Cookbook "Taste a piece of me"

Comenius »All about us«

Taste a piece of me

Comenius project »ALL ABOUT US« 2012 – 2014

December, 2012

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Comenius »All about us«

Taste a piece of me

Index Taste a piece of Denmark………………………...7-12 Taste a piece of France………………………..…13-16 Taste a piece of Germany…………………..……17-22 Taste a piece of Italy…………………………..…23-26 Taste a piece of Slovenia…………………………27-30 Taste a piece of Spain……………………….……31-34 Taste a piece of Poland………………….….……35-40 Taste a piece of Turkey……………….…….……41-46 Taste a piece of United Kingdom………….……47-53

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TASTE A PIECE OF DENMARK by students from Ravnsholtskolen,Alleroed

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Starters Carrot Soup with chilli and orange Ingredients:  5-6 carrots  1.2 liters of broth  1 onion  2 cloves of garlic  2 medium baked potato  1 finely chopped chilli  1 tsp. finely grated ginger  The peel from 1 organic orange  1 tsp. Cumin  Salt and pepper  Juice of ½ orange  A small sprinkle parsley How to do: Chop the carrots and potatoes into small cubesand prepare them for future use.

Grate the peel from the orange and chop the onion and garlic finely.

Come 2 tbsp. Olive oil in a hot pan and sauté onions, garlic, oranges, and a teaspoon. Cumin in time of a min.

Getting there by potatoes and carrots to the pan and fry them together with the spices again in a min Then add broth and chilli to the pan and simmer about 15 minutes.

Blend the soup with a hand blender to make it creamy and pureed.

Now, orange juice and ginger, after taste with salt and pepper.

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Open sandwiches with salmon

Open sandwiches with salmon can be starter, lunch, or brunch. They are very popular for brunch. You can use dark bread and white bread.

You put butter on the bread and slices of smoked salmon, and you add avocado or dill on top of the salmon.

Main course Duck breast fried on frying pan…

1 duck breast for two persons.

Cut criss-cross through the fat down to, but not into the meat, no more than ½ a centimetre between each cut. Sprinkle with salt and put them skinside down on a cold frying pan.

Fry 8-10 minutes at medium heat until the fat is melted and the skin has a golden crust. Turn the breasts and fry 8-10 minutes on the other side..

Wait 10 minutes before you cut them into slices.

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…with rösti of potato- and root vegetables Ingredients:  440 gram potatoes  260 gram parsnip or parsley root  260 gram beetroot  ½-1 red fresh chilli  1 tsp salt  5-6 spoons of olive oil What to do: Measure all ingredients Peel potatoes and rinse them in a bowl of cold water Peel parsnip and parsley root. Cut off the ends.

Peel beetroots and cut off the ends.

Rinse all vegetables in clean, cold water.

Grate potatoes and root vegetables coarsely with a grater. Put grated potatoes and root vegetables in a bowl.

Rinse chilli and cut it lengthwise.

Carefully take out seeds with a small knife.

Chop chilli.

Add chilli to the grated potatoes and root vegetables and mix it. Tip: ad one egg Add salt and mix.

Pour oil on a frying pan and warm up to medium temperature.

Make 8 to 16 rösti and put them on the frying pan. Flatten them with a palette knife.

Fry your rösti for 7 to 8 minutes on one side. Don`t burn them! Turn them and fry them 7 to 8 minutes on the other side.

Put the rösti on a plate. Keep warm until being served. Could be served with ginger dressing.

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Dessert Pancakes and fruit-mandala For dessert we have made a huge fruit-mandala, with lots of pieces of cut fruit, and we have the mandala laid on a big table.

It is a fresh and healthy dessert looking so fantastic.

Pancakes with jam Recipe for 4 persons:  5 dl. Flour  ½ tsp salt  2 tsp sugar  1 tsp cardamom  3 eggs  Appr. 5 dl milk  3 spoons of oil

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What to do: Mix flour, salt, sugar and cardamom. Whip eggs and milk together and mix it with the flour. Add the oil. Pour the dough into a can and let it rest for about ½ hour.

Stir the dough before baking it.

Warm up the pan and pour a little oil onto the pan for the first pancake – no need to add more oil, the dough having already been added oil Pour a little of the dough in the middle of the warm pan, turn the pan quickly, so the dough covers the whole pan with a thin layer.

Turn the pancake when it is stiff.

Stack or fold the pancakes and keep them warm. Serve with sugar, jam or ice cream.

