Cookbook in English

An Extra Place at the Table or Know Each Other Through Food
COOKBOOK
1
In this cookbook 10 Partners of Comenius Project 20112013
“An extra place at table or know each other through food”
present their activities - the national recipes.
These recipes were presented during the meetings in
Cyprus and Portugal.
We presented our national breakfast in Cyprus.
We also cooked chosen part of lunch in Cyprus.
We presented our Partner’s dinner in Portugal.
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Table of contents
BULGARIA .................................................................................................................. 4
CYPRUS .................................................................................................................... 17
HUNGARY ................................................................................................................ 26
ITALY........................................................................................................................ 37
LATVIA ..................................................................................................................... 43
POLAND ................................................................................................................... 52
PORTUGAL ............................................................................................................... 63
SPAIN ....................................................................................................................... 74
TURKEY .................................................................................................................... 86
3
BULGARIA
4
Bulgarian cuisine
Description: Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially it
shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse
geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian
cuisine is diverse.
Why does the Bulgarian cuisine taste so good? Bulgarian food is organic food. The dishes are prepared
using natural products which brings the unique taste of the meals. When preparing meals with meat we
start with cooking of the meat and gradually add the rest of the ingredients.
The combination of milk or yoghurt with other products is also very typical for the Bulgarian national cuisine.
It enriches the technology of food preparation and makes the dishes healthier. Another distinctive feature is
the thermal processing of the products - they are simmered slowly on low heat which enables their nutritive
qualities to be retained and, again, make the food taste much better.
One of the trademarks of the Bulgarian cuisine is Cheverme – an entire lamb roasted on a spit.
Potatoes are a main ingredient in many Bulgarian recipes. The most popular potato dishes include
Ogreten, Patatnik (in the Rhodope region), potato stew, and fried potatoes.
5
Bulgarian Breakfast
Description: The most common Bulgarian snack food is banitsa (often referred to by its diminutive form,
banichka, or known in some areas as byurek), a flaky pastry filled with cheese or, on occasion, meat. At its
best, the banitsa is a delicious light bite, although it's invariably quite stodgy by the time it reaches the
streets. Mlechna banitsa (literally "milk banitsa") is a richer, sweeter version made using eggs and dusted
with icing sugar, while the Rhodopska banitsa, found only in the Rhodopes, is more like a souffle filled with
cheese. Equally popular is the kifla, a small bread roll usually made from slightly sweetened dough and with
a vein of marmalade running through the middle, although you will probably encounter more savoury
variants, filled either with cheese (sas sirene), or a small hot-dog-type sausage (s krenvirsh). Similar is the
sirenka, a small bread bun with a cheese filling. Other favourites among street vendors are ponichki, deep fried lumps of dough, not unlike doughnuts, and palachinki or pancakes, usually stuffed with cheese.
Nowadays most Bulgarians don’t have breakfast at home. Mums prepare something easy for their children
in the morning. At school children have free snack (sandwiches or fruit). At the weekends breakfasts are
late and very rich.
Typical Bulgarian Breakfast :
Banitsa, Yoghurt, Mekitsi, Pancakes, Kifla, Sandwiches, Popara, Toasts, Boiled eggs, Cheese, Butter,
Jam, Ham, Fruit and vegetables.
Drinks: Milk, Tea, Hot chocolate, Ayran(Yoghurt and water)
6
Banitsa
Ingredients:
*1 packet of philo pastry
*300gr white cheese
*oil or melted butter
*4 eggs
*150ml carbonated mineral water
Directions:
1. In a buttered baking dish place two layers of pastry.
2. Sprinkle with crumbled cheese and put two more layers.
3. This is done by running the products.
4. With a sharp knife cut the cake into square pieces and pour 100ml hot oil or melted butter.
5. Whip 4 eggs and add carbonated water-150 ml
6. The mixture pour over shredded pastry and shake the pan so that the liquid is evenly distributed.
7. Bake until golden brown in the preheated oven
7
Bulgarian Lunch
Description: People in rural areas grow vegetables that are exceptionally tasty, which is why salads
occupy a central place in our culinary tradition. The most popular Bulgarian salad is the Shopska Salad, but
there are also other salads worth trying – Shepherd’s Salad, Harvest Salad, Snezhanka, Monk’s Salad,
Dobrudzha Salad, Roasted Peppers Salad, and many others.
One of the most popular appetizers is Tarator (cold Cucumber Soup).
Soups and broths are also popular.Delicious bean soups are served in the region of the village Smilyan, in
the Rhodope Mountain. Excellent fish soups are served in the regions of the Black Sea and the Danube
River.
Some of the most popular Bulgarian dishes are grilled – meat balls, kebapches, grilled meat pieces, grilled
sausages, and others. Various stews and dishes in clay pots are also a regular part of the Bulgaria cuisine
(hotchpotch and casseroles). These include Chomlek, Kavarma, and Kapama (in the Bansko region).
Another favorite Bulgarian dish is prepared with stuffed cabbage or vine leaves – the leaves used may be
either small or broad. The dish, which is prepared by wrapping the filling in the leaves, is very popular in the
Thracian region.
During the week parents don’t have lunch at home. Children have lunch at the school canteen (soup, main
dish and dessert). At the weekends all the family has lunch at home.
One of the most famous meals are:
Starters: Shopska salad, Green salad Shepherds’ salad
Soups: Tarator, Bean soup, Chicken soup,
Meatball soup
Main course: Meatballs , Moussaka, Kavarma
Desserts –Cake, Cream caramel, Rice pudding, Yoghurt with jam.
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Shopska Salad
Ingredients
*4 ripe tomatoes
*2 long cucumbers
*1 onion
*1 red or green pepper
*1/3 bunch of parsley
*2 tablespoons (olive) oil
*3 tablespoons of red wine vinegar
*1 cup (1/2 lb) Bulgarian cheese (or feta cheese)
Preparation
1. Chop all tomatoes (we recommend leaving the pieces bigger), cucumbers and the pepper and put in a
bowl.
2. Add the finely chopped onions and parsley. Sprinkle with the oil and vinegar and mix it all together. Grate
the feta on top.
About Shopska Salad
Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted
peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). Shopska salad is a very
distinctive Bulgarian dish. It is named after a group of very frugal people called shopi who live in the capital
of Bulgaria, Sofia.
Bulgarian: Шопска салата
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Bulgarian Cold Cucumber Soup - Tarator
Bulgarian cold cucumber soup is made with yogurt, walnuts and dill. This is a no-cook refreshing summer
offering that also can be left thicker and served as a dip.
Ingredients:

1 large cucumber, peeled, seeded and chopped

4 cloves garlic

1/2 teaspoon salt

1/4 cup plus 1/2 cup walnuts

2 slices day-old crustless white sandwich bread, torn into pieces

2 tablespoons plus 1 1/2 tablespoons sunflower, walnut or olive oil

1 1/2 cups yogurt

1 to 2 teaspoons lemon juice, or to taste

1/2 cup cold water

1 1/2 tablespoons olive oil

Fresh dill
Preparation:
1. Using a food processor (or mortar and pestle, if desired), puree garlic, salt, 1/4 cup walnuts and
bread. Slowly add oil through food shoot and process until well combined.
2. Transfer mixture to a large bowl and beat in yogurt, cucumber and lemon juice. At this point, the
mixture can be served as a dip. Otherwise, for soup, add water and leave chunky or puree until
smooth.
3. Refrigerate until ready to serve. Pour soup into chilled bowls and garnish with 1/2 cup coarsely
chopped walnuts, a drizzle of oil and fresh dill.
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Kavarma
Ingredients:
• 1/2 kg chicken
• 2 onions
• 1 leek
• 200 g mushrooms
• 1 carrot
• 2 green peppers
• 250 g tomatoes
• 2 tablespoons cooking oil
• salt
• pepper
• thyme
Directions:
1. Cut meat (1/2 kg) into medium size pieces, onions (2 chapters) and leeks (1 stalk) - chop the mushrooms
(200g) - sliced, carrot (1 pc) - circles.
2. All these products are smothered in hot oil for 10 minutes with spices.
3. Then mix with tomatoes (250 g) and pour into earthenware dish with lid.
4. Put the dish in the oven and bake at medium heat 40 minutes.
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Moussaka
Traditional dish with potatoes and minced meat
Ingredients
*2 lb potatoes, cut in small cubes
*1 lb ground meat
*1 onion chopped
*4 eggs
*2 cups milk
*2 tablespoons paprika
*1 tablespoon salt
*1 teaspoon crushed black pepper
*1/2 cup oil
Preparation
Cook the onion in 1/4 cup oil in a pan until golden brown. Add the meat, half of the salt, the pepper and the
paprika. Fry until meat gets brown. Remove the pan from the heat. Add the potatoes, add the other 1/4 cup
of salt and mix well. In casserole pan put the rest of the oil and add the mixture. Cook about 40 minutes on
425 F. Mix the eggs and the milk separately and pour on top. Cook for another 10 minutes or until the top
turns brownish.
About Moussaka
Moussaka is rather famous on the Balkans and in the Middle East. Its recipe is different depending on the
region, but in general it's based either on potatoes (Bulgaria) and the top layer is often a custard. Grated
cheese or bread crumbs are also often sprinkled on top.
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Biscuit cake with apples
Ingredients:
*1 packet of butter - 125 g
*2 medium apples, walnuts (and other nuts can)
*1 packet of tea biscuits about 200-250 g (preferably round)
*4 eggs
*1 cup flour
*1 cup sugar
*packet of baking powder
*packet of vanilla
Directions:
1. Melt the butter in a baking tray.
2. Arrange the cookies on the melted butter.
3. Grate apples, squeeze them and spread on ordered biscuits and place the walnuts on top.
4. In separate bowl beat eggs with sugar, then add flour and vanilla.
5. Pour the mixture onto a tray on the ordered biscuits covered with apples and walnuts.
6. Bake in preheated 200 degree oven, about 25 minutes.
7. After baking, let the cake cool, then invert on another tray.
8. Sprinkle with powdered sugar.
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Bulgarian Dinner
Description: Dinner is the most important meal because gathers families and friends.
As starters we have salads, or pickles, cheese and meze (various cold cuts and other meat delicacies).
Such delicacies are usually accompanied with a Bulgarian wine, since Bulgaria is justly famous for its
wines. Thanks to the country’s unique climate and soils, a variety of grapes thrive here – Gamza (North
Bulgaria), the Wide Melnik Vine (in the region of Melnik and Sandanski), Dimyat (in the regions of Varna,
Shumen and Stara Zagora), Mavrud (Plovdiv, Pazardzhik, Asenovgrad), Red Misket (Straldzha and
Sungurlare), Ruby (Plovdiv and Septemvri) and Pamid (Pazardzhik, Pamidovo and Plovdiv).
Main dishes include: Grill, Chips, Kebapche, Stuffed peppers, Steaks
Stew, Kebab and many others.
Cakes or different kinds of sweets or fruit are for desserts.
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,
Kebapche
Minced meat grilled sausage
Ingredients
2 lbs minced meat (60% pork, 40% beef)
1 tablespoon salt
1 tablespoon ground black pepper
1/2 teaspoon cumin
1 glove garlic, minced (we prefer it with garlic but it's not necessary)
Preparation
Mix all ingredients together, mix well. Leave in the fridge for at least 30 minutes. Take out and roll in
sausage like pieces. Makes about 30 pieces.
Stuffed Peppers with cheese
Ingredients
*6 green or red peppers
*1/2 lb minced meat
*1 cup white rice
*2 tablespoons oil
*1 tomato, peeled and minced
*1 carrot, minced
*1 onion, minced
*1 teaspoon paprika
*1 clove of garlic, minced
*1 tablespoon of Italian parsley, minced
*pinch of oregano, cumin, savory, black pepper
Preparation
Fry the onion until golden in the oil, add the garlic, carrot, red pepper, oregano, cumin, savory, black pepper
and the meat.
In a separate pan, cook the rice in some oil for about 5 minutes, then add a cup of water and let it simmer
until the rice absorbs it all. When ready add everything together.
Add the tomato and stir well until well mixed. Take off the heat and use the mixture to stuff the peppers. Put
the stuffed peppers in a casserole or a pot, fill with water just below the top of the peppers and bake/cook
for about 30 minutes on 400 F.
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Cake
Ingredients:
*300 g biscotti
*1 coffee cup with milk
*4tablespoons cognac
*250g soft butter
*4 tablespoons powder sugar
*5 eggs
*100 g of sugar
*3 tablespoons cocoa
*2 vanilla
Croco
*1 cup sugar
*1 cup chopped nuts
Description:
1. Caramelize sugar and pour it in the nuts. Stir and pour the caramel onto a board covered with baking
paper. Break into small pieces.
2. Beat eggs and sugar fluffy thick cream.
3. In a separate bowl, beat butter and add the powdered sugar as directed. Mix the two cream.
4. Pour brandy in milk. Break biscotti in half and sprinkle them with milk. Mix them with the cream. Gently
stir everything.
5. Pour the finished mixture into a baking dish with a removable ring.
6. Smooth the top and leave the cake in the refrigerator one day to tighten and glue anything.
7. Before serving, remove the ring and garnish as desired.
Here is very easy and delicious quick cake without baking. From Burgas old ladies!
Enjoy your meal !
Добър апетит !
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CYPRUS
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CYPRIOT BREAKFAST
CYPRIOT BREAKFAST
Traditional Breakfast

