Cookbook - EUROPE BEYOND BORDERS

Cookbook
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Contents
Creme Brulee
3
Raspberry macarons
4
Turkish kebab
5
Baklava
6
Potato pancakes
7
Polish yeast cake
8
Asparagus
9
»Himbeertraum«
10
Ham roll with horseradish cream
11
Czech kolaches
12
Spanish omelette
13
Spanish paella
14
Pizza
15
Chocolate fudge cake
16
A bowl of Welsh lamb Cawl
17
Traditional Welsh cake
18
Dumplings Idrijski žlikrofi
19
Walnut cake
20
Hungarian fish soup
21
Hungarian curd cheese square
22
Västerbottenpie
23
Semla
24
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Turkish kebab
Kebab (also transliterated as kabab, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in
Turkey, consisting of grilled or broiled meats on a skewer or stick.
The most common kebabs include lamb and beef, although others use goat, chicken, fish, or shellfish.
Observant Muslims and Jews do not use pork for kebabs because of religious and cultural prohibition,
but pork kebabs can be found in India, especially in the state of Goa. Like other ethnic foods brought
by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries
such as the UK, Australia, New Zealand and the United States.
SHISH KEBAB (TURKISH: ŞIŞ KEBAP)
Shish kebab is a dish consisting of small cubes of meat threaded on a
skewer (şiş in Turkish) that are grilled or roasted. Any kind of meat
may be used, and fruit or vegetables are often placed on the skewer
as well. Typical vegetables include eggplant, tomato, bell pepper,
onions, pickles and mushrooms. Small slices of toasted bread
(usually sourdough, but other breads can be used as well) are also
sometimes put onto the kebab stick with the meats and vegetables.
İSKENDER KEBAB
It is very famous meat foods of Northwestern Turkey and takes its name from its inventor, İskender
Efendi, who lived in Bursa in the late 19th century. It is a
kind of döner kebab prepared from thinly cut grilled lamb
or beef basted with tomato sauce over pieces of pide
bread and generously slathered with melted butter and
yogurt. Additionally, one cylindrical meatball can be
placed on top. It is commonly consumed with şıra as a
drink to aid digestion. Tomato sauce and boiling butter
are sometimes poured over the dish, at the table. Unlike
other traditional dishes of Turkish cuisine, Iskender kebap
is a trademark of Yavuz Iskenderoglu, a member of the
iskender family, who still run the restaurant in Bursa.
DÖNER KEBAB
Literally "rotating meat" in Turkish, is sliced lamb or chicken
loaf which is slowly roasted on a vertical rotating spit. It is
similar to gyros and shawarma. Doner kebab is most popularly
served in pita bread, as it is best known, with salad, but is also
served in a dish with a salad and bread or French fries on the
side, or used for Turkish pizzas called pide or "kebabpizza".
Take-out doner kebab or shawarma restaurants are common in
some parts of Europe. Döner kebab is said to be the best-selling
fast food in Germany, Poland and Romania as well as being
popular in Austria, the UK, France, Spain, The Netherlands,
Belgium, Norway, Denmark, Sweden, Finland, Italy, Canada, Ireland, New Zealand and Australia.
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Baklava
Baklava is the delicious middle-eastern dessert. The first
known recipe for a baklava-like treat dates back to 1330
C.E.
Culinary historians believe modern baklava originated in
the courts of the Ottoman Turks, and indeed today it is
found in the countries that once made up the Ottoman
Empire. It is said that the Turkish sultan would present huge
trays of baklava to his bodyguards every 15th of Ramadan
in a gaudy ceremony that became known as the Baklava
Alayi. Baklava is made by layering sheets of paperthin
phyllo dough, each coated with butter. The butter keeps the
dough from fusing together during the baking process. Once
half the phyllo is down, it is covered with a mixture of
crushed walnuts or pistachios, spices and sugar. The other
half of the phyllo dough is then laid down on top, again
alternating with coats of butter. Before it is put into the
oven, the baklava is cut into the familiar diamond-shape
pattern. The baklava is then baked until the top layers of
phyllo are golden brown. Then comes the magic part: the
baklava is then doused with a hot syrup made either from
sugar or honey. As the baklava cools, it sucks this syrup in
between the layers of phyllo. The result is that scrumptious
combination of sweetness, crunchiness and flakiness that is
the sign of perfect baklava.