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TASTE A PIECE OF FRANCE by students from Ecole Saint Joseph, Quimper

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Starter Mariniere mussels , (25 min) Ingredients:  2 kg mussels  3 small bunches of chopped parsley  4 finely chopped shallots  30 cl of white wine  1 tablespoon thyme  some bay leaves  2 tablespoons of ground black pepper  2 tablespoons of salt

How to do: Melt the butter in a big casserole.

Add the shallots, the parsley, the thyme, the pepper, the salt.

Cook for about 5 minutes.

Add the white wine.

Cook until the mussels will be open (about 15 minutes) Discard all the mussels that remain closed.

Bon appetit.

C o o k f o r a

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Main course Crêpes de blé noir (25 min) Ingredients:  250g buckwheat  750 ml water  grated cheese  ham  butter  1 tablespoon salt Process: Pour the buckwheat in a bowl, add the salt.

Add water a little at a time while mixing.

Butter the “bilig” (or the pan).

Pour a laddle of pancake batter on the bilig (in a pan) and roll out the batter on the bilig.

Let it cook till the “crêpe” unstick.

Flip the “crêpe” over with a palette knife to cook the other side.

Add butter, grated cheese and ham in the “crêpe”.

Fold the sides of the “crêpe”.

Serve the “crêpe” in a plate.

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Dessert Far breton (20 min)

Ingredients:     

eggs 2 caster sugar 200 g flour 50 g milk : 1 L butter : 160 g

Process: Mix the whole eggs, flour and sugar using a wooden spoon or a whisk until getting a homogeneous pastry.

Add milk, a little at a time , while mixing.

Melt butter in a saucepan.

Fold in gently to the egg mixture using a wooden spoon.

Pour the pastry in cake tin.

Cook for about 40 minutes.

Suggestions : you can it the “far”warm or cold. (thermostat 6/7)

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TASTE A PIECE OF GERMANY by students from Grundschule"Geschwister Scholl" Perleberg, Perleberg

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Bauernfrühstück Ingredients:  potatoes  Onions  ham or bacon  fat  eggs  milk  spices

How to do:            

cook potatoes, peel and cut into slices heat the fat in a frying pan cut ham or bacon and onions small and fry in the pan to give the potatoes, season and fry crispy keep warm and fried potatoes eggs with milk and salt, pour into the pan and bake as "cake" fill potatoes on one half of the finished "egg cake" and fold the other half over it garnish as needed

DONE! MEAL!!!

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Bouletten (meat balls)

Ingredients:

1 kg chopped meat

-

-

-

3 eggs salt and pepper

4 small little-cut onion Margarine -

1 roll or 2 pieces toast bread in wate soak

Procedure:

Give chopped meat, eggs, pepper, salt, littlecut onion and expressed roll in a dish.

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Then mix the mass

and form to small balls.

Heat the pan up, give something margarine into the pan and the meat balls roast to those are beautifully brown.

Have a good appetite!

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Carrot Salad “by Theresa Arndt 5B”

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Cold Snout “by Milena Dröse 5B”

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TASTE A PIECE OF ITALY by students from Secondary School in Tortoreto

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Calzoni (120 min) Ingredients:  6 eggs,  3 middle potatoes,  30g oil,  2 cubes of yeast,  2 kg of flour,  1 liter of milk,  Salt.

Preparation: Boil the whole potatoes, peel them right out of the water and mash them with a potato masher.

Beat the eggs with a little salt, add the dissolved yeast in a little warm milk, add the boiled potatoes, oil and flour and the remaining milk. Mix and let the mass rest in a bowl, until the mass double in size.

Then knead it again, cut it into pieces, lay them out in a thin sheet and put in the seasoning: tomato and mozzarella, ham and cheese… .

Cover the filling and size pants half-moon .

Wait about 15 minutes and fry them in oil seed already warmed up, until they are golden.

Serve while they’re steel hot.