Bread

Hallouni
Olives
Tomatoes
Eggs



Description of Traditional Cypriot Breakfast
Breakfast habits in Cyprus were formed through the ages in
regard with the climate, the geographical characteristics of the
island and the social and economical conditions of the inhabitants.
The origins of the cypriot breakfast derive from the life of the
rural family, since cypriot society until 50 years ago it was
solemnly a farmers’ society
The ingredients for preparing the breakfast were coming
exclusively from the produce of the family itself as the rural family
used to cover almost all their needs for food and clothing by their
own produce
Bread was the most basic piece of food every home should
possess so it was the duty of the house wife to make sure that bread
is always available. For every wek she had to light up the fire in the
wood burning oven to bake bread.
The bread was made exclusively by wheat flour and the dough
usually was prepared in the evening and it should stay covered
overnight in order to be ready.
TRADITIONAL BREAD PREPARATION
Ingredients

1 kg Wheat flour

130gr Prozymi (bread starter)

Water
Salt

Bread is made the same all over the world,
using flour, yeast (or sourdough), salt and
water. The difference in this Cypriot bread is
the starter (prozymi) and the round scoring
which characterizes its shape. Prozymi
meaning before (pro) and dough (zymi or
zyme) is a dough we make and leave it for
some days to ferment, in order to use it as a
starter to make bread. Usually is added holy
water from church ceremony in prozymi
preparation.
Directions
1.
Knead the prozymi with warm water, salt and flour until soft.
2. Allow to stand for 4-5 hours in a warm place.
3. After the dough is raised and thick, cut it into pieces and roll them in
shape of a bal, not too round, not too flat.
4.
Dip it in wet sesame
5. Shape and bake in hot oven for an hour (preferably traditional wood
oven) until right colour is reached.
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Complete traditional breakfast.
1.
Halloumi cheese was absolutely necessary for the breakfast table since it was together with the bread
the basis of cypriot nutrition. It’s made of sheep’s milk and it has a distinguish taste and a squeezy texture.
2.
Olives were the best supplement to bread and cheese. They were eaten black or green. Green olives
were particularly popular and were called “tsakistes” because they should be cracked with a stone in order not to
be bitter since they were collected when they were still green
3.
Tomatoes and cucumbers were essential part of the Mediterranean diet and great companion
to the halloumi cheese so they were present on the breakfast table
4.
Eggs were also present since their protein was a big source of energy for a difficult day in the fields
which would follow and they were collected fresh every morning from the yard.
5.
It was very common for the adults to accompany their breakfast with a glass of red wine or
the strong spirit of distilled grape skins called zivania
19
LUNCH
The main reason many people on the island live to a ripe old age is the
Mediterranean diet which is the basis of all Greek and Cypriot food.
The mainstay of Cypriot food is olive oil, olives, an abundance of fresh fruit, salads,
vegetables, fresh bread, potatoes, pulses (legumes) and fish which comes straight from the
sea.
Salads and mountains of sizzling chips made from the famous red potatoes grown in the
red villages of the Famagusta area of the island often accompany meals in Cyprus.
The potatoes are delicious and one of the leading exports of the island. They can be used in
a variety of ways and in Cyprus are often used for chips and roasts.
The traditional lunch may include lamb, pork, chicken and fish served with
potatoes, pasta, rice and pulses (beans, lentils etc) which are often very simple and
easy to cook.
Cypriots enjoy Kleftiko, Afelia and traditional beef dishes such as stifado and
tava.
Casserole dishes are cooked with lots of olive oil (or sunflower oil) and it's customery to
mop up the juice with wedges of fresh crusty bread.
Probably the most popular food on the island are the barbecued lamb and pork kebabs
which are often made at home or eaten at the locat tavernas or restaurant. This has
always been a popular fast food in Cyprus and Greece and one which many other
countries enjoy.
Lunch is served around 2 oclock at midday. Usually on Sundays Cypriot families
gather together for lunch. In this way they come together, eat and communicate.
A complete traditional lunch may consist of Village salad as a starter, Fasolia
yahni (baked beans) as main dish and Loukoumades as dessert.
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STARTER VILLAGE SALAD
Ingredients:
Preparation:
 4 tomatoes
 4 small cucumbers
 1 medium-sized onion (red
onions are tastier)
 1 green pepper (capsicum)
1. Cut the tomatoes in wedges and peel and section the cucumber. Slice
the onion into thinly sliced rings, this can form the base of the salad.
2.
Core the capsicum by cutting around the stem and cut it into slices
like
the
onion.
Build the salad up by adding cubed feta, parsley and olives to the top.
Dress with olive oil, oregano, lemon and/or vinegar (Optional)
Serves 4
MAIN DISH Fasolia Yiahni Recipe
Directions

Ste Soak the beans overnight in water (covered with at least 4 inches of water
There are many variations of this very
popular dish which is delicious served justas the beans will swell). You can add a teaspoon of bicarbonate of soda as this
as it is. However, if preferred, the beans can
helps soften the beans.
be served with keftedes (meatballs) or
grilled Cyprus sausages such as loukanika
1. Drain and rinse and put the beans in a casserole pot covered by at least
and pastourma which are delicious with lots
2 inches of water and bring to the boil for ten minutes taking care to
of lemon squeezed over them or just black
remove the scum.
olives
Fresh crusty bread is essential for mopping 2. Drain beans, return to pot, add boiling water (get this ready when
boiling beans), turn heat down and simmer for about 30mins or until
up the juices of this hearty dish which is
beans are soft.
best served with salt, pepper, fresh onion
and lemon (optional chopped parsley).
3. While waiting for the beans to cook fry onions, garlic (optional carrots

Ingredients

2 cups dried haricot beans (washed)
2 large chopped onions
2 medium carrots (optional)
1 celery stick (optional)
2 tablespoons tomato puree
Salt and freshly ground black pepper to
taste
3 tbsp finely chopped fresh parsley for
decoration and taste (optional)
2 Fresh Lemons
4.







and celery) until golden then add tomato puree, stir and cook for a few
minutes then turn off the heat.
When beans are ready, add the onion mix to beans and if necessary
add a little water. Bring to boil, reduce heat and simmer for 30mins. If
there's still a lot of juice, take the cover off and cook for a further
five/ten minutes as this will reduce liquid.
21
DESSERT
LOUKOUMADES (HONEY BALLS)
The traditional way of making them
entails scooping up a handful of
batter into your clenched fist and
then squeezing a walnut size
amount through the gap between
your first finger and thumb. Then
with a small spoon scoop up the
batter.
This is then placed into a pan of
very hot oil to cook for a few
minutes until golden and then
covered with syrup - very, very
yummy!
Ingredients
Directions
You will need a bowl or food processor (use the dough
hook) and a saucepan of hot oil or a deep fryer.
Remember not to add the hot syrup to hot honey balls. The
syrup must be made before you cook the dough balls so it
is cool when added.
1) Mix the flour, dried yeast, zest of an orange and salt into
a bowl (or food processor)
3 cups plain flour
1/4 oz packet of easy-blend dried yeast
1/2 teaspoon baking powder
2) Add the rosewater and lukewarm water gradually until
you have a thick batter mixture
3) Cover with a clean tea towel and leave in a warm place
for about an hour or until risen with bubbles
1/2 teaspoon salt
1 tablespoon of rose water
1-1/2 cups lukewarm water
Grated zest of 1 orange
2 tablespoons honey
sunflower oil
3) Now you can prepare the syrup as it must be cool when
covering the honey balls
4) Put the sugar, water and cinnamon stick into a saucepan
and bring to boil. Reduce heat and simmer for about 5
minutes
5) Divide into balls using traditional method or scoop up
walnut size amounts using a teaspoon and drop into a deep
fat fryer or saucepan of boiling sunflower oil for a few
minutes until golden
Syrup
2 cups sugar, 2 cups of water and 1
stick of cinnamon
6) Drain onto paper towels, then place on a plate and cover
with syrup then add honey, crushed walnuts and sesame
seeds if desired.
SOMETHING TO DRINK!
There is a strong coffee culture in Cyprus with traditionally-made coffee often served in the morning. Cypriot coffee is made
by mixing freshly roasted and ground beans with cold water and sugar in a briki, or coffee pot. The mixture is then bought to
the boil, which produces a creamy foam on top and is served short and black with a side glass of cold water.
There are three main ways to drink coffee in Cyprus:



Sketo – plain with no sugar, strong and bitter
Metrio – usually with one sugar added, medium strong
Glyko – usually with two sugars added, sweet
22
CYPRIOT DINNER
Dinner
Description
The Cypriot kitchen is a tasteful
and exciting experience. The food
have strong colors and much fresh
ingredients. The food have a lot in
common with the Greek kitchen
but is also inspired from the
Turkish kitchen which makes the
Cypriot kitchen a exciting mix of
the smaller Asian and Balkan
food.
Traditional dinner meze
Starters
Houmous
Tachini
Taramosalata
Tzatziki
Dinner habits varies in Cyprus.
Families who come together and Village salad
eat lunch may have at night a very
light dinner. Whereas families that
parents work till late afternoon,
Main course
then the dinner is the main event
of the day as the whole family Souvla (big pieces of grilled meat)
gathers together at night.
Souvlakia (small pieces of grill meat)
Cypriots like visiting traditional
taverns especially at nights. The
most famous food in this case, is
traditional
meze.
Meze
is
consisted usually of 15 – 20
plates, including starters, main
dishes (like grill souvla, afelia,
keftedes – meatballs, seftalia,
mousakka and many others) and
traditional desserts like glika tou
koutaliou (spoon sweets).
Afelia
Keftedes
Mousakka
Sheftalia
Stifado
Tavas
Yemista
Desserts
Glyko Karydaki (Walnut Sweet)
Glyko Karpouzi (Watermelon Sweet)
Daxtila (Sweet fingers)
23
STARTERS
TZATZIKI (YOGURT AND GARLIC DIP)
Ingredients
1 Cucumber
3dl strained yoghurt
3 garlic cloves
1tlsp oliveoil
1 lemon
Pepper & salt
Directions
1. Grate the garlic and mix it with salt and vinegar.
2. Peel the cucumber, grate it and squeeze it until
all its water is removed.
3. Put the yoghurt into a bowl and add the
cucumber into it.
4. Then mix the yoghurt with the mixture of grated
garlic.
5. Whiz the content until all the ingredients are well
mixed.
6. Add some oil.
7. Yoghurt dip can be served in a normal
temparature but it is rather prefered cold.
MAIN DISH
AFELIA (PORK COOKED IN WINE AND CRUSHED CORIANDER SEEDS)
Ingredients
1. 1kg boned lean pork, diced
2. 2dl red wine
3. 1-2 tablespoons coriander seeds,
crushed coarsely spices
4. salt
5. black pepper
6. cinnamon
7. 6 tablespoons sunflower or
vegetable oil
Directions
1. Marinate the meat in the wine and spices for at least 4 hours,
overnight if possible.
2.
Lift the meat out of the marinade and dry on kitchen
paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brow the cubes of
meat a few at a-time, until all are crisp and brown. Add more oil if
necessary.
4.
Wipe any excess oil from the pan and return all the meat.
Pour over the marinade and enough cold water to just cover the
meat. Cover the casserole with a lid and cook gently, either in the
oven or on top for about 30 minutes or until the meat is tender.
5. Almost all of the liquid should have evaporated to leave a thick
sauce. If necessary cook the afelia uncovered for a further 10
minutes to reduce excess liquid.
24
DESSERT
Glyko Karydaki (Walnut Sweet)
Preparation:
1.
Ingredients:
100 fresh walnuts
Lemon juice
2 cups lime
4 kg sugar
3 ltr water
Cinnamon sticks
Cloves (Preserved walnut)
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Peel walnuts very thinly. Remove a small triangular piece from the top and
bottom.
Soak in water for eight days, changing water daily.
On the eighth day, soak in water with lime for 12 hours.
Rinse well under running water and pierce walnuts vertically and horizontally
with a skewer.
Boil in fresh water and rinse twice.
Boil in a casserole until cooked.
Drain and soak in water and lemon juice for 6 hours.
Drain and place in a casserole with sugar, lemon juice, cinnamon sticks and
cloves.
Bring to boil on low heat.
The following day boil again on high heat.
On the third day boil until the syrup thickens.
Store in sterilised jars when cold.
SOMETHING TO DRINK!
Beer
There are two breweries on the island, producing
Leon, KEO and Carlsberg beers.
Wine
Cyprus is one of the world's oldest wine
producers, however, with the new production
methods Cypriot wine is sometimes referred to as
"New World wine".
The most famous wine produced is the sweet
dessert wine Commandaria. The native grape
varieties are Mavro and Xynisteri but others are
used too.
Most of the wines are produced by monasteries,
round the Troodos Mountains and production is
based on traditional methods.
Zivania
Zivania is a traditional Cypriot alcoholic
beverage with a light aroma of raisins. It is a
distillate produced from pomace, the residue of
grapes that were pressed during the winemaking
process, mixed with local wine. The alcohol
content is typically 45 percent by volume, though
up to 90 percent can be found. Zivania is served
ice-cold as an aperitif.
25
HUNGARY
26
HUNGARIAN CUISINE
Some basic ingredients and cooking
techniques make Hungarian dishes hearty and
spicy. Hungarian paprika powder gives a unique
taste and fiery colour to typical Hungarian meals.
However don't think that Hungarian dishes made with
paprika are burning hot. Hungarian food is often spicy, due to the common use of
paprika but usually sweet paprika is used to make stews, goulash, paprika
chicken and hot paprika is offered separately.
Additionally, the combination of paprika, lard and yellow onions is typical of Hungarian cuisine and the use of the thick
sour cream called tejföl.
Braising onions in hot lard and adding paprika to it are the first basic steps of making authentic Hungarian stews,
paprikás or goulash. Sour cream is another essential ingredient in Hungarian recipes. It's added to soups, pastas,
casseroles and desserts.
Some other common ingredients are onions, garlic, caraway seed, black pepper and a variety of herbs including
parsley, bay leaves, tarragon, celery, thyme, savoury.
Although most authentic Hungarian dishes require lard nowadays restaurants and housewives use vegetable oil
instead of pork fat. Goulash, stew, paprikash, Hungarian fish soup, paprika potatoes etc. are similar traditional
Hungarian dishes. The Hungarians cook stew or goulash on every holiday and family gathering. These foods are
included in the main family events: weddings, christenings, birthdays, funerals etc. These dishes are often cooked
outdoors on open fire in a kettle at the friends gatherings.
27
HUNGARIAN BREAKFAST
A typical breakfast
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
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





bun, crescent, pastries
butter
curd cheese
Liptauer cheese spread
liver paté
sausage
Pick salami
egg
French toast
rice pudding
semolina cream with cocoa powder or jam
milk, cacao
tea with sugar or honey and lemon
Description of Traditional Hungarian Breakfast
In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh
bread or a toast, butter, cheese or different cream cheeses, curd cheese (túró) or Liptauer cheese spread (körözött),
cold cuts such as ham, liver pâté (called májkrém or kenőmájas), bacon, salami, head cheese (disznósajt), sausages
like kabanos, beerwurst or different Hungarian sausages or kolbász. Even eggs, (fried, scrambled or boiled), French
toast called bundáskenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are
part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun, a crescent
(kifli) or a strudel with jam or honey, or cereal like muesli and perhaps fruit. Children can have rice pudding (tejberizs)
or semolina cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup. Hot drinks are
preferred for breakfast.Villásreggeli (literally breakfast with fork) is a more luxurious big breakfast given on special
occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads,, omelet,
pancakes, körözött, foie gras, fruit salads, compote, fruit yogurts, fruit juices, and pastries, cakes and cookies may be
served.
28
KÖRÖZÖTT - LIPTAUER CHEESE SPREAD
INGREDIENTS






500 grams of curd (cottage cheese)
100 grams of butter
1 onion
2 tsp of sweet Hungarian red paprika
1 tsp of ground cumin
salt
Directions
Smash the curd in a bowl with the butter. Add the grated onion, the cumin, red paprika, salt and mix them
well to get a smooth spread. You can add some spring onion. It’s delicious with fresh bread and green
pepper. You can serve it stuffed into green bell peppers
29
HUNGARIAN LUNCH
A typical lunch
Soups

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Újházy chicken broth
Goulash soup
Fisherman’s soup
Jókai bean soup
Chilled sour cherry soup
Main courses

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


Beef or pork stew with speatzle
Chicken paprikash
Stuffed cabbage
Stuffed green peppers
Breaded chicken or pork (Wiener snitzel)
Desserts

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

Strudel filled with poppy seeds/curd/apple
Plum or curd dumplings
Gundel pancake
Chestnut puree
Description of Traditional Hungarian Lunch
Hungary is a soup-eating nation. A complete three-course meal always starts with a soup. It can be a hearty meat soup
like the world-famous goulash or a sweetish fruit soup. In restaurants you'll probably find Jókai bean soup on the
menu. Fisherman's
soup is
an
another
must
to
try
when
you're
in
Hungary.
Újházy chicken broth (Újházy tyúkhúsleves) is another tasty Hungarian soup that you'll find on restaurant menus. Soup is
usually followed by some kind of meat dish with potato, pasta or rice garnishing. Pickles or salad made from seasonal
vegetables accompany meat dishes. Stews and paprikash are the most popular Hungarian meat dishes. Stew is a
ragout made from pork, beef or mutton or chicken with onions and paprika powder as the main spice. Stuffed cabbage
(töltött káposzta) is a traditional delicious Hungarian dish that is often made for holidays like Christmas or Easter.
There are a range of pasta dishes that are peculiar to Hungarian cuisine. Túrós csusza (pasta with cottage cheese and
bacon) káposztás tészta (egg squares with braised cabbage) are savoury pastas. .Sweet pasta dishes
include túrógombóc (cottage cheese dumplings) szilvásgombóc (plum dumplings) and palacsinta (pancakes).
30
GOULASH SOUP
Ingredients