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Potato pancakes = Placki ziemniaczane
INGREDIENTS
-
6 potatoes
1 onion
2 tbsp. flour
1 egg
salt/pepper/paprika
oil
INSTUCTIONS
1.
Peel and grate the potatoes.
2. Peel and grate an onion.
3. Combine both ingredients in a bowl.
4. Remove unnecessary liquid (water that comes out of the potatoes).
5. Add one egg and some flour.
6. Season with salt/pepper/paprika.
7. Pour some oil onto a frying pan.
8. Fry the pancakes until golden brown.
HOW TO SERVE THEM?
you can serve your potato pancakes:
- with beef goulash
- sour cream
- mustard/ketchup
- sugar
ENJOY 
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Polish yeast cake = drożdżówka
INGREDIENTS
-
1 1/2 cup whole milk
2 cakes cake yeast
1 1/3 cups margarine
4 eggs
1 1/8 cups white sugar
8 cups all-purpose flour
4 teaspoons vanilla sugar
6 cups fresh plums, pitted and quartered (you can use
cherries, apples, etc.)
1 1/2 cups all-purpose flour
1/2 cup butter
1/2 cup white sugar
INSTUCTIONS
1.
In a saucepan over very low heat, warm up 1/2 cup of milk; stir in 1 tablespoon of flour and 1
tablespoon of sugar. Remove from heat and transfer to a bowl. Add the cake yeast into the
mixture, and stir until the mixture becomes creamy. Cover the pan with a cloth, and set aside in a
warm place for 20 minutes.
2. Melt margarine; remove it from heat and allow to cool.
3. Preheat oven to 175 degrees. Grease a 9x13-inch baking dish.
4. Place eggs and 1 1/8 cup sugar into a blender, and process until the mixture is fluffy. In a large bowl,
place together 8 cups of flour and vanilla sugar. Add the egg mixture, activated yeast mixture, and
lukewarm margarine; start kneading 1 cup milk into the dough, a little at a time, until the dough
stops being sticky and becomes smooth. Knead for at least 15 minutes.
5. Place the dough evenly into a baking tray, and put the plums on the top of the dough. Set aside.
6. In a bowl, place together 1 1/2 cup flour, the butter, and 1/2 cup of sugar and make fine crumbs;
sprinkle the mixture over the plums.
7. Bake in the preheated oven for1 hour to 1 hour and 10 minutes.
ENJOY 
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Asparagus
Asparagus is a typical German dish. There are many ways how you can eat it. It’s a kind
of vegetable, and there are also two types of it: a green and a white/yellow one. The
difference is not just the look, they are very different in the taste and in the preparation.
Why is asparagus a typical German dish? Well, asparagus grows in the spring season from
March to the end of May. It depends a bit on the weather.
INGREDIENTS
-
asparagus, green or white
potatoes
meat or fish
How to prepare asparagus and its side dishes:
Generally, asparagus is eaten with cooked potatoes and meat or fish in Germany. So either with ham or
with for example salmon.
First you have to peel the potatoes and the white/yellow asparagus. It’s not very difficult
with a certain peeler especially for potatoes and asparagus. But green asparagus doesn't
need to be peeled.
Afterwards you cook the peeled potatoes for about 30 minutes and the asparagus for about
20 minutes, but this varies of how firm you would like the bite.
While these both are cooking, you can either do the sauce or lay the table.
The sauce is called "Hollandaise" which is made of eggs, butter and oil. But you have the
choice which sauce you would like.
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"Himbeertraum"
INGREDIENTS
200g Meringue
750g Raspberries
500g Whipped Cream
500g Cream Cheese
About. 2 Tsp Vanilla Sugar
Himbeertraum, which is in English “raspberry-dream“, is a typical German dessert. It is often served at
birthday or barbeque-parties and family dinners because it is fast and easy to prepare and it tastes really
good. Every family has its own recipe but the basic ingredients are usually the same. You can also vary
the ingredients like replacing the raspberries with strawberries or any other kind of berry. To get it to
look as if you have put a lot of effort into it, you have to layer the different ingredients and when you
get to the final layer, you can decorate it with whole meringues and raspberries if you want to.
All in all the “Himbeertraum” is a really nice and easy dessert for a lot of different occasions.
