comenius cookbook 2006

Transcription

COMENIUS COOKBOOK 2006
This cookbook represents the second year’s final product
of our Comenius project.
We started with on line contacts with
Dutch, Finnish, Italian and Polish friends.
We had regular school meetings
in order to prepare the exchange week
and to look for the recipes to put into this cookbook.
After interviewing our relatives about traditional dishes,
we selected the most popular ones.
We also put in practice our recipes at our teacher’s place.
We had a lot of fun............it was our first time in cooking.
Weeks and weeks went on waiting for
“THE WEEK IN DRACHTEN”.
And finally we left! We were overjoyed! It was great !!!!!!!!!
So many new experiences:
night and day English speaking,
living in a foreign country,
cycling everyday,
Dutch “spring”,
Fierljeppen,
trips on our own (no teachers),
Spring Fiesta,
cooking and tasting new food.
The climax of the week was the
INTERNATIONAL COOKING PARTY.
What a panic in the kitchen. It was cooking time!!!!!!!!
At the end we were tired but proud.
Everybody liked COMENIUS dishes!
Zespół Szkół im. Jana III Sobieskiego
Starters:
Chickensalad on saladleaf
Chickensalad on saladleaf.
Ingredients for 4 persons:
250 g chickenfillet
½ doubledrink, tropical mix
4 tabelspoons quark
1 tablespoon tomatoketchup
pepper, salt
paprikapowder
1 head iceberg salad
4 half pears in tin
2 tablespoons chives (cut in little pieces)
Preparation:
Cut the chickenfillet in pieces of ± 1 cm. Boil the pieces about 5 minutes in little
bit of water with salt done. Let it leak out and cool down. Make a sauce of the
doubledrink with quark, the tomatoketchup, pepper and salt and paprikapowder.
Mix the sauce light with the pieces of chicken, let it draw in a while. Take 4 big
leaves of the salad and clean them. Cut in the pears from the tip till nearly the end
in slices. Divide the chickensalad over the saladleaves. Lay down fan-wise the
pears on it. Strew chives over the salad.
Starters:
Bread Cheese & Cloudberry Jam
Bread Cheese & Cloudberry Jam
Leipäjuusto & Lakkahillo
Bread cheese is a fresh cheese traditionally made from milk from cow that has
recently given birth. The milk is curdled and set to form a round disk from two to
three centimeters thick. After this, the cheese is baked, grilled or flambéed to give
it its distinctive brown or charred marks. The flavour of this cheese is very mild,
and good quality cheese squeaks against teeth when bitten.
Cut pieces of cheese onto a plate, pour some cream on the pieces and add cloudberry
Jam.
Starters:
Rolmopsy
Rolmopsy
It is herring wrapped around a pickle and “pickled” with onion, pepper, lemon
and seasonings.
Ingredients
6 whole herring fillets
1 onion, sliced and slices quartered
1 bay leaf
4-6 peppercorns
1 small mild chilli pepper or hot pepper
3 slices lemons
12 small pickles (sour or dill)
1 cup vinegar
1 cup water
1 teaspoon salt
Herring fillets (matjess are the
best) are cut into strips. Five
or six grains of mustard seeds
are tightly wrapped together
with a slice of Polish pickle
and carrot in the herring
pieces. The rolmopsy are now
layered with some onion in
a glass jar and marinated in
white vinegar half-and-half
with water. Addition of a bay
leaf or two, allspice , salt and
pepper, completes the dish.
Leftovers can be refrigerated
and should be consumed
within 10 days.
Preparation
1. Sterilize a jar.
2. Soak herring in water overnight.
3. Clean herring, remove head, leaving skin.
4. Cut in half down belly, remove bones.
5. Each herring will yield two filets.
6. Wrap each herring filet around a pickle.
7. Fasten with a toothpick.
8. Place herring rolls in the jar, along with the onion, pepper, lemon, bay leaf
and peppercorns.