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2 medium sized onions chopped finely
2 cloves of garlic
2 tablespoons of bacon fat or
vegetable oil
3 pounds cubed beef
1 tablespoon sweet Hungarian
paprika
2 bay leaves
4 carrots peeled and cubed
2 parsley roots peeled and cubed
1 small bunch parsley
4 medium sized potatoes peeled and cubed
½ teaspoon caraway seeds
2 Hungarian green peppers
1-2 tomatoes
a pinch of hot Hungarian paprika
salt to taste
Directions
In a large soup pot braise onions in bacon fat or vegetable oil over medium-low heat, stirring frequently,
until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help
tenderize them. Add the meat cubes and sweet Hungarian paprika and stir constantly for about 3 minutes
or until the meat has been seared on all sides. Be careful as red paprika can easily burn and it will taste
bitter. Add water to cover by an inch and bring to a boil. Reduce heat, cover and simmer until meat is
almost tender, adding water, as necessary, to keep it above the level of the meat.
Add the carrots, parsley roots, bunch of parsley, potatoes, caraway seeds, green peppers, tomato and hot
paprika. Bring back to the boil, reduce heat to a simmer, cover and cook until the vegetables are tender but
not falling apart. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.
31
PÖRKÖLT - BEEF STEW
This particular paprika dish is quite common in Hungary. It originated with cattle herders, who made the
dish in the fields in cast iron kettles and cooked it over an open fire. ‘Marha pörkölt’ is similar to another
dish you may have heard of – goulash – which has the same origin and ingredients, though the texture of
goulash would be slightly more soupy.
Ingredients

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
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
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1 kilogram beef, cubed
3 medium onions, diced finely
3 cloves garlic, diced finely
1 green bell pepper
2 tomatoes
2 tbsp sweet Hungarian paprika
caraway seed
salt and black pepper
2 tbsp of lard or oil
200 ml red wine
DIRECTIONS
1
Heat the oil or lard in a deep frying pan and cook onions on a medium heat until soft and translucent.
Remove from heat and allow to cool slightly.
2
Add paprika to onion and stir through.
3
Add diced meat to mixture and coat and marinade the mixture whilst you prepare the tomato and green
pepper. Make sure you keep the juice from the tomato to add to the dish.
4
Stir in the tomato and green pepper and return to a medium/high heat and allow to cook for a few minutes
on this heat before reducing the heat to medium/low. Cover with a lid for this to cook.
5
After 15 minutes, add the wine and salt, stir and simmer for 1 hour at least with a cover/lid, stirring
occasionally. Add water as needed to keep it from getting dry.
The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and
pepper to taste before serving, if desired.
Serve over spaetzle, potatoes or noodles. For more heat, you could add a touch of spicy paprika
32
PLUM DUMPLINGS – MAIN MEATLESS DISH OR DESSERT
SZILVÁSGOMBÓC
Ingredients

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1 kg floury potatoes
600 g ripped plums
sugar cubes
cinnamon
caster sugar
150 g butter
100 g breadcrumbs
1 egg
350 g flour
Directions
Boil washed potato with skins on. Put under running cold water for a minute, peel, mash and let it cool. Mix
with the beaten egg, 30gr melted butter and the flour until a smooth dough is obtained. Add more flour if too
soft.
Flour the table and spread the dough with a rolling pin about 0.5 cm thick. Pit the plums and put a little
cinnamon and a sugar cube inside each. Some people use one plum per dumpling, others put only a half.
They won't be bite-sized either way so I recommend putting a whole plum so that the plum juice is less
likely to pierce through the dough. Wrap the dough around the plums so as to cover them entirely. Do not
put too much dough or it won't cook no matter how long you leave it. Fill your largest saucepan with salted
water and heat until it boils. Plunge the dumplings carefully in the boiling water. The temperature will
decrease as you put them in. Wait until the water simmers but do not let it boil. When the dumplings
emerge again as they cook, count 5 more minutes and remove carefully one by one with a sieve. Heat the
remaining butter in the largest, flattest saucepan you have. Mix in the breadcrumbs and leave for a few
minutes. Add the dumplings one by one, carefully, and let them take some color. Turn them carefully to
coat them evenly in breadcrumbs. Toss over the dumplings caster sugar and cinnamon.
33
HUNGARIAN DINNER
A Typical Dinner
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‘Lángos’ – fried bread dough with sour cream
and cheese or garlic
Lecho
Meat ball
Wienerwurst/Frankfurter sausage with mustard
Pasta with poppy seeds
Description
Dinner is the third meal of the day. Dinner is a far less
significant meal than lunch. It may be similar to breakfast,
usually an open sandwich, yogurt or virsli (hot dog sausage)
with a bun, more seldom a cake, pancakes (palacsinta), and it
consists of only one course. It can be Lecho (Lecsó) which
was cooked by Cypriot pupils, rissole (meat ball) or a fried
bread dough (Lángos). Some people and children eat a light
meal in the afternoon, called uzsonna, usually an open
sandwich, pastry, slice of cake or fruit.
34
LECHO – HUNGARIAN RATATOUILLE
LECSÓ
Ingredients



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200 gram of bacon
8 green peppers (paprika)
500 gram of tomato
oil
salt
optional: egg or sausages
Directions
Chop the bacon and fry it in a frying pan with the oil until it's nice brown. Add the chopped onion and
paprika (and a little bit of hot paprika if you like it) and fry it for 5-10 minutes. Chop the tomatoes ( I prefer
when the skin of the tomato is removed) and add it to the paprika and fry them together until the ingredients
are cooked but not too soft. You can eat it in different ways: with bread, or with rice or with eggs (whisk twothree eggs and pour on 'lecsó' and fry it until eggs are firm. It’s delicious with Hungarian sausage
35
HOT- POT POTATO (LAYERED POTATO)
RAKOTT KRUMPLI
Ingredients
 1 kg potato
 6 eggs
 200 grams of smoked sausages
or salami (homemade is the best)
 500 gram of sour cream
 3 egg yolks
Directions
Wash the potatoes and the eggs properly. Boil the potatoes in its jacket (or shell) with some salt until
they're soft and the eggs until they're hard. Peel the potatoes and remove the shell of the eggs when
they're ready and slice them. Slice the sausage or salami, too. Whisk the sour cream with the egg yolks
and some salt. Grease a tray with butter or oil and put one layer of sliced potatoes then sliced hard-boiled
eggs sprinkle with a little bit of salt, put some slices of home-made sausages and pour half of the sour
cream on it. Then repeat the layers: potato. eggs, sausages, sour cream and finish with a layer of potatoes
and pour the rest of sour cream on top of it. Put it in the oven (preheated to 200°C) and cook it for 35-40
minutes until the top is nice brown.
36
ITALY
37
Typical Italian breakfast
Coffee
Cappuccino
Barley coffee
Milk
Cakes
Croissants
Biscuits
Nutella
Bread
Many Italian people usually don’t have
breakfast at home, they just have a coffee
when they get up or when they go out to
the bar.
In the last decades many people got used to having breakfast at the bar with croissant and
cappuccino. Nevertheless, many people do have breakfast at home . They usually have a
biscuits, or a piece of cake with milk and coffee, or a slice of bread with nutella, or, influenced by
western culture they have toasts with butter and marmalade.
Here we have a very simple recipe of a morning cake.
Cake with cottage cheese (ricotta)
Ingredients
170 g sugar
200 g flour
50 g butter
3 eggs
250 g cottage cheese
Baking powder
Salt
Grated lemon peel