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Ham roll with horseradish cream
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Czech kolaches
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Pizza
INGREDIENTS
-
Flour 500 grams
Warm water 250/300 ml
1 die Yeast of beer
Oil ½ glass
Salt 1 spoon trims
Tomato, mozzarella, olives or ham
INSTUCTIONS
Start melting the yeast with some water, sugar and a tablespoon of
flour for 10/15 minutes. Apart, mix the flour with water and Yeast
of beer and afterwards add water, oil and salt until you get a soft
and homogeneous mixture. Stretch it in the oven plates and leave
it to rise for 2 or 3 hours, according to the temperature. After that,
season pizza according to your taste. You can put on it tomato,
mozzarella, olives or ham. Bake it in the warm oven at 200/220°
for 15/ 20 minutes. Enjoy!
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Chocolate fudge cake
INGREDIENTS
-
(18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/4 cup coffee flavored liqueur
1 3/4 cups semisweet chocolate chips
INSTUCTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl,
stir together cake mix, pudding mix and cinnamon. Make a well in the center and pour in water, oil,
eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes
on medium speed. Stir in chocolate chips. Pour batter into prepared 10 inch Bundt pan. Bake in the
preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes
out clean. Allow to cool.
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A bowl of Welsh lamb Cawl
INGREDIENTS (to serve six)
-
6 x small Welsh lamb shanks
1.2L/2pts water
225g/8oz potatoes, peeled and diced
225g/8oz swede, peeled and diced
225g/8oz onion, peeled and chopped
225g/8oz carrots, peeled and diced
225g/8oz leek, cleaned and sliced thin
½ a small Savoy cabbage
2tbsp vegetable oil
Salt and pepper
A bunch of herbs: Bay, thyme, rosemary and parsley
INSTUCTIONS
Heat the vegetable oil in a large pan, season the lamb shanks add to the pan together with the onion
and brown all over (you may have to do this in batches if your pan is not large enough. Pour over the
water and add the bunch of herbs. Bring to the boil then reduce the heat to a simmer. Cover and cook
for 40 minutes. Add all the vegetables except for the cabbage, bring up to the boil again, reduce to a
simmer and cook for a further 40 minutes. Shred the cabbage and add to the cawl, cook for about 5
minutes, then serve.
Cawl can be made throughout the year, just adjust the vegetables according to the season. Chopped
runner bean, broad beans and peas are wonderful during early summer, add a little chopped mint at
the end of cooking.
During cooking the stock will reduce somewhat, so top up with more water, or some wine. You may
also wish to add pulses such as lentils, or beans, pearl barley is also good during the winter months.
Substitute lamb with a piece of gammon, just make sure you soak it before cooking. The broth will
make an excellent soup, add peas and fresh mint.
Serve the gammon with creamed potatoes, broad beans and parsley sauce.
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Traditional Welsh cake
INGREDIENTS
-
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
½tsp baking powder
¼tsp mixed spice
1 egg
A pinch salt
A little milk to bind
INSTUCTIONS
1.
Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl.
2. Cut up the butter and rub into the flour.
3. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the
mixture is a little dry.
4. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry
cutter to cut out rounds.
5. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too
high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked
sprinkle with caster sugar and serve with butter.
6. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange
rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with
some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with
the Welsh cakes
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Dumplings Idrijski žlikrofi
INGREDIENTS
-
500 g potatoes
50 g cracklings grease(zaseke) or smoked chopped bacon
50 g onions
chives
marjoram
black pepper
salt
1 teaspoon of oil, water and milk when is needed
INSTUCTIONS
1) The dough
You need flour, eggs and water or milk to make dough that is softer than the dough for noodles. The
dough is kneaded until it becomes flexible and elastic and no longer sticks to hands and board. If the
dough is cut, it should be dense and free of holes. Form a ball and cover it for an hour. It mustn’t get
dry. The prepared dough is rolled out thinly.
2) The filling
The Idrija filling is made of boiled potatoes , which are still warm mashed .Add salt and fat (cracklings,
lard, fried bacon), mixed with roasted onions and spices (marjoram , chives, pepper, salt). All well and
quickly crammed so as to obtain a mixture of supple. The filling should not be brittle, so if necessary,
add fat . From filling the device is steady, the hazelnut, which are laid on the dough.