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Spaghetti alla chitarra “a traditional italian main course” Ingredients for 4 people: 3 eggs 300 g. flour a carrot celery an onion 300 g.mince meat tomato sauce Time: 2 hours Cooking: 10 minutes for spaghetti 1 hour and a half for meat and sauce

Preparation: Chop

onion,

carrot

and

celery, then pour it into a

put them into the spaghetti

pan with oil. add sauce and

machine

mince

them rest.

meat.

to

make

and

then

leave

spaghetti you have to knead together eggs and flour until the dough is well mixed. now cut the dough into trips and

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Tarallucci al vinoa typical Italian sweet Ingredients: 250 g white wine 250 g sugar Aniseed Sugar cane Sunflower oil 1 Kg flour 1 egg Yeast

Preparation: Put

the

flour

and

baking

Make rolls with your hands and give it a circular shape. Dip the

powder into a container.

sweets into the water first and Mix well, then make a space in

then in the sugar cane. Place

the center of the flour and put

the cookies on a baking sheet

an egg.

covered with baking paper and cook for 20 minutes at 170

Then

add

the

wine,

the

degrees.

sunflower oil, and the sugar, and knead with your hands until you get a soft and greasy dough. Add aniseed as desired and reshuffle.

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TASTE A PIECE OF SLOVENIA by students from Osnovna Šola Drska, Novo mesto

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Dolenjski štruklji (dolenjska curd cheese roll) The Filo pastry  300g flour  1 tbsp oil  Salt  Lukewarm water

The Filling  4 eggs  Bread crumbs  300g curd cheese

How to do: Mix all the ingredients for the filo pastry dough and knead well until the dough is smooth. Let it rest for 30 minutes. Roll out the dough as thinly as you can on a flour-covered cloth.

Scramble the eggs in hot oil and sprinkle it over the dough, then follow with curd cheese and breadcrumbs. By lifting the cloth, roll up the dough into a roulade. Cut the roll into 10 cm long pieces.

Steam or boil štruklji wrapped in a tea towel for 20 minutes. Štruklji used to be eaten on a Sunday and today elderly people in Dolenjska would invite you: »Do come for štruklji on Sunday« Originally, they did not make štruklji with breadcrumbs but only with eggs and curd cheese. They did not wrap them in a tea towel, they were boiled whole or sliced. They could also be eaten in a soup. Štruklji go well with the so-called žajnof, sauce made from homemade mustard and unfermented wine juice.

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»Flancati« Ingredients:        

500g of flour 30kg of yeast Half spoon of salt 2 eggs 0.2 l of milk 50g oil (4 big spoons) 50g sugar 2 spoons of rum

Preparation: First you need a yeast with four spoons of lukewarm milk, a spoon of sugar and salt.

Put 2 eggs, 50g sugar, salt, butter and rised yeast. With all these ingredients knead dough, which you mix with wooden spoon to seperate the dough from vessel. After that put napkin on the vessel and leave it alone for some time to make dough rise. Raised dough roll with rolling pin.

Make yourself sure that it won't be too thick.

Cut the dough on squares and make 2-3 notches. Leave it alone for sometime again to make it raise. After that put pieces of dough on warm oil. While putting them in the oil, turn them on the other side. Fry them till the »flancati« get yellow colour. After frying put them on paper towel and put sugar on them.

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Yellow soup

Ingredients:  500g stock (carrots, kohlrabi).  80g flour  Salt  50 g lard

Preparation Fry the vegetables in lard, sprinkle with flour and add water. When the vegetables are soft, mash them it to get yellow soup. Add meat rolls or fry the rolls separetely.

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TASTE A PIECE OF SPAIN by students from CEIP San Miguel, Armilla

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Starter Red soup (30 min) Ingredients:  2 onions  2 green peppers  1 tin of tomato sauce  4 garlic gloves  Olive oil  2 liters of water  A teaspoon of hot red pepper( spiced pepper)

 Salt.Process: 1.- Chop the onions and the pepper into small pieces.

2.-Put a little bit of oil in a frying pan and fry the onions, later the peppers and finally add the tomato sauce.

3.- Boil two liters of water in a pan for 10 minutes with a tablespoon of spiced pepper and salt. Do not let it boils.

4.-Add the fried peppers, the onions into the pan, and heat it keeping the same temperature for 30 minutes.

5.- Finally, strain the soup and it is ready to enjoy.

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Main course Migas (40 min) Ingredients:  1kg of flour  1l of water  2 whole of heads garlic  1 cup of oil  Black pudding  Chorizo  2 green peppers  Melon

 Process: 1. - Clean and cut the peppers.

2.-In a frying pan, fry the peppers. Take them out of the frying pan. In the same oil fry the black pudding and chorizo and when ready, take them out.

3. - Fry the garlic in the same olive oil. Add the water with a little bit of salt and when the water is warm add the semolina little by little, keep stirring.

4.-Stir until the semolina is loose and crumb like.