9. Mix vinegar, water and salt.
10.Pour over contents in jar.
11.Seal jar tightly.
12.Refrigerate for at least a week before using.
Starters:
Potato “gatto”
POTATO “GATTO”
Ingredients
For 4 persons
1kg of potatoes
3 eggs
300g mozzarella cheese
200g cooked ham or sausage
50g butter
Grated parmesan
Breadcrumbs
Pepper
Salt
Procedure
Boil potatoes while they are still hot, peel and pass them through a potatoes masher.
Now blend in the butter, mix in the whole eggs, grated parmesan, salt and pepper.
Spread butter in a baking tin, then put half mixture in the baking tin. Add diced
cooked ham and mozzarella cheese, then cover with another half of mixture. Strew
with breadcrumbs and a few knobs of butter, then cook in a hot oven for about half
an hour.
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Starters:
Friesian onions soup
Friesian onions soup (for 4 persons)
Ingredient:
2 eggs
4 big onions
20 gram butter
20 gram flower
¾ litre chicken broth
1 teaspoon lemon juice
Salt, pepper
4 slices baguette
75 gram grated Friesian nail cheese
Possibly what meatloaf
Preparation:
Cook the eggs hard. Peel and shred the onions. Heat the butter and bake in this the
onions on a low heat source soft and light brown in ± 10 minutes. Join the flower
closed and late these already moving ± 2 minutes with beacon. Add bit for bit all
moving the broth. Let the soup ± 20 minutes softly boil. Make the soup on taste
with lemon juice and what salt and pepper. Grill the slices baguette. Peel the eggs
and cut these in small stiff. Divide the egg over the soup bowl or plates. Lay under
in the bowls or plates a slice baguette and what grated Friesian nail cheese. Serve
the hot broth about it. Set the rest of the cheese on table in a scale so that each it
self yet can serve.
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Starters:
Karelian Rice Pasties
Karelian Rice Pasties
Karjalanpiirakoita
Pasty:
2 dl water
1-1/2 tsp salt
3 dl rye flour
2 dl wheat flour
Filling:
Rice pudding
1 egg
2 dl boiling milk and 3 tbsp melted butter for brushing the pasties
1. Prepare the filling and mix in one egg.
2. Mix together the water, salt and flour.
3. Shape the dough into a long rope the thickness of your wrist and cut into 20
equal portions. Shape the pieces into flat round cakes. Roll out each cake into a
very thin circle.
4. Fill the centre of each cake with the rice pudding, fold over the edges and pinch
tightly. Brush with the milk and melted butter mixture.
5. Bake for a short time in a hot oven (300degrees C).
Serve warm with a hard-boiled egg and butter mixture.
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Starters:
The Parmigiana
The Parmigiana
INGREDIENTS
Quantities for four persons.
5 Aubergines
Salt
Olive oil
1 Kg of chopped or peeled tomatoes
1 Mozzarella cheese
50 gr of grated
Parmesan
A bunch of sweet basil
PREPARATION
Remove the stalk from the aubergines,then wash and dry them, cut the aubergines
into slices, half a centimeter.
Immerse in salt water the slices, about an hour and rinse well. Then fry the slices
in lots of hot oil.
Prepare a sauce with tomatoes and olive oil.
Then in a pyrex, put two spoons of tomato sauce. Lay the slices and lay the cheese
in pieces, lay the tomato sauce with sweet basil and lots of grated parmesan.
Repeat the operation alternating the layers
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Starters:
Żurek
Żurek
There are as many recipes for cooking żurek as there are regions of Poland.
Sometimes called the ‘yesterday’s menu soup’, żurek is a dish that has been enjoyed
by many generations of Poles.
The one essential, common ingredient is the leaven made of fermented rye flour
with a piece of whole-meal bread crust.
Ingredients:
-100 g of whole-wheat rye flour,
-250 g of carrot, leak, celeriac and parsley,
-200 g of white sausage,
-water,
-salt,
-flour,
-garlic
-marjoram.