3) Design
Lay the dough on a suitable space (one finger) balls of stuffing . Then the dough balls cut lengthwise
and crosswise . The dough compressed between the balls , that adheres to and receive eyelets. Ab So
get Idrija dumplings characteristic hat shape . Typical dimensions of the Idrija žlikrof: 3 inches in length
and 2 cm in height (height is measured from the center of Idrija žlikrof, the edges are a little higher).
4) Cooking
Idrija dumplings are tossed into boiling salted water, mix and cover. When they rise and put them back
to the boil until they are cooked. Take them from the boiling water and immediately offered.
5) Serving
Idrija Žlikrofi can be served as a separate dish and are dressed with cracklings. You can offer them with
known Idrija sauce mutton, other meat sauces ( doused in sauce, goulash, different roasts), with
gorgonzola, etc.
They are hard to prepare but they are delicious. Bon appetit.
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Walnut cake
INGREDIENTS
For dough you need these ingredients:
-
60 dag of flour,
3 dag of yeast,
2 dl of milk,
14 dag of sugar,
14 dag of butter,
4 egg yolks,
1 vanilla sugar and a little of grated lemon peel.
For filling you need these:
-
40 dag of walnuts,
2 dl of milk (even better is sweet cream),
25 dag of sugar,
2 spoons of rum and 2-3 egg whites.
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Hungarian Fish Soup (Halászlé)
INGREDIENTS
-
-
2 whole fish, approximately 2 lb each (carp, catfish, perch, or pike)
Have your fish butcher gut them, fillet them with the skin on, and
give you the head, tail, and skeleton along with the filets. The skin is
traditionally left on, as the glossy, smooth consistency it gets when
cooked is a desired element in the dish. If preferred, remove skin.
2 medium onions
salt, black pepper
1 large tomato
4 tbsp ground paprika powder (either sweet or hot, depending on
preference)
1 whole hot paprika
DIRECTIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
Remove the larger bones in the filets. The smaller Y-shaped bones are removed by adding salt and
letting the fish sit for 1 to 2 hours until the salt “eats” the bones. If preferred, pick out the bones
with needle-nosed pliers.
Cut the filets into 1-inch square pieces, and put into the refrigerator until needed.
With a small amount of oil, sweat finely chopped onions until they turn soft and glossy.
Add about 2 to 3 quarts of cold water.
Add the head, tail, fins, and skeleton of the fish, with bits of meat still hanging on.
Add half of the paprika powder, whole hot paprika, and salt.
Simmer on medium heat for 1 hour to make a fish broth for the soup.
When the broth is ready, pour the contents of the pot through a colander into another pot and
reserve the broth.
Discard the head, tail, and skeleton after picking the tender pieces of meat off the bones.
What you will have left in the colander should be the onions and small bits of meat. Press these
through a mesh colander with a large ladle, or process through a food mill.
Add this essence of ingredients back into the reserved broth. This flavors and thickens the broth.
Bring the pot of broth back to a boil. Once boiling, add the filets, the second half of the paprika
powder, and the peeled tomato.
Reduce heat and simmer for approximately 15 minutes until the filet are soft and flaky.
Add salt to taste.
It is very important to not stir the soup too much so that the pieces of fish
don’t break up into flakes. To serve, gently ladle a few chunks of fish into a
bowl and then skim some of the liquid off the surface to pour over the fish
until it is fully covered. Serve with a slice of crusty white bread to soak up
the bright red broth.
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Hungarian curd cheese square "Rákóczi style"
INGREDIENTS (for 12 pcs)
Dough
-
150g flour
75g cold butter
40g icing sugar
1 tbsp sour cream
pinch of salt
Filling
-
500g curd cheese
100g sugar
3 egg yolks
grated zest of 1 lemon
100ml sour cream
big handful of raisins
For the meringue
-
3 egg whites
50g icing sugar
optional: apricot jam
DIRECTIONS
1.
2.
3.
4.
5.
6.
Preheat oven to 200 °C. Mix flour, butter, sugar, salt and sour cream. Let the dough rest for 15
minutes in the fridge.
In the meantime prepare the filling: mix the curd cheese, sugar, yolks, lemon zest, sour cream and
raisins. (Some recipes advise to put the curd cheese through a sieve, I didn’t because I prefer the
more crumbly texture).
Roll the dough to the size of a baking pan (18x25cm) and bake it for about 15 minutes or until
lightly golden.
