flour 1/4 teaspoon cayenne pepper 2 chopped garlic cloves Salt & white pepper About 1/3 cup extra-virgin olive oil or vegetable oil, for frying Lime sections, for serving

Directions: 1) Cut the squad into 3/4-inch rounds, keeping the tentacles intact. Dry thoroughly.

2) Sift the flour with the cayenne, salt, and pepper into a shallow dish or pie pan. Set aside.

3) In a large heavy skillet, heat the oil until it is hot and begins to smoke. Dredge the squid in the flour mixture and shake in a sieve to remove any excess flour.

4) Add in batches to the hot oil and saute for a minute for a minute or two until golden. If the squid slices are thin, they will cook in a minute. Remove with a slotted spoon to a paper towel to drain.

5) Serve hot with lots of fresh lime sections, and enjoy!

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PASTÉIS DE NATA Portuguese Custard Tart PastÊis de Nata, Portuguese Custard Tart recipe. Simple and easy to make, perfect for those with a sweet tooth.

Average cooking time estimated: Prep Time:20 mins Cook Time:20 mins

This recipe makes 12 Servings

Ingredients: Pastry Ingredients 2 cups all-purpose flour, plus more for rolling 1 teaspoon salt 2 tablespoons granulated sugar 10 tablespoons chilled unsalted butter, cut into 1/4 inch cubes 5 -7 tablespoons ice water

Custard mix 1 tablespoon cornstarch 1 1/2 cups heavy cream 1 cup granulated sugar 6 egg yolks

Directions: Making the Pastry 1)In the bowl of a food processor fitted with a metal blade, pulse the flour, salt and sugar to combine.

2) Add the butter and pulse until the flour resembles coarse, uneven cornmeal, about 10 1second pulses.

3) Drizzle 5 tablespoons of the ice water over the mixture.

4) Pulse several times to work the water into the flour.

5) Add the remaining water, 1 tablespoon at a time, and continue pulsing until the mixture develops small curds.

6) Turn the dough out onto a work surface, shape it into a disc and cover with plastic wrap.

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7) Refrigerate for at least 1 hour.

8) On a lightly floured surface, roll half the dough to 1/16-inch thickness.

9) Cut out 6 (4 1/2-inch) circles.

10) (If you don’t have a cookie cutter, a wide-mouth jar works well.) Ease the dough circles into a 12-cup (4-ounce capacity) nonstick muffin tin, pressing out any overlapping folds.

11) Repeat with the remaining dough.

12) Place the tin in the freezer for 5 minutes.

13) Remove and trim any overhang with the back of a knife so that the pastry cups are flush with the top of the tins.

14) Line dough cups with cupcake papers and fill with dried beans or pastry weights.

15) Bake at 350°F (180°C) for 8 to 10 minutes to set.

Making the Custard 1) Dissolve the cornstarch in 1/4 cup of the cream in a medium bowl.

2) Add the remaining cream and sugar, and stir until the mixture is smooth and the sugar dissolves.

3) Check for sugar granules with a spoon; none should remain.

4) In a small bowl, blend the yolks with a fork until smooth.

5) Add the yolks to the cream mixture, stirring gently to combine.

6) Ladle the egg mixture into the partially baked pastry cups, filling to 2/3 capacity.

7) Bake in at 350°F (180°C) until the edges of the custard are puffed and middle is still jiggly, about 20 to 25 minutes.

8) (The custard will continue to cook.) Cool completely in the tin.

This will make 12 delightful pastries, so all you have to do now is enjoy! If you have any questions or comments on this recipe, please write them in the comment box below.

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Sea food Recipes - Spain

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Baked salmón Ingredients: • • • • • •

1Kg. Slices of salmon Parsley olive oil 1Cabeza garlic 250 ml. white wine salt

Preparation: 1. Wash the salmon slices and drained once we pass a cloth to remove excess water.

2. Then the salt on the fish made and deposited onto the baking tray.

3. Once peeled and chopped garlic often pour over fish along with some sprigs of parsley chopped also. A splash of virgin olive oil on slices of salmon was made by the banks and the champagne is introduced trying to avoid removing the oil over fish.