5.-Serve the crumbs with the fried peppers, the back pudding, chorizo and melon and … Enjoy your meal!!!

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Dessert Pestiños (50 min) Ingredients:  1 cup of olive oil.  1 cup of white wine.  Cinnamon.  1 lemon ( grated lemon rind and lemon peel)  1 spoon of anissed.  1 teaspoon of salt.  4 or 5 cloves.  1kg of flour.  1 envelope baking powder and sugar.

Process: 1.- Mix the cloves, the white wine, the anissed, a cup of olive oil ( warmed) and the grated lemon rind in a large bowl. Stir these ingredients and add the flour and the baking powder.

2.- Mix all the ingredients together to form a consistent and smooth paste and mash the dough using a rolling pin and cut it into squares and fold two opposite ends.

4.- Put plenty of oil in a large frying pan with a little of lemon and orange peel and fry the squares until golden.

5.- When they are already fried, draim them and coat(rebozamos) them in a mixture of sugar and cinnamon.

6.- Let them stand before serve.

They are delicious!

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TASTE A PIECE OF POLAND by students from SzkolaPodstawowa nr 19 im. Mieszka I w Bialymstoku, Bialystok

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Barszcz (beetroot soup) Ingredients (serves 4):  300g beetroot, peeled  50g butter  1 small onion  2 allspice  ½ bay leaf  1.5 l beef stock  1 cup cabbage, shredded  2 tbsp cider vinegar  1 tsp sugar  4 cloves garlic, peeled and crushed  ½ tsp ground black pepper  2 medium potatoes, peeled and cut into small dice  1 small carrot 1 stick of celery, 1 small leek, all peeled where necessary and cut into small dice or rings  Sour cream and fresh dill, to serve Process: 1. Cut ¾ of the beetroot into small dice. Melt the butter in a large pan and fry the onion over a gentle heat for 5 minutes.

2. Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well. Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry.

Meanwhile, grate the remaining beetroot.

3. Pour in the rest of the stock and the potatoes and simmer for 15 min, then add the cabbage, garlic and grated beetroot. Cook until all the vegetables are tender (10 min) 4. Add the vinegar, sugar, pepper and a pinch of salt and taste. Add a little more of any of these if necessary, then serve with a dollop of sour cream, a sprig of dill, and some bread on the side.

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Pierogi Ingredients: 

2 handfuls of dried mushrooms



1 small white cabbage



1 tbsp butter



1 tbsp vegetable oil



1 onion, chopped



200g botton mushroom, chopped



salt, pepper



1 tsp caraway seeds, crushed



pinch of nutmeg



3 garlic cloves, grated

Filling: Soak mushrooms in a boiling water for at least 20 minutes. Drain them well and chop into small bits. Preserve the liquid. Chop the cabbage finely. Cook the cabbage until soft in the water you used for soaking mushrooms, add more water so to cover the cabbage.

Fry the onions in the butter, add mushrooms and fry for a few minutes.

Add cabbage and fry for another few minutes. Season it with caraway seeds, salt, pepper and nutmeg. Add garlic and leave it to cool.

Dough: 

1/2 cups flour



1/2 teaspoon salt



1 egg



2 teaspoons oil



3/4 cup warm water

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Mix the flour with the salt, add the egg, oil and water to make medium soft dough. Knead on a floured board until the dough is smooth.

Divide the dough into 2 parts. Cover and let stand for at least 10 minutes.

Roll the dough quite thin on a floured board. Cut rounds with the open end of a glass. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. Be sure the edges are sealed well to prevent the filling from running out.

Cooking: Drop a few pierogis into a boiling salted water.

Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to

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separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes.

Pierogies will be ready when they are puffed. Remove them with a spoon to a colander and drain thoroughly.

Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.

Cover and keep them hot until all are cooked.

Serve with butter or chopped crisp bacon and fried onions.

Ola, Julia i Zosia made this!

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Traditional Polish Cheesecake Ingredients:  250 g butter, room temperature  1 cup double cream (30% fat)  40g custard powder (Polish – budyń)  450 caster sugar  6 tbs semolina (Polish – kasza manna)  10 large eggs, whites and yolks separately  seeds from 2 vanilla pods + 1 tsp vanilla extract  1,3 kg full-fat or half fat curd cheese, minced at least twice  1/2 – 3/4 cup your favourite dried fruit (raisins or candied orange peel) How to do: Beat butter till light and fluffy and a dd curd cheese slowly, still beating.