Preparation:
Allow the flour to sour in the water for a few days. Cook a stock from mixed
vegetables, strain, add sour flour liquid (żur), spice with flour, bring to boil, add
salt. Add white sausage cut into small pieces, spice with garlic or marjoram. Serve
with hard boiled eggs cut into halves.
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Main dishes:
Bigos
Bigos
Bigos is considered the Polish national dish by many.
Ingredients
2 kg fresh cabbage
2 kg fermented cabbage (sauerkraut)
500 g pork or venison
250 g sausage
250 g bacon
fresh or dried mushrooms
unground black pepper, salt, bay leaf
Procedure
Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and
cook until soft (about 2-3 hours). Chop the bacon and let it melt in a frying pan.
Fry the chopped meat and sausage in the grease. If necessary, drain excess water
from the stewed cabbage and add the fried meat, bacon, and sausage along with the
grease out of the pan. Stew everything as long as possible - the longer, the better.
When ready, the dish should be a thick mash that does not “leak” water on the plate;
it should be mildly sour and have a strong flavour of smoked bacon.
There are countless variations of this basic recipe. According to some, the amount of
meat should be equal to the amount of cabbage; others prefer to use only fermented
cabbage.
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Main dishes:
Cabbage Rolls & Lingonberry Jam
Cabbage Rolls & Lingonberry Jam
Kaalikääryleet & Puolukkahillo
1 white cabbage
water
salt
Stuffing:
300 gr ground beef
1 dl short-grain rice
1 onion
½ tsp salt
½ tsp ground white pepper
1 egg
Topping:
3 tbs cooking oil
½ dl dark syrup
Remove the core of the cabbage. Boil the cabbage in salted water and let the cabbage
simmer until the leaves begin to separate. Remove the cabbage from the water and
set aside to cool. (Keep the water!)
Leave about 5 dl of the water to cook the rice.
Peel away the outer leaves of the cabbage and save them for the cabbage rolls. Cut
away any hard pieces and shred them together with the smaller leaves and use them
for the stuffing. Stir the mince, boiled rice, chopped onion, shredded small leaves,
seasonings and egg into a smooth mixture.
Place 2 tablespoons of stuffing on each cabbage leaf. Fold the sides inwards and
then wrap the leaves. Place the cabbage rolls, seam side down, onto a deep greased
tin. Baste the cabbage rolls with oil and allow them to brown on both sides at 225
degrees Celsius, until light golden brown. Lower the heat to 175 degrees Celsius,
baste the rolls with syrup, and cook for approximately one more hour.
Baste the rolls a few times with the remaining water from the boiled cabbage, if the
rolls start to look dry.
Serve the Cabbage Rolls hot together with lingonberry jam.
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Main dishes:
Farmer cabbage with sausage
Farmer cabbage with sausage
Ingredients:
1 kg farmer cabbage (600 g cut)
1 dl water
salt 10 g
2 kg potatoes
300 to 400 g smoke sausage
250 g smoked lard roes
60 to 80 g butter or margarine
(3/4 dl milk)
Preparation:
Strip, cut and was the farmer cabbages. boil the water and do some salt in the
water.
Peel and pit the potatoes, as soon as these has been shrunk; put the sausage on it.
Boil everything till the potatoes are done. (30 minutes)
Take the sausage out of the pan and hold it warm; put the water out of it, but don’t
throw it away.
Mix everything. Stir the boil liquid, the butter and if desired the hot milk through
the stamppot. The stamppot immediately gain; give the sausage with it.
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Main dishes:
Lasagna
LASAGNA
Ingredients (for 6 persons):
½ kg of pre-cooked lasagne made with eggs;
1,5 l of tomato sauce (ragù);
300g of minced meat;
250g of mashed “ricotta” cheese (cottage cheese);
200g of mozzarella cheese or other sweet cheese;
250g of lean meat.