4. Once done, you enter the oven preheated to 180 °, there will be for about an hour.

5. Every 15 minutes will control gold fish and will be used to pour on the sauce itself.

Alba Rivero y Sara Ruiz 3º E.S.O

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Boquerones en Escabeche Moorish Pickled Anchovies

Ingredients

• • • • • • • • • • •

2 lb. fresh anchovies, sardines or smelts.

6-8 tablespoons olive oil 2 oz. flour Salt and freshly ground black pepper 6 garlic cloves, finely chopped 1 small pinch of spanish saffron strands 1 teaspoon cumin seeds 1 teaspoon ground ginger 9 fl. oz red-wine vinegar 4 bay leaves 1 lemon, thinly sliced

Preparation 1.

2.

3.

4.

5.

6.

7.

Cut off the fish heads, pulling out their innards. Slit them down the belly, as far as the tail, and swish the insdes under a tap.

Then put each fish down on a board, black back upwards, and press a thumb firmly down on it. This opens it out like a book and makes it easy to rip out the backbone and tail.

Heat 4 tablespoons of olive oil in a big frying pan. Dust the fish with seasoned flour on a baking tray and fry immediately you have a trayful (there will be about 4 of these).

Put them in skin-side down and turn after 1-2 minutes. Remove them to kitchen paper to drain. Take the pan off the heat between batches and add more olive oil as necessary.

Fry the garlic in the remaining olive oil, then move to a mortar or a small herb (or coffee) mill. Work to a paste with a pinch of salt, the saffron, cumin seeds and ginger.

Work in the vinegar.

Arrange the fish in an earthware dish, skin up. This can be shallow if you are planning to serve them within 24 hours, but should be smalller and deeper if you want to keep them.

Mix 9 fl. oz of water into the spicy mixture and pour this over the fish. Add more vinegar and water to cover them completely if you are keeping them.

8. Lay the bay leaves and very thinly sliced lemon over the top. Refrigerate for half a day before eating. They can be served straight from the dish, and eaten before a week.

Paula Polanco – 2º ESO –

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Breaded Hake Ingredients for breaded hake: • • • • • •

700 gr. hake (without skin and bones - you prepare it at the fish) 1 bowl of flour 2 eggs, beaten in a bowl A lemon Salt and pepper Olive oil

Making breaded hake step by step: 1.

2.

3.

4.

5.

6.

Hake with lemon juice sprayed and left for 10 minutes Salt and pepper sets and hake cut into strips Strips are put in the beaten egg, and dipped in flour Place the oil in the pan - there has to be enough, at least a couple of inches deep Heat oil until very hot, and strips of breaded hake shows, one by one When are made on one side and begins to change clear the sides of the part you see above, are given back 7. Having made all the strips were removed and placed on a paper towel to soak the oil release 8. Serve hot with lemon slices, mayonnaise or aioli

FCO.JAVIER SOTO SÁNCHEZ 3º ESO.

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Marmitako Fresh Tuna and Potato S te w Ingredients • • • • • • • • •

2 dried choricero or ancho chiles 1 pound fresh tuna fillet Coarse salt 4 russet potatoes, about 2 pounds total weight 1/3 cup olive oil 1 yellow onion, finely chopped 1 clove garlic, minced 1/2 green bell pepper, seeded and cut lengthwise into narrow strips 1 tablespoon sweet pimentón or paprika

Preparation 1.

2.

3.

4.

5.

6.

7.

In a heatproof bowl, combine the dried chiles with boiling water to cover and let stand for 30 minutes, or until soft. Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.

Cut the tuna into small pieces. Sprinkle the pieces with coarse salt and set aside.

Peel the potatoes. To 'crack' the potatoes into chestnut-sized pieces, make a small cut in each potato and then break it open the rest of the way. Set the potato pieces aside.

In a stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.

Add the potatoes and pimentón and mix well. Season with a little coarse salt and add water to cover by 2 inches. Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.

Add the tuna pieces to the pot and simmer for 5 minutes, or until the tuna is opaque.

Remove from the heat and let stand for 30 minutes before serving. If the soup is very clear because the potatoes didn't release enough starch, mash a piece or two against the side of the pot with the back of a spoon and shake the pot a little.

Reheat gently to serving temperature (if your pot retains heat well, the stew may still be piping hot and you won't need to reheat it). Ladle into warmed bowls and serve at once.