MEALS FROM EURPE
Procedures
Put in a bowl butter, sugar and yolk, beat them with a fork until you have a smooth cream. Then
add flour, cottage cheese and baking powder. Meanwhile whisk egg whites until they are light and
fluffy; carefully fold them in the batter using a metal spoon. Grease a cake tin, put the batter and
bake in oven for 40 minutes and enjoy it.
38
Typical Italian lunch
Pasta ( different kinds and shapes)
Rice
Meat (pork, veal, rabbit, chicken, lamb)
Fish ( sea fish as cod, bass, anchovies, sea bream, clams, mussels, shrimp etc.)
Vegetables ( artichokes, lettuce, broccoli, chards, chicories, pumkin, zucchini etc.)
Cheese as parmigiano
Mozzarella
Eggs
Beans, chickpeas, beans
Lunch is the main meal for Italians. It consists of a first course made of pasta (it can be cooked in
different ways and with different ingredients),or it can be sometimes also a soup made of
different kind of vegetables or with tiny pasta or with rice; a second course of meat, fish or
cheese; a side dish of raw or cooked vegetables, fruit, coffee, and desserts (on Sundays).
Spaghetti with black olives
Ingredients
For 6 people
600 grams of spaghetti
3 tablespoons oil exstravergine d 'olive
6 anchovies
3 cloves of garlic
200 g of black olives
One tablespoon of salted capers
600 g tomatoes, peeled and chopped
One tablespoon of parsley
Procedures
Put a pan on the stove with oil and finely chopped garlic, add finely chopped anchovies. As
soon as the 'garlic takes color the anchovies will melt, add the olives, pitted and cut, the coarsely
chopped capers and the chopped tomatoes
Cook for the sauce high heat for a few seconds stirring constantly. Then lower the heat and
simmer the sauce for half an hour. Meanwhile, cook spaghetti al dente in plenty salted water,
drain and place them in the bowl in which you’ll serve the spaghetti. Mix pasta with sauce and
sprinkle all with chopped parsley.
39
Caprese
Ingredients
500 grams of mozzarella of bufala
400 grams of round tomatoes
1 bundle of basil
salt
oregano
extra virgin
Procedures
Wash the tomatoes and cut them roundly, slice mozzarella in round pieces as big as the tomatoes.
Place them in a serving dish. Put alternately a tomato slice and a mozzarella slice, add salt, oil
and garnish with basil and oregano. Put in the fridge for an hour and enjoy it.
40
Typical Italian dinner
Vegetables
Pizza
Soup
Sausage
Ham
Cheese
In Italy dinner usually is lighter than lunch. People have a soup and some meat or sausage,
cheese, ham or some vegetables. If family didn’t’ have lunch together dinner gets more important,
and people eat also pasta as a first course. Here we have a simple recipe of a very tasty food.
Polpettone
Ingredients
500 g of veal minced meat
4 eggs
3 sandwich loaf of bread
1 glass of milk
1 bunch of parsley finally chopped
1 bunch of basil
garlic
onion
100 g of parmigiano cheese
300 g of tomato sauce
50 g of cooked ham
olive oil
salt
Procedures
In a large bowl combine the minced meat,1 egg,3 sandwich loaf of bread previously mixed with
milk and squeezed, parsley, garlic, parmigiano cheese and season with salt and pepper
mix it well to have an homogeneous mixture
secondly put in a frying pan olive oil and the onion in small pieces and let it brown, than add the
tomato sauce and the basil, season with salt and let it cook for about 10 minutes. Now roll out the
mixture and place gently the sliced cooked ham on it with 3 additional boiled eggs. Then wrap it
and put the bread crowds on it finally in a baking pan put a little of sauce and the wrapped mixture
,pure the remaining sauce over it. Then place it in the oven at 180 C for 30 minutes .At the end
slice and serve, the polpettone is ready You can serve it with salad or other vegetables
buon appetito!
41
Tiramisu
Dessert
Ingredients
4 eggs yolks
4 white eggs
6 spoons of white sugar
500 g mascarpone cheese
A packages of ladyfingers or pavesini (better)
Less than half glass or rum
Coffee lightly made
1 teaspoon unsweetened cocoa powder, for dusting
Procedures
Put in a bowl sugar and yolk, beat them with a fork until you have a smooth cream. Then add
mascarpone and rum liqueur. Beat them carefully. Meanwhile whisk egg whites until they are light
and fluffy; carefully fold them in the batter using a metal spoon The mascarpone cream is ready.
Now soake ladyfingers in a bowl of espresso coffee for a couple seconds, rotating them to coat
all sides. Place lady fingers side by side on a bottom pan. Put half of the cream on lady fingers .
Smooth with a spatula or spoon. Apply a second layer of lady fingers and the remaining cheese
cream . Garnish it sifting cocoa powder on it
42
LATVIA
43
Breakfast
Breakfast is usually cooked quickly. The most common are eaten flakes or sandwiches. It is often cooked
porridge variety, but the holidays are often a variety of fried pancakes
Breakfast cereal with milk or yogurt
Sandwiches with- Sviestmaizes
meat;
sausage;
cheese;
cottage cheese;
vegetables;
jam;
chocolate cream.
Drinks:
coffee
a variety of tea;
cocoa;
milk.
44
Cottage cheese with sour cream and herbs –
Biezpiens ar krējumu un zaļumiem
Cottage Cheese Pancakes biezpiena
pankūkas
/2 cup oatmeal
1/2 cup cottage cheese
1 teaspoon vanilla
4 egg whites
Directions:
Blend all ingredients in blender.
Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time.
Top with your favorite pancake topping!
Various porridge - Biezputras
semolina, rice, millet, semolina, oat flakes with butter, jam or honey
45
Lunch
Lunch is the most important meal. Every day families and eat soups and meat dishes with potatoes, noodles
or rice. It is sometimes prepared in different vegetable stews. Desserts often we eat cream, jelly.
Beet Soup With Beef -Biešu zupa
Servings: 4
Ingredients:
1 Pound Beef, Cubed
1 Stalk Celery, Chopped
2 Medium Carrots, Chopped
1 Bunch Parsley, Chopped
1 Medium Onion, Chopped
1 Pound Beets, Grated
1 Tablespoon Flour
1 Tablespoon Sour Cream
1 Tablespoon Wine Vinegar
Salt And Pepper, to taste
10 Cups Beef Broth
Cooking Instructions:
Bring beef to a boi in the broth. Simmer for 20 minutes. Add celery, carrots, parsley, onions and beets.
Simmer for 30 minutes. Mix flour with sour cream and
add to the soup. Add vinegar, salt and pepper. Simmer
for 5 minutes. Serve.
46
Breaded Roasted Potatoes - Rīvmaizē cepti kartupeli
Ingredients:
2 Medium Eggs, Beaten
2 Cups Bread Crumbs, Toasted
6 Medium Potatoes, Boiled And Peeled
1 Can Tomatoes, Chopped
3 Tablespoons Butter
Salt And Pepper, to taste
Cooking Instructions:
Mix eggs and bread crumbs together. Roll each whole potato in the egg mixture. Bake for 45 minutes in a
375 degree oven. Saute tomatoes in butter. Add salt and pepper to taste. Top potatoes with tomatoes and
serve.
Fish Cooked in Milk with Boiled Potatoes - Cepta zivs ar kartupeļiem
Ingredients:
500 g (17.5oz) fish (mackerel
, perch, pilchards, etc.)
140 g (4.9oz) flavouring vegetables (onion, parsley,
carrot)
260 g (9.1oz) milk
2 tablespoons vegetable oil
2 tablespoons sour cream, chopped parsley or dill
Salt, pepper, bay leaves
Cooking Instructions:
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with
vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add
bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking. Serve fish with
the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.
47
Layered Rye Bread Dessert – Rupjmaizes kārtojums
Ingredients:
75 g (2.625 oz) dry rye bread
50 g (1.75 oz) loganberry jam
20 g (0.7 oz) sugar
60 g (2.1 oz) cream, cinnamon
Vanilla essence
Cooking Instructions:
Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla
essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and
whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink
of milk.
48
Dinner
Dinner usually we eat a variety of salads, sandwiches, jelly, omelets. Most often we drink tea, milk and
cocoa.
Dinner usually eat around seven.
Bacon Rolls - Pīrāgi
Ingredients:
450-500 g (17.5 oz) flour
250 g (8.75 oz) milk or water
25 g (0.875 oz) yeast
75 g (2.625 oz) margarine
25 g (0.875 oz) sugar
5 g (0.175 oz) salt
1 egg
Filling: 350 g (12.25 oz) smoked streaky bacon
50 g (1.75 oz) onion, ground pepper
Cooking Instructions:
Prepare dough without a starter (see above). After dough has risen, divide into 30-35g (1.05 - 1.225oz)
pieces, roll into round balls and leave on a pastry board for 10-15 minutes to rise. Press each piece flat, place
bacon filling in the centre, press together edges of dough above or at the side of filling. Roll with both hands
to even out filling; make the shape long with slender ends and bent into a half-moon. Place on a greased
baking tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter once
removed from the oven. Bacon filling: Cut rind off bacon. Dice bacon and onion and sauté (sauté only for a
short period, so that fat does not run off), add pepper and mix well.
49
Stuffed Eggs – Pildītas olas
Ingredients
8 eggs hard boiled
3 tbsp parsley and dill finely chopped
½ cup cream
½ cup cheese ground
3 tbsp butter
mayonnaise
salt
greens
Directions
Cut eggs in halves, take yolks out.
Blend yolks with butter, greens, salt and cream.
Put the filling back into the halves.
Put two halves together like a whole egg, sprinkle with cheese and butter.
Bake in the oven for 10 – 12 minutes.
Before serving pour mayonnaise over and decorate with greens.
50
Jellied Meat - Galerts
(Pork Hocks in Aspic = Latvian Galerts)
Jellied meat is a must on the smorgasbord table. It's absolutely delicious!
4-6
fresh pork hocks
1 pound
veal or dark chicken meat
1
bay leaf
5
peppercorns
1
celery stalk
1
onion
1
carrot (optional)
½ envelope
gelatin
455 gm
(optional)
salt to taste
Wash and dry pork hocks thoroughly. In a large kettle or Dutch oven, cover all meat with cold water and
bring to boil. Skim off the froth. Add the rest of the ingredients and simmer slowly for about 2 hours, or
until the meat is tender and falls from the bones (If you are using chicken, it will be ready much sooner than
the pork).
Strain stock, reserving carrot, and separate meat from bones. Place meat on a large platter and allow to cool
completely. Meanwhile, return stock and pork bones to saucepan and continue simmering until stock is
reduced by half.
Set out a few small dishes to use as moulds and
rinse out with very
cold water. Slice the cooked carrots and
sprinkle on the
bottom, if desired, for some colour. Dice the
completely cooled
meats into ½ inch (1.5 - 2 cm) pieces, including
pork skin, but
remove any excess fat. Meat should fill bowls
only about two-
thirds full.
Remove stock from heat and strain to remove
bones, etc. If you
want the aspic to be very, very firm, dissolve the ½ envelope of gelatin into the stock, but normally it will
gel well without adding gelatin. Cover the meat with the stock until the dishes are full. Store in the
refrigerator overnight. Cover dishes with foil or plastic, if refrigerating longer than 8 - 12 hours.
To serve: using a knife, carefully loosen the aspic from the mould. Invert onto a serving platter, and slice to
serve as needed. Serve with vinegar, mustard, and/or horseradish.
51
POLAND
52
POLISH BREAKFAST
A typical Breakfast
KANAPKI- SANDWICHES
 Polish bread
 Butter, mayonnaise
 Cheese, boiled eggs, ham,
a selection of cold meats, different vegetables
Tea, coffee, cocoa to drink
Description of Traditional Polish Breakfast
The traditional Polish breakfast is a substantial spread with
a variety of side dishes eaten with bread or toast. These side
dishes could include cold meats, meat pastes, kielbasa - the
polish sausage, sardines, tomatoes and sliced pickles. The
favourite breakfast cheese is „twaróg”, a native cheese that
can be eaten plain, with salt, sugar or honey. It can also be
mixed with chives or sardines into a creamy spreading
cheese. Eggs are often served as a main item, mostly soft
boiled
or
scrambled.
Various jams and preserves are popular for a quick
breakfast and either coffee, milk, hot cocoa or tea are all
consumed for breakfast. During cold winter months hot
oatmeal, sometimes with cocoa added, is often served.
Fried meats or potatoes are rarely found and emphasis is
placed on variety to satisfy everyone at the breakfast table.
KANAPKI - SANDWICHES
Ingredients
 Bread
 Cheese, various types
 Butter, mayonnaise
 Eggs
 Ham
 Cold meats
 Tomatoes, lettuce, chives, radish, cucumbers, etc
Directions
Step 1) Cut bread into slices.
Step 2) Spread the slices of bread thinly with butter
or mayonnaise.
Step 3) Cut cheese, ham, cold meats and eggs into
slices.
Step 4) Wash carefully tomatoes, leaves of lettuce,
cucumbers, chives and radish.
Step 5) Cut vegetables into slices.
Step 6) Choose your favorite ingredients and put
on slices of bread.
Step 7) Now your sandwiches are healthy and
colorful
Step 8) Eat sandwiches with a cup of hot tea,
coffee or cocoa
53
POLISH LUNCH
A typical lunch
 The first dish- chicken broth with pasta
 The second dish - chicken in honey and herbal marinade,
boiled potatoes with green dill, boiled carrots with green
peas
 Dessert- Mazurek Różany (Rose Mazurek)
 For drinking – Fruit compote
Description
Traditionally, the main meal is eaten about 2 p.m. or
later, and is usually composed of three courses, starting
with a soup, such as popular rosół (meat broth) and
tomato soup or more festive barszcz (beet borscht) or
żurek (sour rye meal mash), followed (perhaps in a
restaurant)by an appetizer of herring (prepared in either
cream, oil, or vinegar). Other popular appetizers are
various cured meats, vegetables or fish in aspic.
The main course is usually meaty including a roast or
kotlet schabowy (breaded pork cutlet). Vegetables are
often served as "surówka" - shredded root vegetables
with lemon and sugar (carrot, celeriac, beetroot) or
sauerkraut (kapusta kiszona). The second course is also
accompanied by different salads like mizeria. This
chilled salad is composed of thinly-sliced cucumbers,
springs of dill, and chopped onion in a sour cream and
lemon juice dressing.
The side dishes are usually boiled potatoes or Kopytka Hoof-shaped potato dumplings, Kasza gryczana Cooked buckwheat groats.
Meals often conclude with a dessert such as makowiec,
a poppy seed pastry, or drożdżówka, a type of yeast
cake, Polish cheesecake, or sernik, apple tart
(szarlotka)
Other Polish specialities include chłodnik (a chilled
beet or fruit soup for hot days), golonka (pork knuckles
cooked with vegetables), kołduny (meat dumplings),
zrazy (stuffed slices of beef)
The Polish national dishes are bigos, pierogi, kielbasa,
kotlet schabowy, gołąbki, zrazy (silesian rouladen),
roast and zupa ogórkowa, zupa grzybowa, zupa
pomidorowa, rosół, żurek, flaki, barszcz
54
THE SECOND DISH OF POLISH LUNCH:
CHICKEN IN HONEY AND HERBAL MARINADE, BOILED POTATOES SPRINKLED WITH GREEN
DILL, BOILED CARROTS WITH GREEN PEAS
Ingredients for 4 people