PROCEDURE
“RAGU’ ”
Mince thinly an onion, a coast of celery and a carrot. Put in a sauce pan six
tablespoons of olive oil, and let it fry gently for three minutes.
Add 250g of meat, let it brown and then add 1,5 l of tomato sauce, salt it and let it
cook for 1 hour.
LASAGNA
Prepare a mixture of minced meat, 1 egg and some bread crumbs, make some very
small meatballs and fry them.
Take a baking-tin, pour in a layer of “ragù”, some mashed ricotta cheese, slices of
mozzarella cheese and meatballs, cover it with a layer of pasta, pour two layers
of “ragù”, scatter it with grated parmesan and repeat the operation alternating the
layers in this way until the ingredients are finished. Now spread lots of the ragù on
with grated parmesan
Put in the oven at160° for ¾ of hour.
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Main dishes:
Cabbage Rolls
Cabbage rolls (gołąbki)
Ingredients:
1 head cabbage
0,5 kg. ground beef
0,25 kg. ground pork or veal
2 cups cooked rice
50 dag can tomato sauce
200 g can tomatoes
1 onion finely chopped
2 spoonful butter
Salt and pepper to taste
Preparation:
Remove the core from the cabbage. Put the cabbage in boiling water and remove
the leaves as they soften. Saute the onions in the butter for a short time. In a bowl
add the onions, meat, rice, and salt and pepper, mix this well.
Place about 2 spoonful of the meat mixture in the center of a cabbage leaf and roll.
Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then
squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat
for 2 hours.
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Main dishes:
Hutspot
HUTSPOT
What do you need?
Potatoes
Carrots
Onions
Sugar
Salt
Smoke sausage
Bacon
How do you make it?
Peel the potatoes, onions and carrots.
Cut the carrots and onions in small pieces.
Do all the ingredients in a pan.
Add to this the salt and sugar.
Let this ± 45-min. cook.
Barge the bacon nice and crisp.
Warm the smoke sausage ± 10-min. up
Pours the pan with hutspot off and stamp it to each other.
Serve the bacon, smoke sausage and the hutspot apart from each other.
Eat tastily!
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Main dishes:
CARNE ALLA PIZZAIOLA
CARNE ALLA PIZZAIOLA
Ingredients
Four slices of beef (about 600g),
2 or 3 cloves of garlic,
tinned tomatoes (500g ),
80g olive oil,
parsley, oregano, salt, pepper
Procedure
Brown the garlic in 50 gr of olive oil, add the tinned tomatoes, a little
salt and cook at a high heat until all the water evaporates.
Heat the rest of oil in another frying pan and sautè the slices of meat
for a few minutes on a strong fire, a few at a time and removing them
on a plate when done.
When all the slices are browned, put them all together in one pan, pour in
the sauce, and let them acquire flavour on a gentle fire for five minutes
In the end sprinkle with a little salt, parsley and oregano.
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Main dishes:
REINDEER POT
REINDEER POT
PORONKÄRISTYS
Ingredients:
800 gr sliced reindeer meat
50 gr butter
3 dl beer (or water or cream)
2 small onions
1 ½ tsp salt
3 tbs flour
½ tsp ground black or white pepper
Preparation:
Brown the sliced reindeer meat and chopped onions in butter, in a casserole pot.
Season the meat with salt and pepper and add the flour, stir. Add the beer (cream/
water) and stir again.
Place the lid on the pot and let simmer at a low heat for approximately one hour.
Serve hot together with mashed potatoes, lingonberry jam, pickled beetroots and
pickled cucumbers.
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Vegetarian main dishes:
GNOCCHI
GNOCCHI
Measure ingredients for four person:
- 300g pasta type gnocchi
- 4 pelati
- 2 mozzarelle
- basil
- Parmesan
- oil
Preparation:
To cut to cubes the mozzarella and to threads peel. To make to unravel the tomatoes
in little oil then to join the mozzarella and to leave to fuse it to the lowest fire. To
throw gnocchi in abundant salad water and to withdraw them with one schiumarola
when they come to surface. To transfer them in the pan with the gravy and to stir
quickly. To flavor with fresh basil chopped and Parmesan.