Sergio Carral – 3º ESO -

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Gambas a la plancha Pan-grilled shrimp

Ingredients • • • •

1/2 cup olive oil Juice of 1 lemon 2 teaspoons Sanlucar sea salt 24 medium-large shrimp (about 1 pound) in the shell with heads intact

Preparation 1.

2.

3.

4.

5.

In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly.

Heat a dry skillet over high heat.

When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven.

Cook the rest of the shrimp in the same way.

When all the shrimps are cooked, arrange on a platter and serve immediately.

Eva González Obregón – 2º ESO -

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Pulpo a Feira Galician Octopus

Ingredients • • • • • •

4 quarts water 6 tablespoons coarse sea salt 1 frozen octopus, about 3 pounds thawed overnight in the refrigerator 1 pound new potatoes, boiled with their skins on and kept warm 1 cup extra virgin oil 2 tablespoons hot paprika

Preparation 1.

In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil.

While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.

2. With a long fork, pierce the octopus to get a good grip and dip it into the boiling water.

Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.

3. Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2inch-thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.

4. Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.

Daniel Samperio – 3º ESO -

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Sardinian with potatoes SARDA / VERDEL

Ingredients • • • • • • • •

Fish (VERDEL).

Four potatoes.

Red pepper and green pepper (two).

Carrots.

Onion (one).

Garlic (one).

Tomatos.

A glass of water.

Making 1.

2.

3.

4.

5.

6.

7.

8.

The fish sits in the tray.

Throw salt in the fish.

After cut up rep pepper, green pepper, carrots, onion, garlic and tomato.

Cut the four potatoes to baking and put in the tray with the fish.

Throw peppers, carrots, onion, garlic and tomato in the tray with the fish.

Put in the oven, the fish for is made.

Take to be one hour depends.

And when this done we can eat.

It’s delicious.

Here is called Sarda or Verdel depends area.

PHOTOS: SARDA OR VERDEL.

Eva Mª González and Paula Polanco 2º ESO.

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Recipes - Finland

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Leipäjuusto (bread cheese)

Ingredients • • • • •

2-1/2 gal. raw or pasteurized milk 1 tbsp. Salt 1 tbsp. Cornstarch 1 tbsp. Sugar 1/2 tablet of Hanson's Rennet*

Instructions •

Heat milk in double boiler to 88°F (but not over 90°). Dissolve crushed rennet in 1 tbsp. of cool water; set aside. In a cup, mix dry ingredients with a small amount of the warmed milk. Add this mixture and dissolved rennet into the rest of the warmed milk.

Stir well; set aside to jell. Do not disturb.

• Jelling time varies from 20 to 45 minutes. Test by inserting wooden spoon into mixture. When jelled properly, the spoon should leave a clean hole.

• When jelled, stir to break up curds into 1-inch chunks. Let set 5-10 minutes until whey separates from curds. Set out a 9-inch round cake pan with a thin, wet cloth draped over it. Pour jelled mixture onto cloth; gather all corners and sqeeze out as much whey as possible. Remove the cloth and firmly press mass into pan.

• Bake at 400°F for 15 minutes. Periodically pour whey out. Broil on both sides until light golden brown. Cool on rack and let dry 1-2 hours. Refrigerate.

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BLUEBERRY PIE (Sari’s own recipe)

Incredients: • 150 g • 1 dl • egg • 2 dl • 1 dl • 1 tsp.

butter or margarine socker flour potato flour baking powder

On the base: 1. blueberries 2. 250g curd 3. egg socker 4. 1 dl 5. 1 dl milk 6. 2 tsp. vanilla socker 7. 0,5 tbsp. potato flour Instructions: 1.

2.

3.

4.

5.

6.

Whip socker and butter/margarine.

Add other accessories to that socker and butter/margarine mix.

Put the mixture into shallow baking dish and spread it on the bottom of baking dish .

Put the blueberries on top.

Mix other base accessories in another bowl and put the mixture on top of blueberries.

Bake at 200 - 225 ° C for about 25 minutes.

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LOHIKEITTO (Salmon soup)

Lohikeitto is a traditional salmon, potato and leek soup served in Finland and other Scandinavian countries. The soup is traditionally garnished with dill.