8 drumsticks of chicken
marinade: 2 sp honey, herbs, salt,
pepper, 2 sp ketchup
1 kg potatoes
green dill and 1 spoon of butter
0,5 kg carrots
0,5 kg green peas
Salt, sugar
Directions
Step 1. Boiled drumsticks put into a bowl with marinade. Then put them
into the oven. Cook for 15 minutes.
Step 2. Boil peeled potatoes in salty water for about 35-40 minutes. Mash
potatoes with butter and sprinkle them with dill.
Step 3. Peel and cut carrots into small slices.
Put them into the pot with salty water. Add fresh or frozen green peas. Add
a pinch of sugar. Boil for 15-20 minutes.
55
CHICKEN BROTH WITH PASTA FOR POLISH LUNCH
Directions
Ingredients

Chicken


Vegetables:
carrots

2-3 roots of parsley

1 small root of celeriac

a clove of garlic

1 onion

Salt, pepper/ 120 g pasta
Step 1. Boil chicken in salty water.
Step 2. Add peeled vegetables.
Step 3.. Add pepper and cut the green leaves of
parsley.
Eat broth with thin pasta.
56
DESSERT – MAZUREK RÓŻANY- ROSE MAZUREK
Ingredients
Directions
S
Dough:

250 g flour

180 g butter

4 hard-boiled egg ( then use only yolks)

some breadcrumbs for spreading the baking tray
Rose marmalade
330 g rose marmalade
0,5 glass of icing sugar



Step 1. Mix the butter with
sugar together, add 4 hardboiled yolks and flour.
Step 2. Roll out the pastry, 5
mm thick.
Step 3. Spread the baking tray
with butter and breadcrumbs.
Put the pastry on the baking
tray. Use some of the pastry
for the design.
Step 4. Put the cake into the
hot
oven (180
degrees
Celsius), and bake for about 20
minutes. Cool down.
Step 5. Heat rose marmalade
with icing sugar. Cool down.
Spread on the cake.
57
FOR DRINKING KOMPOT - CHERRY, BILBERY AND STRAWBERRY COMPOTE
- POLISH LUNCH
Ingredients
 1 glass of fresh or frozen cherries
 1 glass of bilberries
 1 glass of strawberries
 1,5 l water
1-2 spoonfuls of sugar
Directions
Step 1. Boil water.
Step 2. Add fruit into the pot.
Step 3. Add some sugar.
Step 4. Boil 10 minutes.
Drink hot or cold.
58
POLISH DINNER
A typical Dinner

Gulash – made by Portuguese Students
Description
Polish Dinner is eaten at about 7 – 8 in the evening.
A typical Polish dinner menu might include several courses of
hot dishes or cold set of cold meats, cheese with vegetables.



Red Cabbage
The most popular hot dishes are:

different kinds of baked or fried pierogi in a half-circle
shape (dumplings, stuffed with fresh cabbage or sauerkraut,
sauerkraut and wild mushrooms, meat, or cottage cheese
and bilberries)

pyzy (potato dumplings served by themselves or stuffed
with meat),

bigos -Hunter's Sauerkraut
Stew,

golabki - Stuffed Cabbage
Rolls,
hot
(smoked)
sausages,
Silesian DumplingsKluski Śląskie
Every meal owes it taste to the herbs and spices used; such as
marjoram, dill, caraway seeds, parsley, garlic or pepper.
59
KLUSKI ŚLĄSKIE - SILESIAN DUMPLINGS FOR POLISH DINNER
Ingredients
For about 24 Kluski Śląskie:
 1 kg peeled potatoes cooked
in salty water
 1 large egg

1 teaspoon salt

1 ½ cups potato flour
Directions
This recipe for potato dumplings known as “Kluski Śląskie”
is from Silesia region in Poland
but famous in all around Poland..Made with cooked potatoes,
Silesian dumplings are unlike any others of its type.
They’re gummy in textures and you’d swear they could bounce,
but that the way they’re supposed to be.
“Kląski śląskie” are typically served as a side dish with a roast pork,
or as the main course with mushrooms sauce.
Step 1. Mash potatoes. Transfer to a large bowl. Mix with egg and salt.
Step 2. Add as much of the 1 cup of flour as necessary
to make a roll-able dough.
Step 3. Put a large pot of salted water on to boil.
Step 4. Pinch off pieces of dough and roll between the palms
to the size of a golf ball with a hole in the middle.
Step 5. Formed dumplings drop into the boiling water.
Step 6. When dumplings rise to the surface, boil additional 5 minutes.
Step 7. Remove with the slotted spoon to a colander.

60
RED CABBAGE FOR POLISH DINNER
Ingredients
Red cabbage
1-2 onions
Oil to fry
Salt, black pepper, vinegar
Directions
Step 1. Cut the red cabbage.
Step 2. Boil for about 30 minutes, add salt and black pepper.
Step 3. Cut the onion and fry it on oil, add it to the red cabbage.
Step 4. Ad 1-2 tablespoons of vinegar.
61
POLISH DINNER MADE BY PORTUGUESE STUDENTS - GULASH
1 ½ kg beef or pork meat cut in cubes
2 tablespoon flour
2 tablespoon oil
2 cups water
2 cups chopped onions
2-3 potatoes
4-6 tomatoes
2 carrots
1 tablespoon paprika
1 ½ teaspoon salt
1 bay leaf
1 clove garlic, minced
Step 1. Cut meat in cubes then dust with flour.
Step 2. Brown well in hot oil. Add onion, cook about 5 minutes.
Step 3. Add cut tomatoes. Stir.
Step 4. Add cut carrots.
Step 5. Add potatoes and remaining ingredients.
Step 6. Cook until meat is tender, about 1.5 hour, stirring
occasionally. Serve with bread or Silesian dumplins
62
PORTUGAL
63
PORTUGUESE CUISINE
Portuguese cuisine is characterized by the flavours of the Mediterranean cuisine and also
influenced by the Atlantic kitchen. Several studies indicate that Portugal is the "Mediterranean"
country that less changed their traditional eating habits, despite not being bathed by this sea.
Bread
Bread is doubtless one of the staple foods of
Portuguese food. It exists in various forms throughout
the national territory, not only limited to wheat bread,
the Alentejo bread is perhaps the most representative,
there is also the cornbread, typical of northern
Portugal, although appreciated throughout the country,
rye bread (eg, Serra da Estrela), etc.."
Olive oil
Olive oil is one of the bases of Portuguese cuisine both for cooking and flavoring meals. Olive oil
is the food given to the Portuguese diet. Mainly used as a condiment in vegetable soups, mashed
in stylish Beira (in that mix beans, collard greens and corn bread), the baked cod, which is
accompanied with enough garlic, etc.. Even in sweets, olive oil is also present, as in some cakes,
especially the Alentejo, but also in several "olive oil scones." Baked potatoes, served with various
dishes, such as grilled fish, are usually sprinkled with olive oil, a stroke of vinegar, parsley and
chopped onion.
Herbs
Garlic is widely used, as well as herbs such as coriander and parsley.
Overall, it is in the south that they use more herbs. While in the north of Portugal is used almost exclusively
parsley, bay leaf, onion and garlic, in the south, they use coriander, the mint (spearmint, pennyroyal, etc.), oregano,
rosemary, etc.
Spices
Since Vasco da Gama discovered the sea route to India (fifteenth century) that the Portuguese use
various spices, including chilli (small chilli) and pepper, nutmeg, cloves-of-India, cinnamon,
vanilla, saffron, etc. The regional sweets make abundant use of cinnamon.
.
64
BREAKFAST
Portuguese breakfast often consist of fresh bread, with butter, ham, cheese or fruit preserves, accompanied with simple
milk, coffee with milk, tea or hot chocolate.
Sweet pastries are also very popular, as well as
breakfast cereal, eaten cold and mixed with milk
or yogurt and fruit.
LUNCH / DINNER
Lunch often takes more than one hour, is served
between noon and two p.m. or between 13 p.m.
and 15 p.m., and generally served dinner and
evening, around or after 20 p.m.
Lunch and dinner usually include soup / main
course / dessert.
A common soup is “caldo verde” with potato, shredded kale, and chunks of “chouriço” (sausage).
In Algarve it’s usual the cold soups like “Arjamolho” (see recipe). And hot soups with shellfish such as “Sopa de
Lingueirão” (Razor Clam Soup) (see recipe).
In the main course, among fish recipes, besides the famous sardine dishes, the “bacalhau” (cod) are prevalent.
In Algarve it’s usual the “Bife de Atum“ (Tuna Fish Steak) (see recipe) and "Xarém" (Cockles, Pork and Maize Mash)
(see recipe).
The main course may be meat. In this case a common Portuguese dish, mainly eaten in winter, is “Cozido à
portuguesa” (pork beef, salt pork, several types of sausage).
In Algarve it’s usual the "Favas a algarvia" (broad beans) (see recipe) and "Perdiz e amêijoas na Cataplana”
(Partridges and Cockles in the Cataplana) (see recipe).
The most typical desserts are “arroz doce” (rice pudding decorated with cinnamon), but they also often include a
variety of cheeses.
In the south specially in the Algarve region, many recipes include almonds, marzipan and figs, such as "Figos cheios
de Olhão” (figs filled with almonds from Olhão) (see recipe) and "Don Rodrigo" (eggs and almonds) (see recipe).
DRINKS
Portugal is especially proud of its wines which also feature an impressive range, depending on the region where they
are produced. Wine (red, white and "green") is the traditional Portuguese drink.
Port wine is a liqueur wine of distinct flavour produced in Douro normally served with desserts.
In the south, particularly in the Algarve, a distilled spirit called ”medronho” is made from the
arbutus berries.
65
Summer Special «Arjamolho»
Ingredients:
(Serves 4)