In a separate bowl beat egg yolks with sugar till creamy and white. Add to the cheese mixture and mix just to combine.

Add the rest of ingredients: semolina, custard powder, vanilla. Mix together till just combined. Whip double

Ola and Natalia made this.Enjoy it.

cream.

In a separate bowl whip egg whites. Carefully stir in double cream, egg whites and dried fruit.

Grease a baking tin and line with baking paper.(for a 23×35 baking tin, half of the portion works well with 23cm spring form ) Place cheesecake mixture in a tin and smooth down.

Bake at 170ºC/150ºC fan for about 60 minutes.

Cool down with a slightly ajar oven and place in a fridge for a night.

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TASTE A PIECE OF TURKEY by students from YaylaIlkogretim Okulu, Istanbul

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Lentil soup Ingredients:  1 cup red lentil  1 medium size onion  1 potato  1 carrot  1 tablespoon tomato paste  2 tablespoon olive oil  1 tablespoon salt  1 tablespoon mint  1 tablespoon crushed pepper  6-7 cups of water (you can add a cube of beef bouillon) For the sauce:  2 tablespoon butter (or olive oil)  1 tablespoon sweet or spicy paprika  A pinch of salt Preparatıon: Peel and chop the vegetables.

Put the oil and chopped onion into a medium sized saucepan and sauté them at medium heat. When the onion is glassy, add the tomato paste, carrots, potatoes and sauté them with the onion for other 2-3 minutes.

Add the washed and drained red lentils, hot water (mixed with the cube of beef bouillon before) and mint to the vegetable mixture, then salt it and stir well. Cook until the carrots and potatoes soften. It takes

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approximately 10-15 minutes in medium-low heat then mix the soup thoroughly with a blender. If you find it too thick, you can add some more water.

For the sauce in a small frying pan place the butter and melt it over low heat. When it starts boiling and spitting, stir in the red pepper and salt.

Serve the red lentil soup while still hot, pour the melted butter and pepper mixture over it. You can add some dry mint on top as well. Next to the plate you can serve some slice of lemon too.

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Karniyarik Ingredients:  6 medium sized egg plants  2 onions finely chopped  250 gram minced meat  3 tablespoon oil.  250 gram chopped parsley

Preparation: Remove tops of egglant.Make a deep lengthwise incision in each eggplant.

Soak them in salted water for about 45 minutes.

Drain and pat dry with paper towel.Fry eggplant lightly in oil,turningconstantly.

Remove from pan and set aside.

Brown onion,minced meat and peppers lightly.Add tomatoes and continue to saute for several minutes.

Remove from heat and add salt and peppers to taste.

Place eggplant in deep baking dish,cut sides facing up.Fill each eggplant with the mince mixture.Top each eggplant with a slice of tomato and green pepper.

Add a small amount of water to dish,cover and cook for 25-30 minutes or until tender,in oven or on stove top.

Your meal is ready. Bon Apetit!

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Şekerpare Ingredients :  250 grams butter  4 eggs  500 grams flour  A glass of semolina  200 grams powdered sugar  A packet of baking powder  A handful of hazelnuts  For sherbet: Five glasses of water, five glasses of sugar, half a lemon  Part 1 We are whipping the butter by a mixer until it foams. Then at the lowest level of mixer, we add the confectionery sugar. We pour some flour on the counter, and prepare a small pool with it. Some semolina and baking powder are sprinkled on the flour, the walls of pool. Mix is added in the middle of the pool, and then we crack an egg on it.

We let both egg and butter mix with each other

 Part 2 Having some flour from the walls of pool we mix. After kneading the dough, we shape it like a long cylinder, and slice it as the sizes of walnut. Each slice should be shaped as round. Some egg yolk is added by a small brush and then we can put a nut on each dough ball.

We bake it for 40 minutes in an oven at 170 degree. Finally, we pour on sherbet.

Enjoy your meal.

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TASTE A PIECE OF UNITED KINGDOM by students from BerrymedeJunior School, London

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Tomato soup (quick version) I did this tomato soup because I like it and it’s a traditional soup in Poland and that is where my family are from.

Ingredients:  750 ml of water  Tomato puree  1 egg  3 spoons of flour  1 spoon of sugar  Sour cream  Chicken cube How to do it: Pour water to the pot and put chicken cube inside. Boil it.