Ingredients Servings: 6 to 8 1. 2 tbsp butter, divided 2. 2 leeks, thinly sliced 3. 6-1/3 cups water 4. lb. (1,5 kg) potatoes, peeled and cut into 2,5 cm pieces 5. bay leaf 6. ½ tsp. salt 7. Ÿ tsp. black pepper, freshly ground 8. 1 lb. (500g) fresh salmon fillet, skin removed and cut into 2,5 cm slices 9. 4-1/4 cups heavy cream 10. tbsp. fresh dill, chopped 11. 1 tbsp. butter Steps: 1. Heat 1 tablespoon of butter in a stockpot or Dutch oven over medium heat.

2. Saute the leeks for 5 minutes until they have softened, stirring occasionally with a plastic spoon.

3. Pour the water into a stockpot or Dutch oven.

4. Add the potatoes, onions, salt and pepper to the pot.

5. Bring the mixture to a simmer and cook it for 15 minutes, stirring occasionally.

6. Add the salmon slices, cream and dill and cook for another 5 minutes.

7. Add the remaining tablespoon of butter and stir the soup until the butter has melted.

8. Find the bay leaf, scoop it out and discard it.

9. Serve the soup and garnish it by sprinkling it with additional fresh dill.

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RIESKA – Finnish Potato Flat Bread Finnish Potato Flat Bread Ingredients 300g (1 1/2 cup) mashed potato, cooled 100g (3/4 cup) whole spelt flour or barley flour 1 large free-range egg pinch of salt

Steps: 1. Preheat oven to 220C/428F. 2. Mix all the ingredients in a bowl and divide the dough into 4 portions.

3. Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into a round disk.

4. Prick the breads with a fork and bake for 15 minutes.

5. Serve warm with butter, smoked or cured salmon and fresh dill.

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KARJALANPIIRAKKA (Rice pies) Ingredients Original recipe makes 16 pastries • • • • • • • •

cups water 1 cup uncooked white rice cups milk salt to taste 1 teaspoon salt 1 cup rye flour ¼ cup all-purpose flour, or as needed teaspoons butter, melted

Directions 1.

Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.

2.

Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.

3.

On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.

4.

Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

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SILAKAT (pickled fried herring) Ingredients 2 herring fillets weighing 6-7 oz (175-200 g) each 2 limes 1 rounded teaspoon whole mixed peppercorns 1 rounded dessertspoon plain flour 2 tablespoons olive oil Maldon sea salt

Method First of all crush the peppercorns with a pestle and mortar – not too fine, so they still have some texture. Then grate the zest of the limes and add half of it to the peppercorns, then add the flour. Mix them all together and spread the mixture out on a flat plate. Wipe the herrings dry with kitchen paper and coat the flesh side with the flour-pepper mixture. Press the fish well in to give it a good coating – anything left on the plate can be used to dust the skin side lightly.

Now in your largest frying pan, heat the oil until it is very hot and fry the herrings flesh-side down for about 2-3 minutes. Have a peek by lifting up the edge with a fish slice – it should be golden. Then turn the fish over on to the other side and give it another 2 minutes, and drain on crumpled silicone paper (baking parchment) before serving. Serve sprinkled with crushed salt, the rest of the lime zest and the limes cut into quarters to squeeze over.

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KALAKEITTO (fish stew)

Serves 6.

I have revised and simplified the directions for cooking the stew since the recipe was first published in 1964.

• • • • • • • • •

1 lb. cleaned fresh fish (perch, pike, lake trout or salmon) 2 tsp. salt 1 medium onion, chopped ½ tsp. dill weed 4 c. water 3 to 4 medium potatoes, peeled and diced 2 c. milk 2 to 3 tbsp. butter Chives or fresh dill for garnish

Cut the fish into 2-inch pieces; set aside. Combine salt, onion, dill, water and potatoes in saucepan. Bring to the boil and cook 20 minutes or until the potatoes are tender.

Add the fish and cook just until fish flakes, then pour in the milk and heat to serving temperature. Top with butter and sprinkle with chives or dill.