300 gr of ripe tomatoes;
3 cloves of garlic;
1 green pepper;
1 dl of olive oil;
2 cls of vinegar;
200 gr of stale bread (home-made
type);
marjoram to taste;
kitchen salt to taste;
fresh water
Preparation:
Peel the cloves of garlic and crush them in salt. Remove the stems from the tomatoes, scald the latter in
boiling water, take off the skin and deseed them. Dice finely. Clean the green pepper and dice it finely.Pour
the olive oil, cold water and vinegar in a vessel. Add the cloves of garlic, the salt and the tomato. Cut the
bread up into thin slices and add it to the vessel.Mix and serve very cold.
Hint: Use wine vinegar
66
Razor Clam Soup
Ingredients:
(Serves 4)












1 kg de razor clams ;
4 cls of olive oil ;
150 gr of fresh tomatoes ;
100 gr of onions ;
120 gr of fine pasta or rice ;
2 eggs ;
half a lemon ;
1
/4 bunch of parsley ;
1
/4 bunch of coriander ;
1 bay leaf ;
salt to taste ;
pepper to taste
Preparation:
Wash the razor clams in cold water to clean them of any impurities. Place a deep pan of water on the flame and boil
the clams.
Drain the cooking liquid, passing it through a fine strainer. Take out the edible part of the clams. Wash them again in
cold water. Cut into small pieces.
Place a deep pan on the flame. Put the olive oil in the pan and let it warm up. Add the minced onions and the bay leaf.
Meanwhile, take the stem off the tomatoes and scald them in boiling water to make it easier to
peel and deseed them.
Add them to the deep pan but do not let them brown. Stir with a wooden spoon. Add the liquid
in which the clams were opened. Season with salt and pepper. Boil.
Add the clams and the fine pasta or rice.
After the pasta has been cooked, add the beaten eggs. Stir with a metal beater.
Add a few drops of lemon juice and the chopped parsley and coriander.
Hint: After boiling the razor clams and taking of the shells, pay attention to the fact that the guts
are sometimes full of sand. Which makes it necessary to wash the edible part carefully.
67
Tuna Fish Steak
Ingredients:
(Serves 4)











800 grs of cleaned fresh tuna fish ;
200 grs of onions ;
60 grs of butter ;
2 dl of cooking oil ;
2 cloves of garlic ;
1 bunch of parsley ;
1 kg of potatoes ;
1 bay leaf ;
white pepper to taste ;
salt to taste ;
white wine to taste
Preparation:
Scale the tuna fish with the aid of a scaler. Remove the guts and bones. Cut the fish into steaks.
Place them on a tray. Season with salt, white pepper, peeled and chopped garlic and a little
white wine.
Peel the onions and cut them up into rings.
Place the butter in an earthenware frying-pan and put it on the flame. Warm up the butter and
then add the chopped garlic, onions and bay leaf.
Add the steaks, taking care to turn them over to cook them on both sides and to stir the onions.
Serve in the frying-pan itself , accompanied by potatoes fried in cooking oil in a separate vessel
and sprinkled with chopped parsley.
Hint: If an earthenware frying-pan is not available, use a copper one or some other vessel.
68
Xarém (or Xerém)
Cockles, Pork and Maize Mash
Ingredients:
(Serves 4)









1 kg of cockles (amêijoas) ;
100 grs of bacon ;
100 grs of pork sausage (chouriço) ;
100 grs of cured ham (presunto) ;
200 grs of maize flour ;
1 dl of white wine ;
salt to taste ;
pepper to taste ;
water
Preparation:
Wash the cockles, which should preferentially be of average size and caught in the sand rather
than in the mud, in a bowl of cold water in order to rid them from the impurities they may
contain. Then cover the cockles with sea water for about 4 to 5 hours.
Should you not have sea water available, use drinking water seasoned with salt.
Cut the bacon and the ham into thin stripes. Slice the pork sausage.
Fry the bacon, the ham and the pork sausage in a frying-pan on a low flame.
Take the cockles out of the water. Cook the cockles in a deep pan, covered with water, for about
8 to 10 minutes.
Drain the liquid in which the cockles were cooked, taking care to strain it through a fine
colander. Take out the edible part of the cockles. Place it in another pan, add the liquid in which
they were cooked plus the wine and cook the mixture letting it boil for a while.
Sift the flour with a sieve.Take the pan of the flame and then add the flour so that it doesn't
become lumpy.
Place the pan on the flame once again and cook the mixture, stirring from time to time.
Add the meat and serve hot.
69
Broad beans, Algarve Style
Ingredients:
(Serves 4)







800 grs of shelled broad beans;
150 grs of black sausage (morcela) ;
150 grs of red sausage (chouriço vermelho) ;
2 cloves of garlic ;
0,25 dl of olive oil ;
150 grs of bacon ;
1 bunch of coriander, young garlic and onion bulbs
Preparation:
Shell the broad beans. Wash them in cold water and drain them, using a strainer.
Place a pan on the flame. Pour in a little water, add the broad beans and cook for about 8 minutes.
Drain the water and remove the beans from the pan. Peel the cloves of garlic and mince them.
Slice up the sausages and arrange small stripes of bacon.Place the pan on the stove once again,
after washing and drying it.
Pour in the olive oil and let it warm up. Add the garlic and let it brown, without burning it. Then
add the broad beans and a little water. Cover the pan and cook the ingredients.
Separately, fry the meat in a frying-pan. Add the meat to the beans that are being cooked and stir
until well mixed.
Let the mixture thicken.Sprinkle with the coriander and chopped young garlic and onion bulbs.
Hint: If fresh broad beans are not available use frozen ones. Use home-made type sausages. If
you use the industrial type, you should carefully remove the skin.
70
Partridges and Cockles in the Cataplana
Ingredients:
(Serves 4)
2 tender partridges ;
3 cloves of garlic ;
150 grs of butter ;
2 dl of dry Port wine ;
3 dl of dry white wine ;
500 grs of cockles (amêijoas) ;
1 bay leaf ;
1 bunch of parsley ;
salt to taste ;
piri-piri (1) to taste ;
(1) A sauce made from olive oil and chili.
Preparation:
Take the feathers off the partridges. Carefully remove the guts and blood, washing them in cold water.Peel the garlic
and crush it.Place the cataplana on the flame. Put the butter, crushed garlic and bay leaf in it.Wash the cockles in cold
water. Place them in a pan and cover it with sea water or salted drinking water.
Cut the partridges in half and brown them on both sides in the cataplana. Season with salt and piri-piri. Add the wines
and a little water. Close the cataplana hermetically and cook the contents.
Take the cockles out of the salt water and wash them again.
When the partridges are ready, open the cataplana and add the cockles. Close it again and let
everything boil for about 5 minutes.
Serve in the cataplana itself.
Hint: The cockles should not be overcooked, otherwise their appearance will be affected and they
will become stiff.
71
Dom Rodrigos
Ingredients:
(Makes 6 sweet)






250 grs of fios de ovos (an egg-yolk sweet) ;
50 grs of husked, grated almonds ;
250 grs of sugar ;
0.5 dl of water ;
4 egg yolks ;
cinnamon to taste
Preparation:
Place 200 grs of sugar in a pan and
cover it with water. Place on the
flame and boil for two minutes until
the sugar forms pearl-like drops
when dripped from a spoon.
Take off the stove and stir in the almonds. Let everything become lukewarm, then add the egg
yolks and place on the flame again, stiring until the mixture thickens. Sprinkle with a little
cinnamon.
With the remaining sugar and water, make a syrup by boiling until the sugar forms a string when
dripped from a spoon.
Pour the syrup into a frying-pan and place it on the flame. When it boils, add the fios de ovos
and, on the lattter, the previously made mixture of sugar, almonds and egg yolks.
With the help of two spatulas, mix the fios de ovos and the mixture until they are completely
blended.Let everything brown and then take it out of the frying-pan.
Distribute the mixture in equal amounts among 6 tin squares, join the four angles of each square
and roll them up.
72
Stuffed Figs from Olhão
Ingredients:
(Makes about 40 figs)
1 kg of dried figs ;
250 grs of almonds ;
125 grs of sugar ;
25 grs of powdered chocolate ;
2,5 grs of anise ;
lemon peel scrapings to taste ; cinnamon to taste
Preparation:
Grind the almonds. Add the sugar, chocolate, cinnamon, anise and lemon peel scrapings and stir
until well blended.
Take up the figs and pull their stems so that they have an elongated shape.
Make a vertical cut in the figs with a sharp knife. Stuff the figs trough this cut.
Close them up and disguise the point where they were stuffed.
Let them brown in the oven.
Then wrap them in fringed white crystal paper. Put them together as if they were a string of
garlic.
73
SPAIN
74
SPANISH CUISINE
The Spanish food is based on the Mediterranean diet.
The Mediterranean cooking is characterized by having so many ingredients on his
courses, based on fruits, vegetables and legumes, just like bread, pasta, rice, dried fruit
(nuts, sunflower seeds, etc), extra virgin olive oil, garlic, fish, shellfish, fowl, meats,
cheese, yogurt and wine. This delicious and healthy diet is considered the healthiest
diet in the world.
Depending on the region, the typical courses can vary, but here are some foods:
-
Fish: an indispensable part of the Mediterranean diet. It’s especially good in the regions of the coast
with a huge variety to choose from.
Lamb: very popular in the north of Spain.
Pork and cured meat: Spain is famous for its ham and products of pork such as Iberian jam or spicy
sausage.
Shellfish: plenty of so many regions and courses such as the famous paella. It is also eaten a lot of
octopus, which is usually served with potatoes and pepper and the fried squids.
Vine: the house vine, red wine, white wine or rose wine.
Cheeses: hundreds of varieties that go from the freshes to half- cured or cured with strong taste and
made with cow, sheep or goat milk. The most known are the Manchego and the Cabrales.
Chitterlings: the Spanish use the majority of the parts of animals to eat. Some typical courses are
the Callos (stomach), kidneys, criadillas (testicles of bull),
Tongue, the crests of a cock and black pudding, etc.
75
Spanish breakfast
Description of Traditional Spanish Breakfast
Breakfast is the first meal that we eat, always in the morning.
The breakfast based in the Mediterranean diet is one of the healthiest and recommended.
The Spanish breakfast consists of a crunchy slide of bread, buns or biscuits and a
glass of milk, hot chocolate or coffee. It also has churros and bread with tomatoe.
A typical Breakfast
Breakfast must include:





Carbohydrates (like bread, cereal, cookies, toast…)
One serving of milk products (like a glass of milk)
Coffee
Cacao
A juice or a piece of fruit
76
E CHURROS RECIPE
Ingredients
-
½ kg of flour
A spoonful of baking powder
Salt
Oil
Water
Directions
You fill 2 bowls with flour and they are mixed with a spoonful of baking powder and a spoonful of salt. You
boil water in a cooking pot and when it comes to the boil you add the mixture of flour. Quickly you stir all
with a spatula until it is formed a compact and dense dough without lumps
By other side, in a frying pan you put oil in abundance in order to let churros float on it, and with the help
of a pastry bag the dough is coming in and falling down the boiling oil and forming the churros. When they
are well- fried and golden you take off and drain the fitters, then you sprinkle them in sugar.
BREAD WITH TOMATOE RECIPE
77
BREAD WITH TOMATOE RECIPE
Ingredients



As much as slides of breads as guests
½ ripe tomatoe for each slice
Olive oil
. Salt
Directions
Previously to rub the slice of bread with a half ripe tomatoe. When the bread is spread with the tomatoe,
you put oil on it to cover the slice and you add a pinch of salt.
78
Description of traditional Spanish lunch
The lunch, is the most important of the day, usually consists of vary courses.
It begins with a starter, like soup or salad, a main course that consists of meat or fish and a dessert like fruit
or pastries follow up by a coffee. The food is usually accompanied with bread, vine and water too. The food
and the famous nap is between 2 and 4 p.m
A typical lunch













Starters:
Vegetables: cabbage, cauliflower, green bean.
Legumes: lentils, edible bean, chickpea
Rice
Pasta
Main courses:
Fish and shellfish
Meats: pork, veal, lamb
Poultry: chicken, turkey
Dessert:
Fruit
Yogurt
Sweets
For drinking: wine and water
79
PAELLA RECIPE
The paella is the recipe most typical in the Spanish cuisine
Shellfish paella, it is eaten as an only plate.
INGREDIENTS (for 4 people):
-
400 gr or rice
12 shrimps
16 mussels
12 clams
800 gr of soup of fish
1 onion
1 green pepper
½ red pepper
200 gr of squid
½ of white vine
2 garlic’s
1 raw parsley
A strand of saffron
Salt
Olive oil
PREPARATION:
First in a paella dish you put a little of oil, then you sauté the shrimps and the clams in order the oil become
tasty. You move the shellfish away the fire to keep it.
In the same hot oil we fry the squid until they are golden, and then move away.
We add the onion, the peppers, the chopping garlic and parsley, later we put the vine and let it reduce.
When the vine has evaporated, we add the squids and the strand of saffron, then we let 2 minutes stirring
well and then we add the rice.
We let 2 more minutes without stopping of stirring; we add the soup and let it boil.
Finally we put the shrimps, clams and mussels, and we put the paella into the oven a 180 º during 15-20
minutes, we let settle it during 5 minutes and it is ready.
80
PULPO A LA GALLEGA RECIPE
Ingredients





1 kilo of Octopus
2 potatoes
Olive oil
Cooking salt
Paprika
Directions
You peel the potatoes and you put them to boil in a casserole with a pinch of salt. Once the potatoes are
boiled, you cut then in slices and you keep them.
The octopus is boiled in a big casserole about 30 minutes. Once it is boiled, you let it cool off and you cut
up with a scissors.
You put in a wood board the slices of potato and above it the slices of octopus. Then you put the olive oil,
the paprika and the cooking salt. You put in a wood board the slices of potato and above it the slices of
octopus. Then you put the olive oil, the paprika and the cooking salt.
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Dessert: arroz con leche recipe (rice
pudding)
Ingredients
 1 litre of milk
 100 grams of rice
 Cinnamon stick
 Sugar
Directions
We put the milk with the cinnamon
stick in a casserole in the heat and
when it comes to boil we add the
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rice and the sugar and we cook over low heat.
We stir a little and let it cook slowly. Once it is done, we put in individuals containers for dessert, let it cool
off a little, we sprinkle with the cinnamon stick and put it in the fridge and it is ready.
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DINNER IN SPAIN
The dinner is similar to the lunch but lighter. It is usually served between 9 and 10.30 p.m. In summer is
common to see Spanish people sitting to have dinner at hours like 12 a.m
A typical Dinner
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The dinner is similar to the lunch but lighter
Starter: soup or vegetables puree
Main course: fish, meat or eggs
Dessert: fruit, yogurt, sweets
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POTATOES OMELETTE RECIPE
INGREDIENTS (4 people):
-5OO grames of potatoes
-4large eggs
-half onion
-olive oil
-salt
ELABORATION:
Step 1: Peel, wash and cut the potatoes into thin sheets. Cut the onion too into thin sheets. Pour some oil
in the pan and turn the heat on.
Add the potatoes and the onion when the oil is already hot.
Add a bit of salt and fry.
When they are golden brown remove from heat and drain the oil well.
Step 2: Beat the eggs with some salt, add the potatoes and mix it together.
Step 3: Prepare the pan again with some hot oil. Pour the mixture of eggs and potatoes in the pan.
Cooking over low heat (without removing) and when you think that it is well cooked put a lid on the pan and
turns face down.
Let cook back over low heat until it is well cooked.
Remove to a plate and ready to eat.
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GAZPACHO ANDALUZ RECIPE
Ingredients
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1 kilo de ripe tomatoes
1 green pepper
1 cucumber
A piece of onion
1 clove of garlic
3 tablespoonful of olive oil
Vinegar of white wine
1 tablespoonful of salt
Directions
You must wash away the tomatoes, the pepper and the cucumber and let them drain.
You cut up the tomatoes, the pepper and the cucumber and put them in the glass of the mixer with the
onion and the garlic.
Then you mix well all the ingredients and add the oil, the salt and the vinegar. You can also add water if the
mixed is thick.
Finally you put the cold vegetable soup in the fridge and serve it very cold.
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TURKEY
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TURKISH BREAKFAST
We give great importance to breakfast, especially if it weekend. A typical
Turkish breakfast consists of slices of Turkish feta cheese, honey or
jam, butter, black olives, tomatoes and cucumber, sucuk (Turkish
sausages) with egg, plenty of fresh Turkish bread, simit, pohca, or börek
and strong Turkish black tea. We sometimes prepare Menemen for
breakfast. Menemen is a spicy Turkish Omlette. It contains scrambled
eggs with copped onions, tomatoes and sliced green peppers.
TYPICAL
BREAKFAST
Feta cheese
Honey or jam
Butter
Black olives
Tomatoes and cucumber
Sucuk (Turkish sausages) with egg
Turkish bread
Simit, pohca, or börek
Turkish black tea
Menemen (spicy Turkish Omlette)
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SUCUK WITH EGG
Ingredients:
1 teaspoon olive, corn, or sunflower oil
4 large eggs
6-8 thin slices of sucuk
A pinch of pepper
A pinch of salt
Directions:
Step 1) Heal oil in a large frying pan over
medium heat.
Step 2) Place all the sucuk lying down side by side on the bottom of frying pan.
Step 3) Cook the sucuk slightly on both sides, turning each side through the help of fork. You may notice
when they are ready for turning over as soon they start to release its own fat or turns a little red brown.
Step 4) As soon as both sides had been slightly cooked, start moving the slices of sucuk using fork to make
room for the eggs or you may remove all the sucuk from the pan, crack the eggs in and immediately put the
sucuk back on top of the eggs.
Step 5) Gently crack the eggs one after the other and pour directly on the spaces in-between the sucuk.
Step 6) Season with salt and freshly ground black pepper to taste .
Step 7) Cover and cook for about 3-4 minutes or until the eggs (especially the whites) are fully cooked .
Step 8) Carefully remove the pie-like scrambled eggs and transfer it to a plate with the help of a spatula .
Step 9). Have a good appetite! Afiyet Olsun!
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TURKISH LUNCH
For Turkish people lunch is very important. If they are working and out of house in winter, red lentil and mint
soup is a delicious way of getting hot.
As a main course, they prefer to eat meatballs which will be found in every restaurant and which is cheap
in price. Kidney bean salad is a delicious and nutritious salad and it is good to serve it with meatballs.
Ayran which is made of yogurt, water and salt is again another nutritious traditional drink.
Turkish rice pudding is a light dessert which is made of rice, sugar and milk.
TYPICAL LUNCH
Red Lentil and Mint Soup
Turkish Meatball
Kidney Bean Salad
Ayran
Turkish Rice Puding
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TURKISH MEATBALL
Ingredients:
500 gr. Regular ground beef
¼ cup breadcrumbs
1 egg
1 onion, grated
¼ cup fresh parsley chopped
½ tsp cumin
1-2 garlic cloves, minced
Salt
Pepper
Directions:
Step 1 ) Mix all the ingredients using your hands.
Step 2 ) Make a ball and throw into the ball 4-5 times.
Step 3 ) Give a round small shape like in the picture.
Step 4 ) Grill or fry in the pan with some sunflower oil.
Step 5 ) Serve with French fries
Step 6) Have a good appetite! Afiyet Olsun!
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TURKISH DINNER
Dinner is also an important meal for Turkish people since all the
family comes together. Therefore, people prepare a nice table for
dinner.
If it is winter, there is always a soup on the table.
Spinach is very common vegetable in winter.
Chicken tava and manti are nutritious dishes. Manti is very popular
and common in Turkey. It takes time to prepare but it is worth of
your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it
a team work.
Sweet butternut squash is
also common dessert in
winter.
TYPICAL DINNER
Chicken Soup
Manti
Leaf lettuce
Borlotti Beans in Olive Oil
Sweet Butternut Squash
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MANTI
Ingredients:
3-3 ½ cups flour
1 tsp salt
1 egg
Sauce:
2/3 cup lukewarm water
2 cups yogurt
1 tsp salt to taste
3-4 cloves of garlic, minced
Fillings:
¼ tsp salt to taste
½ lb ground beef
3-4 tbsp butter/oil
½ tsp salt to taste
1 tbsp tomato paste/2/3 tsp paprika
½ tsp black pepper
2-3 tbsp water
For cooking:
Dried mint
8 cups of water
Sumac
Directions:
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and
smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with
a damp towel or cloth and leave for a rest (15-30 minutes). Meanwhile in a plate mix all the filling
ingredients and set aside.
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Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the
dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then,
cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each
square. Then stick the both traverse edges diagonally, by pressing with your fingertips. Do the same
procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir
occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid.
Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and
stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add
paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce
over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired
sprinkle some dried mint and sumac over the Turkish Dumplings.
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LEGAL NOTICE
This project has been funded with support from the European Commission.
This publication [communication] reflects the views only of the author, and the Commission
cannot be held responsible for any use which may be made of the information contained
therein.
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