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FUNNEL CHANTERELLE SOUP
FUNNEL CHANTERELLE SOUP
Suppilovahverokeitto
4 dl fresh / dried / defrosted Funnel Chanterelles*
1 onion
3 tbs butter
½ dl flour
1 liter water
1 – 2 cubes vegetable bouillon
2 dl cream
dash of ground black pepper
dash of ground cloves
(½ dl Sherry)
*Instead of Funnel Chanterelles, you can also use Chanterelles, Boletus or Black
Chanterelles (Horn of Plenty) to prepare the mushroom soup.
Cut the onions and mushrooms into fine pieces. (If you use dried mushrooms,
crush them in your hand and soak in a little warm water first). Melt the butter in a
saucepan and add the onions and the mushrooms. Simmer for a while. Add the flour
and stir well. Add the water, bouillon cubes and seasonings and cook at a low heat
for 15 minutes.
Add cream and boil for a few more minutes. ½ dl of Sherry can also be added into
the soup if you wish.
Use a stick blender, if you want the soup to be smoother.
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BAKED POTATOES WITH SALAD
AND A VEGETARIAN SCHNITZEL
Baked potatoes with salad
and a vegetarian schnitzel
Ingredients for two persons:
200 gram of potatoes
200 gram salad mix
two vegetarian schnitzels
one egg
150 gram butter
a little bit of salt
salad dressing
How you make it:
Get two pans and put the butter in the pan.
100-gram butter goes in the pan with the potatoes, the rest must go in the other pan
for the meat. The butter must be a little bit brown. When it is brown you can put the
potatoes and the meat into the pans. Meanwhile you can wash the salad and boil the
egg. When the salad is clean you must let it drain. When the egg is boiled you could
take them out of the water. Put the salad on a plate. Mix the salad dressing through
the salad. You lie the egg on the top of the salad. For the flavour you could put some
salt over the potatoes and that’s it. Bon appetite
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DUMPLINGS FILLED WITH
SAUERKRAUT AND MUSHROOMS
DUMPLINGS FILLED WITH
SAUERKRAUT AND MUSHROOMS
Ingredients
Pastry:
• half a kilogram of wheat-flour
• a glassful of water
• one yolk
• a spoonful of butter
• salt
Stuffing:
• half a kilogram of sauerkraut
• 10 dag of desiccated mushrooms
• oil
• salt, pepper
Recipe
The pastry: Pour flour, salt and a yolk into a bowl, add butter and mix the
ingredients. Now pour slowly warm water with one hand while stirring the pastry
with the other one so that the ingredients can mix properly. Knead smooth pastry
and unroll it very thinly on a table top sprinkled slightly with flour. Cut out cookies
with a glass.
Stuffing: Squeeze the cabbage slightly, if it is very sour, throw into a saucepan,
pour water and boil, adding a little bit of a broth cube to taste. Soak mushrooms and
boil as well. Squeeze water from the cabbage and chop the cabbage into very small
pieces, do the same with the mushrooms. Put everything into a big bowl, mix with
a few table spoonfuls of olive oil and season with salt and pepper lavishly.
Cut out circles from the pastry being rolled out, fill them with stuffing and form
bulgy ravioli. Put them into boiling, salted water with an addition of oil and boil
until they surface.
Pierogi are delicious, when boiled, sprinkled with butter as well as warmed up on
the frying pan until they become golden.
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Desserts:
BANANAS ICE
Bananas ice with chocolate sauce
What you have necessarily:
(For 2 persons)
*Ice
*Chocolate
*Banana
*Fruits hail blow (decoration)
1/2 balls
50 g
1
a little bit
How to make:
1: cut the chocolate in small stiff. Put it in a breakdown.
2: Let the chocolate softly melt to do through boiling hot water in a breakdown
and then the breakdown with chocolate stiff in that again to set.