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KORVAPUUSTI (cinnamon and cardamon buns)

Prep Time: 2 hours, 15 minutes Cook Time: 10 minutes Total Time: 2 hours, 25 minutes Ingredients: For pastries: • 1 cup lukewarm milk • 4 Tbsp. melted butter (room temperature) • 1 pkg. dry yeast (2 1/4 tsp) • 1/2 cup sugar • 1 tsp. salt • 1 Tbsp. freshly ground cardamom • 1 beaten egg plus 1 beaten egg for final glaze • 4-5 cups all-purpose flour • Pearl sugar or rock sugar for dusting • • • •

For filling: 1/4 cup melted butter 3/4 cup packed brown sugar 2 heaping Tbsp. cinnamon A Voyage of Sea Discovery

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Preparation: In a large mixing bowl, combine milk, 4 Tbsp. melted butter, yeast, and sugar. Allow to sit 10 minutes until yeast begins to bubble. Stir in salt, cardamom, and beaten egg, then gradually stir in 4-5 cups flour until dough pulls away from the side of the bowl. If using a stand-mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.

Punch down dough, then divide into two equal halves. Roll each half into a 8x14 rectangle; brush each half with melted butter then sprinkle with brown sugar and cinnamon. Starting from the long side, tightly roll each half into a long "snake"; with a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).

Place each roll, point up, on slightly greased cookie sheets, then use a finger or a spoon to press down each tip to form ear-shaped rolls. Cover with clean towels and allow to rise another hour, until doubled.

Preheat oven to 400째F. Brush each roll with beaten egg, sprinkle with pearl sugar, and bake on center rack for 10-15 minutes, or until golden brown.

Yield: 14 large korvapuusti.

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RUISLEIPÄ (rye bread)

This Finnish Rye Bread is truly delicious fresh out of the oven. Enjoy with butter and jam!

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 1 loaf Serving Size: 1 Slice

Ingredients • 2 cups stone ground dark rye flour (this is available at whole foods) • 1 1/4 cups all purpose flour • 2 tablespoons baking powder • 1 teaspoon salt • 1 tablespoon dark molasses • 5 tablespoons unsalted butter at room temperature • 1 cup buttermilk ( or add 1 tablespoon of fresh lemon juice to regular whole milk to make your own) • 1 teaspoon whole fennel seeds (optional) • 3 large eggs Directions 1 Preheat oven to 400 degrees.

2 Lightly grease a loaf pan with butter or Crisco.

3 In a mixing bowl, combine flours and salt. Add buttermilk and eggs one at a time, softened unsalted butter, and molasses. Whisk slowly until a dough forms.

4 Add fennel seeds if using.

5 Knead for 5 minutes.

6 Put dough in loaf pan.

7 Bake for 40 minutes, or until browned on top and it starts looking like bread!

8 Cool on a wire rack.

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KARJALANPAISTI (hot pot)

What is it? A beef, pork and lamb hot pot, served with mashed potato and lingonberry jam.

Serve Karelian Hot Pot as the Finns do, with mashed potatoes and cranberry or lingonberry preserves on the side.

Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours, 10 minutes Ingredients: • • • • • • • • • •

1 lb. beef stew meat, chopped into 1" pieces 1 lb. pork stew meat, chopped into 1" pieces 1 lb. lamb stew meat, chopped into 1" pieces 1 Tbsp. olive oil 2 large onions, peeled and sliced 1 tsp. salt 2 tsp. peppercorns 8 whole allspice 2 bay leaves 3 cups water

Preparation: Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of the crockpot, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers. Pour in 2 cups water, cover crockpot, and allow to cook on low heat for 6-8 hours.

Yield: 5-6 servings of Karelian Hot Pot. A Voyage of Sea Discovery

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MERIMIESPATA (sailor’s stew) What is it? A stew made up on beef, potatoes, onions and beer.

Serves 6 600 g lean beef (sirloin is good) 1 Tbsp oil 1 Tbsp butter 1.5 tsp salt 1 tsp freshly ground black pepper 2 large onions 1 tsp sugar 1 kg potatoes, peeled and sliced a 0.5 litre bottle beer (I used A Le Coq) 300 ml beef stock a bay leaf or two fresh thyme, to garnish

Lay half of the potatoes into the iron-cast cooking pot, season lightly with salt.

Cut the beef cross-wise into 1.5 cm slices. Heat oil and butter on a heavy frying pan on a high heat, brown the meat slices on both sides (about 3-5 minutes). Season with salt and pepper and place on top of the potatoes.