Reduce the oven temperature to 180 °C. Spread the cheese mixture over the base and bake until set
(about 20 minutes). Reduce the oven again to 160 °C. Whisk the eggwhites untill stiff (add sugar at
the end).
Now you have two options: either you simply spread all the meringue on the top of the filling, or
(like I did) you pipe some strips (or grids) of it on the top. Bake for 5-10 minutes until just lightly
dried.
Let completely cool and cut into squares. If you made the srips or grids, fill in between with apricot
jam.
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Västerbottenpie
The västerbottenpie has gotten it's name from the flavourful cheese that is the main ingredient. The
cheese can only be made in a small diary in the village of Burträsk in the north of Sweden. Not even
the people of Burträsk themselves know what it is that gives the cheese it's unique flavour. Perhaps it's
not just the taste, but also the mystery of the cheese that makes this pie an all-time favourite among the
Swedish people, especially during the Swedish kräftskiva in the beginning of August.
INGREDIENTS
Pastry
4½ oz butter
10 oz wheatflour
3 tbsp water
1 egg for glazing
Filling 14 oz västerbottencheese
10 oz heavy cream
3 eggs
Salt n' pepper
PREPARATION METHOD
1. Preheat the oven to 200°C/392°F
2. Mix the butter into the flour with your fingertips and add the water. Use your hands to bring the
dough together.
3. Again, use your hands to pad out the pastry in a tart tin, approximately 25 cm in diameters. Prick it
with a fork to prevent it from bubbling up in the oven and place in the fridge to rest for 30
minutes.
4. Whisk the egg lightly and glaze the pastry. Bake in the oven for 15 minutes.
5. Grate the cheese and mix it with the eggs and the cream. Season it to your liking.
6. Pour the filling into the pastry and bake in 200°C/392°F for 35-40 minutes.
7. Serve hot or cold with a tasty green salad. Enjoy!
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Semla - A Swedish classic
If you like fluffy buns with wiped cream and almond paste, then you
have come to the right place. These fluffy buns are even topped with
the white gold sugar!
The Swedish people are crazy in this pastry. They eat around 40
million semlor each year. Did you know that the Swedish king Adolf
Fredrik took one to many semlor and died.
Semlan is significant for the Swedish people. It's so significant for them,
that they got a special for the massive bun. It called fat Tuesday and
occurs sometime between 3 February and 9 March.
INGREDIENTS
Buns
-
6 tbsp butter
1 cup milk
1 packet dry yeast or 50g of fresh yeast
1 pinch salt
3 tbsp sugar
3 cups wheat flour
1 tsp cardamom
1 egg (beaten) for brushing
Filling:
-
10 oz. almond paste
1 1/2 cup whipping cream
confection sugar
DIRECTIONS
1. Melt the butter in a saucepan, pour 1 cup of the milk and make it finger warm. (99° F)
2. Pour the yeast in a bowl, if its fresh yeast you need to crumble it.
3. Pour over all the ingredients over the yeast, salt, sugar, cardamom, wheat flour and ad the milk and
butter mix. Use your hands to work the dough. It should loosen from the edges of the bowl. Allow
the dough to rise under a towel for 40 minutes.
4. Put the dough on a pastry board. Roll the dough into one big roll. Divide into 16-20 pieces. Make
each piece into a round ball.
5. Put them on a baking sheet with parchment paper and let them rise for additional 30 minutes
under a towel.
6. Preheat the oven to 440° F.
7. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven
or until they are golden brown. Let them cool on an oven rack under a towel.
8. Crumble the almond paste into a bowl and ad milk to a smooth paste.
9. Cut off every top of each bun. Take out a part of the insides and put it in the bin. You are doing
this to be able to fill it with almond paste.
10. Put the almond paste in the hole in the buns that you made.
11. Whip the cream and put a large dollop every bun.
12. Put the top back.
13. Sift some confectioners’ sugar over the buns
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We are a group of European schools, joined in a project » Europe beyond borders«.
We are aware of the fact that the cultural beauty comes from the diversity and that the traditions
express the values, strength and the mark of the people in the best way.
In order to show the strength and beauty of our traditions, we must develop relationships by learning
to see the world through the eyes of another. We have decided to share aspects of our national
identities through the presentation of our national songs, dances, legends and our national cuisines. This
cookbook is a collection of recipes from eleven countries and it will be used as an inspiration for many
events that will take place in the participating schools.
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