3: Cut a banana in stiff.
4: Do the balls ice in a box.
5: Look or has been melted the chocolate. Throw it then over the ice.
6: throw then the stiff banana over the chocolate sauce
7: Throw then the fruits hail to it over.
8: FEAST ONLY…
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Desserts:
BABA’
BABA’
Ingredients
- Babà: 300g flour “0”, 1 tbsp sugar, 200ml oil, 5g salt, 4-5 eggs, 40g yeast
dissolved in some milk.
- Liquid: 500g water, 300g sugar, 350g best quality rhum, lemon peels.
Procedure
Mix flour, sugar, salt, oil and yeast with 4 eggs (if the dough is too compact, soften
with another egg) very well, using your hands or a mixer until the dough is soft
and springy. Let raise until doubling the size in a warm, dry place, covered with
a clean dish cloth (about one hour). Mix again and pour in a greased and floured
“savarin” pan. Wait until double the size and bake in a preheated oven at 160°-180°
for approx. 30 minutes.
In the meantime prepare liquid for damping Babà: boil water, sugar and lemon
peels. Cool and add rhum. Soak babà when the liquid is stIll lukewarm , let absorb
and squeeze.
It is possible to brush the surface with a mixture of boiled apricot jelly and little
water. It can be garnished with whipped cream and fruits.
Babà can also be prepared in single portions and therefore baked in typical pans.
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Desserts:
PASTRY STRAWS
Pastry straws (faworki)
made for Tuesday before Ash Wednesday.
Ingredients:
2 cups of flour
2-3 egg yolks
2 spoonful soft butter
2 spoonful of confectioners sugar
1/3 cup of sour cream
1 spoonful of 6% white vinegar or alcohol
2 spoonful of rum
lard or oil for frying
Preparing:
Mix butter, egg yolks, sugar and alcohol or vinegar together. While mixing, slowly
add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes.
When ready, put it in a bowl, cover, and let stand in a cool place for an hour.
Roll dough on the board till it is very thin. Cut 5x15 cm strips, make a slit in the
middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test readiness of oil, put a small piece
of dough in it, if it immediately comes to the surface the temperature is right. Put
4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel.
Sprinkle with confectioner’s sugar.
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Desserts:
RUNEBERG CAKES
RUNEBERG CAKES
Runebergin Tortut
Dough:
Syrup (to moisten the cakes):
1 egg
¼ dl sugar
½ dl brown sugar
100 gr butter
½ dl cream
2 dl flour
1 tsp baking powder
50 gr ground almond
1 tsp vanilla sugar
(a little bit of almond liqueur)
1 dl water
1 dl rum
2 tbs sugar
Topping:
thick raspberry jam
1 dl powder sugar
½ tbs water
Whip the soft butter and sugars well together. Whip cream until it’s light. Add egg,
cream and liqueur into the butter-sugar mixture. Mix together the dry ingredients
and fold them softly into the batter.
Butter 8 small cylindrical moulds and fill them with batter. Place the moulds on a
baking sheet and bake at 200 degrees C for 20-30 minutes.
For the syrup, bring the water, rum and sugar to a boil and then set aside to cool.
When the cakes are ready, sprinkle warm syrup on them. Let them absorb the syrup
for at least one hour.
Remove the cakes gently from the moulds. Cut out a small piece from the tops (if
the cakes aren’t even). With a spoon make little holes on the top of the cakes and
fill them with raspberry jam. Let the cakes set in the fridge.
Make a thick icing from powder sugar and water and pipe it around the raspberry
jam on the top of each cake. Let the icing set.
Serve the Runeberg’s Cakes on Runeberg’s Day (February 5th) with a cup of coffee
or tea.
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Desserts:
PASTIERA
PASTIERA
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
A jar of grain
30 grammes of butter
Grated peel of lemon
100 millilitres of milk
Cinnamon
700 grammes of ricotta (soft cheese made from sheep’s milk)
300 grammes of sugar
5 eggs
A vanilla bag
Orange flower
Candied fruit
Shortcrust pastry
Recipe
Cook the grain with 30 grammes of butter, lemon, milk and cinnamon.