Peel and halve the onions, slice thinly. Fry gently on the frying pan for about 5 minutes, then add sugar and fry for another 4-5 minutes, until onions are translucent and softened. Take care not to burn them! Scatter on top of the beef slices, together with any pan juices.

Cover with the rest of the potato slices.

Now pour over the beer, then add enough beef stock to just cover the potatoes.

Tuck a bay leaf into the pot, cover tightly and place either into a 175 C preheated oven for about 2 hours, or into a oven full of hot coals.

When finished, test for doneness with a sharp knife (like I'm doing on the photo here). Remove from the oven, garnish with some thyme and serve.

Can be re-heated on the next day or even on the following day.

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OMENAPIIRAKKA (Apple pie)

Yield a ∅ 25 cm pie • • • • • • • •

125 g unsalted butter ( I used lactose-free butter ) 125 g caster sugar 125 g all purpose flour 1 tsp baking powder 2 eggs beaten 3-5 apples ( I used 5 small ones. A good substitute would be Granny Smith apples ) 2 tbsp demerara sugar 1 tsp cinnamon 1. Heat oven to 180 °C. Butter a 25 cm baking dish ( or a tin ) and line base with greaseproof paper. Wash and prepare the apples. Sift the flour and baking powder and reserve. In another bowl, beat butter and sugar until pale. Gradually add the beaten eggs and the flour mix a little at a time , mixing carefully after each addition.

2. Spoon the mixture into the prepared dish. The dough consistency looks like a heavy cake dough ( or a soft cookie one ). Try to spread it in a way it looks like it has borders, like a pie.

3. Remove seeds from apples and slice them thinly. Lay the slices on top of the batter, overlapping them in circles. Sprinkle the demerara sugar and cinnamon and bake for about 25 min ( check the border with a skewer ).

Serve alone, with vanilla sauce or ice cream :) A Voyage of Sea Discovery

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GRAAVILOHI (saltcured salmon)

For the basic version of gravlax: • • • • • •

1.

2.

3.

4.

5.

6.

7.

one 3 1/2- to 4-pound salmon fillet 1 cup sugar 1/2 cup salt 1 tsp. dill seeds 1 Tbsp. freshly ground pepper 2 bunches of fresh dill (don’t skimp on the dill, for this is what gives gravlax its unique flavor).

While gravlax is normally prepared using a salmon fillet with the skin on, it works equally as well to use a skinless fillet if that is what is available at your local market.

Rinse the fish and pat dry with paper towels.

Examine the fish for small, opaque pin bones, feeling down along the middle line and along the outer edges of the fillet. Remove any bones with tweezers or needle-nosed pliers.

Cut the fillet into two equal halves.

Combine the sugar and salt, then cover both sides of each fillet half with the mixture.

Wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill seeds and ground pepper.

Next, place one fillet half, flesh side up, in a dish just large enough to hold it. Place the chopped dill on top of this fillet, then cover with the second half, flesh side down. It will look like you have a huge raw fish-and-dill sandwich!

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8. Cover the dish lightly with plastic wrap and let marinate at room temperature until the sugar-salt mixture has melted into the fillet (but no more than 6 hours. Skip this step entirely if you are making your gravlax in hot weather).

9. Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items (in lieu of the traditional sand and dirt!).

10. Refrigerate the weighted gravlax for at least 2 days (48 hours) and up to a week.

11. Every 12 hours, turn the fish “sandwich” over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated.

Re-cover with the plastic wrap and the weighted pan and return to the refrigerator.

12. Remove the gravlax from the refrigerator. Scrape off most of the dill and seasonings; pat dry with paper towels.

As a reminder: if you are not using a) sushi-grade fish or b) commercially frozen fish, this is the point where you will need to wrap the gravlax well and place it in a -10º F (-23º C) freezer for 7 days.

Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin (if your fillet has the skin on).

Layer the gravlax slices on crispbread or rye bread. Traditionally accompanied by sweet dill mustard sauce (in Swedish, hovmästarsås), gravlax also pairs well with capers and finely chopped onions as an appetizer or with a variety of garnishes on an open-faced sandwich.

Gravlax can be stored in the refrigerator for up to a week and in the freezer for up to a month.