Put 1 egg inside a cup and 3 spoons of flour too

Mix it until it’s smooth and creamy

Pour it into the boiling chicken water stirring constantly

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Put tomato puree and 1 spoon of sugar to a cup (with a bit of water)

Mix it well and pour into boiling soup

Mix it and boil for one minute then switch off the gas.

After 5 minutes add some sour cream. Stir it well.

Eat it!

Bon appetite 

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Chocolate choux buns I love this scrumptious dessert because of the creeaammm… It is great for people who like éclairs, the proper ones not the sweets, but find them too filling.

Makes about 18 buns.

You will need:  15o ml (1/4 pint) cold water  1 teaspoon caster sugar  50g (2 oz) butter  60g (2 ½ oz) plain flour  2 eggs  For the filling:  250ml (1/2 pint) double cream  For the icing:  225g (8oz) plain chocolate

How to do: 1. Turn on your oven to 200 c, 400 F, Gas mark 6. Dip a paper towel in some margarine and rub it over two baking sheets.

2. Turn on the cold tap and hold each baking sheet under it. Shake them well to get rid of all the drops of water.

3. Put a sieve over a bowl and pour in the flour. Sift the flour into the bowl. Put this on one side. You’ll need it later.

4. Put the water, sugar and butter into a large saucepan. Place the pan over a medium heat to melt the butter.

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5. As soon as the butter has melted, turn up the heat and bring the mixture to the boil.

Then, turn off the heat.

6. Immediately, shoot the flour into the pan in one go, and start to beat the mixture really well with a wooden spoon.

7. Keep beating the mixture until it makes a ball of smooth paste which leaves the sides of the pan clean.

8. Break the eggs into a small bowl and beat them. Add them, a little at a time, beating the mixture each time you add some.

9. Put teaspoonfuls of the mixture onto the baking sheets. Make sure that they are spaced out. They will spread as they cook.

10. Bake them for 25 – 30 minutes, until they are golden brown. Make a slit in each one and leave them on a rack to cool.

11. Whisk the cream until it is stiff. Cut the buns in half. Fill them with a teaspoon of cream, then press them together again.

12. Break the chocolate into chunks and let it melt in a bowl over a saucepan of hot water.

13. Using a teaspoon, carefully coat the top of each bun with the melted chocolate.

Leave the chocolate to harden.

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Chilli Con Carne I like this dish because when my family and I eat it all together it tastes better than it would if a person ate it by themselves. For instance if a person is eating chilli con carne and they are with another person that is not eating the same food or perhaps not even eating, but they are still giving you company it still tastes great.

Ingredients:  2 Celeries (cut)  2 boxes of Mince (beef)  A whole Garlic (cut)  2 Peppers (any colours, cut)  1 Onion (diced)  3 or 2 cans of Kidney beans  Eight table spoons of oil  A jar of Tomato puree  Rice (brown or white)  Chilli powder  Nutmeg  All-purpose seasoning  Ground pepper How to do: Step 1: Marinate the mince with the ground pepper, Nutmeg, all-purpose seasoning and the chilli powder. If you would like, you could squeeze some lemon juice. On the mince to give it more flavour.

Step 2: Put some of the onions and oil (Do not use all of it you will need some later) into a pan. Then put the cooker on medium heat level, wait until the onions are nearly see through. Once that has happened you can add the mince to it. What is really crucial is that you stir the mince from time to time, so that all of the mince is cooked evenly. At that point leave the mince cooking at the high heat level.

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Taste a piece of me

Step 3: Once the mince is cooked you can then stir in the tomato puree. If you do not have enough tomato puree just add a bit of boiled water to the portion of tomato puree that you have, however do not add a lot of water or then the Chilli Con Carne sauce will be too watery. Now you can add the peppers, kidney beans and the celery.

Now you can wait till the whole thing is cooked (do not forget to stir it from time to time) and leave it at high heat level.

Step 4: While you are waiting for the mince and veggies to finish cooking you can get started on the rice. What you now need to do is get another pan and put the garlic and the rest of the onion and oil. Now you just need to leave it to sizzle until the onion looks transparent.

Now you can put two mugs of rice into the pan at medium heat level. Again you need to wait till the rice looks transparent. Once that has been done you need to pour boiled water into the pan and leave it to cook for about 20 minutes. It shouldn’t turn out soggy.

Once the rice is done, serve the chilli and enjoy!

TA DAH!!!

By: Monica Alejandra Henao-De-Castro Class: 6H

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Comenius »All about us«

Taste a piece of me

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