Prepare the shortcrust pastry.
Sift the 700 grammes of ricotta, sugar, eggs, cinnamon, vanilla, orange flower and
candied fruit.
Amalgamate all the ingredients and when the consistency will be good unite the
cooked grain.
Line 2 backing tins with the shortcrust pastry.
Add the stuffed and create some stripes to put on the surface.
Cook in the oven for an hour at 180°
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Desserts:
CROISSANT
Croissant (rogaliki)
Ingredients:
0,5 l cream;
100g yeast;
2 eggs;
25 dag butter;
0,5 kg flour;
10 dag powdered sugar;
1 orange aroma;
marmalade
Preparation
Prepare the tins for banking. Pour the whole cream into a dish, then the whole egg,
yolk and yeast, three spoonfuls of powdered sugar and some orange aroma. Mix it
adding flour – about 1 kg. Make loose pastry. Then divide the pastry into four parts
and three of them put it into the fridge. Roll the rest of the pastry and make a 3 mm
thick, oval pie. Divide the pastry into 4, then 8 and then 16 parts. Put a spoonful of
the filling on each rectangular piece of the pastry – on the base. Glue the ends of it
in a way to cover the marmalade and roll it into a croissant. Put it on the tin with its
end down and bend it a little. The croissant covered with the egg whites should be
baked for about 15 minutes in the temperature of 180 Celsius degrees. When a part
of the croissants is in the oven, prepare the rest of them.
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Desserts:
SWEET SOUP OF PRUNES
SWEET SOUP OF PRUNES
Luumukiisseli
Ingredients:
200 g dried prunes
1 liter water
1 dl sugar
3 tbs potato starch
juice of half a lemon
Add sugar and prunes to the water and let soak for 6-12 hours.
Boil the prunes until they are soft. Set aside to cool for a while.
Dissolve potato starch in a drop of cold water and add to prune soup. Bring to boil
and set aside to cool.
Add some lemon juice and pour into a serving bowl. Sprinkle with sugar.
Prune Soup can be served with whipped cream, or together with a rice porridge.
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Desserts:
IJSTAARTJE
IJSTAARTJE
Necessaries:
•
•
•
•
8 “ Kletskoppen”
8 balls of ice
Whipped cream
4 twigs with red berries
Preparation:
Put 4 cookies on 4 plates.
Put on every cookie an iceball and spout a little bit whipped cream on it.
Put the other cookies on it.
Put in the middle of the cookies a little iceball, spout a lot of whipped
cream on it.
• Decorate with the red berries the wipped cream.
•
•
•
•
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This project has been completed as a part of Socrates Comenius
programme in the school year 2005/2006.
The following schools participated in the project “Homo Europeans”:
• CSG LIUDGER locatie Splitting, Drachten, locatie Burgum and locatie
Waskemeer (The Netherlands),
• Zespół Szkół im. Jana III Sobieskiego from Gorzów Wlkp. (Poland),
• Liceo Scientifico Statale P. Calamandrei from Naples (Italy),
• Yhtenaiskoulu from Helsinki (Finland).
The final outcome is a result of hard work of many students and we believe it will
be handy in everyday life.
This is to certify that hereby project was published with
the financial support of the European Union within the
framework of Socrates Comenius Project. The content
of the book is not the official standpoint of the European
Commission or National Agency on the issues included in
the project. Therefore the neither European Commission nor
National Agency are responsible for the content in question.
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comenius cookbook 2006

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Banana Bread recipe

What you`ll need. How to put it all together.

Europe`s focus on climate issues Summary of presentations

Easy-Peasy No Bake Wheatbix Slice Enjoy! Love Sharon xxx

scandi candy shops

progetto comenius the protectin nature is preserving life