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PORONKÄRISTYS (REINDEER STEW)

This dish is typical of Lapland, the northern province of Finland, and is traditionally served withsugared lingonberries orlingonberry jam and potato puree made with Laplandalmond potatoes.

To make this stew, very thin, frozen slices of reindeer meat are slowly braised in lots of butter.

There is readily sliced, either fresh, packed or frozen reindeer stew meat sold in many Finnish grocery stores, but the meat is almost always of a poor quality and badly trimmed (tough, sinewy) and much too thickly sliced, with an unpleasant, stuffy taste. Also all sorts of canned reindeer stew or meat products often found sold at Nordic airports and tourists shops are quite inedible, and would leave a very bad impression on anyone tasting reindeer meat for the first time.

Instead of using these inferior products, buy a whole reindeer roast, preferably fresh or, lacking that, frozen. If using fresh roast, wrap it up airtight in a freezer bag and freeze until semi-frozen, or hard enough to be cut into paper-thin slices with a sharp knife. If using frozen roast, let it thaw in refrigerator, unwrapped, until soft enough to be cut into paper-thin slices with a sharp knife — it should feel rather similar to carving a piece of wood :-) • • • •

700 g frozen reindeer roast 100 g butter salt fresh or frozen lingonberries or cranberries, or lingonberry jam

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Start with cutting the half-frozen reindeer roast into paper thin slices (see the pictures below). Melt the butter in frying pan.

Slicing a frozen reindeer roast

When the butter is hot, cook the meat slices in it in batches, stirring until the excess moisture has evaporated. Do not brown the meat. Transfer the cooked slices in a saucepan. Repeat with the remaining meat slices. Season with salt. Traditionally no other seasonings are used — or indeed needed — to flavour this stew.

Rinse the frying pan with a dash of water and pour the water on the meat in the saucepan.

Cover the pan with lid and let the stew simmer for a short while. Reindeer roast is very tender and does not have to be cooked for a long time.

Mix fresh berries with sugar and let stand until the sugar has dissolved. Bring frozen berries to the boil in saucepan with some sugar to taste. Stir gently until the sugar has dissolved.

Serve with the stew.

Serving suggestions: Spoon some potato puree on the middle of a plate. Top the puree with reindeer stew and sugared lingonberries or jam like in the picture above.

For a slightly unorthodox reindeer stew, you can add some thinly sliced onion sautĂŠed in butter and black pepper to the dish.

Serves 2 - 4.

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Recipes - Poland

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“Pillow cake” Ingredients: Cake: • 5 eggs – yolks and egg whites separated • 180 g of sugar • 220 g of flour • 125 ml of Oil • 1 teaspoon of baking powder • spoon of cocoa Cream: • • •

500 g of quark 1 package of pudding 100 g castor sugar

Preparation: 1 2 3 4 5 6

First, we need to beat the egg yolks with half of the sugar.

Then we beat the egg whites with the remaining sugar.

Then we slowly mix all together and gradually add the remaining ingredients.

Then we pour the cake mix into the baking tin lined with baking paper.

Then we put the cream into the plastic bag and cut one corner off. Then we pipe the pattern on the top of the cake mix.

Then we bake the cake at 180˚C for 30 to 35 minutes. Then we take the cake out of the oven, remove it from the baking tin and leave and leave it to cool down. Then it is ready to eat.

6

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An apple pie Ingredients: • 5 eggs • flour • sugar • margarine • 6 apples • cinnamon Preparation: − sift 3 glasses of white flour; add 1 glass of sugar, 5 yolks, and margarine 200gr.; mix and knead; − divide dough into 2 parts; − peel and cut 6 apples, add cinnamon; − whisk 5 whites with one glass of sugar; 1 2 3 4 5

Roll the first part of the dough on the flan tin; Put the cut apples; Then Whisked whites; And cover with the rest of dough; Bake 40 minutes.

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CROQUETTE Ingredients: • sauerkraut • mushrooms • salt, pepper • flour • milk • water • eggs • baking powder • oil Preparation: Cook sauerkraut with the stock cube. Cut mushrooms, add salt, pepper and blend everything.

Stuffing is ready.

Dough: Blend flour with milk water, eggs, 0,5 spoon of baking powder, salt and pepper. Next you have to fry slim pancake on oil, pull stuffing and wrap dough up. Put it into the egg and fry it from the both sides.,

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Cabbage rolls Ingredient: • -Cabbage • -about 1kg mince • -one, big onion • -one/ two eggs • -roll or rice • -half spoon of salt • -half spoon of pepper • -marjoram • -bay leaf • -allspice Preparation: Blend mince, onion, eggs, rice/roll and seasonings. Parboil a cabbage head. Put the meat in the cabbage leaf, pack it and put into the pot. Cook them in water and then add the tomato sauce.

Tomato sauce: A bit of stock after boiling cabbage rolls- about ten spoons, add tomato sauce, sour cream, salt, pepper and a bit of sugar. Sauce will be ready in 5 minutes.

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Gyros salad Ingredients: 1.

2.

3.

4.

5.

6.

7.

8.

fresh chicken breast cabbage tinned sweet corn red pepper fresh cucumber 2 tomatoes garlic sauce ketchup fries

Wash the chicken and cut it into cubes. Season with Gyros seasoning. Wash the tomato, cucumber, cabbage, pepper. Preheat a frying pan, and when it is hot, pour oil on it. Then toss cubed chicken to the pan and stir until it is brown. Open a can of sweet corn. Drain the water.

Cut all the vegetables into cubes while watching over the chicken, that is not burnt. When the chicken is ready toss it into the bowl. Then toss tomatoes, peppers, corn, cucumber and cabbage putting them in layers. Put garlic sauce at the top. Grind the fries in the hands and sprinkle them on the sauce. Bottom of Form

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Sushi Ingredients: − 250 g rice to sushi − 200 g salmon − 1 cucumber − 1 carrot − Seaweed nori − Spoonful mayonnaise Preparation: Cook the rice, leave it to cool and mix with mayonnaise.

On the wooden or bamboo pad piece put nori, rice, salmon, cucumber, carrots. Roll the gently and cut into pieces.

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Greek-style Fish Ingredients: − 1-1.2 kg of fillets of cod / pollock / hake / another white sea fish. − large egg − two spoons of milk − a glass of coarse flour − 2-3 spoons of ordinary flour − 3 onions medium-sized − half of a small celery − 2 carrots − big parsley − white part of a small leek − 3 spoons of good tomato paste − a lemon − 3 teaspoons of sweet paprika’s powder − small bay leaf − 2 grains of allspice − 1 teaspoon of “Jarzynka” − pinch of nutmeg − freshly ground pepper − salt − sugar − olive oil or cooking oil − bunch of parsley Preparation: Clean and chop or mash the vegetables then fry them. Water the fried vegetables (about ¾ of a glass), put the bay leaf and the allspice, stir and cover. In time when these are stew, put in a bowl tomato paste with a bit of water, pour the powdered paprika, nutmeg, a spoon of a “Jarzynka” and sugar, mix everything and then move these into the pot with vegetables.

Thoroughly mix contents of the saucepan, season to taste with a pepper, cover and leave on very small fire for five minutes to mix it all together. Crush an egg with a cold milk on the plate and pour the coarse flour on the other plate. Dry the fillets with a towel, lightly sprinkle both sides with salt and ordinary wheat flour. Then each piece coat first in the egg, next in the coarse flour, then put on the pan on the well hot cooking oil and fry on medium fire both sides until the color is light gold. Move the hot browned fillets with a spatula to a heated plate and wrap sauce from a saucepan. Chop the parsley and sprinkle with it whole dish.

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Herring under the duvet.

Ingredients: − Two salty herrings − Three potatoes − Two eggs − Two beetroots − A shallot − Mayonnaise − Two apples Preparation: − Cut herring into two parts, take the bones out and cut in small pieces. − Wash potatoes, carrots and beetroots and boil them. Peel an apple and cool vegetables. − Grate vegetables and an apple on a big grater. Cut a shallot. − Boil eggs and grate them on a small grater.

Step 2 − Put half of grated potatoes on a big plate, then pieces of herring and shallot. Cover all ingredients with mayonnaise. − Next put grated carrot, half of beetroot, eggs and cover with mayonnaise once more. − At last put the potatoes again, then apples and after that the rest of beetroot.

Everything cover with mayonnaise and put the dish into the fridge for 2-3 hours.

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Comenius Project 2013/2015

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