Manti - Turkish Meat Ravioli

Proverbs
And Idioms
Gato con guantes no caza ratones
Leje jak z cebra
It's raining cats and dogs
jak cię widzą tak cię piszą
clothes make the man
Czas to pieniąd
Time is money
Dom jest tam gdzie jest twoje serce
Home is where your heart is.
A caballo regalado no se le miran los dientes
Mas vale pajaro en mano
que cien volando
Por la boca muere el pez
Dormir la mona
Books
Medieval stories
Autobiographies
Recipes
We are what we eat is very true since the cuisine is a cultural
production conditioned by the geography and history of the peoples.
By sharing traditional recipes, we have learned about how our
partners understand and prepare their meals, and, in a certain way,
understand life.
Breton Pancakes
Ingredients and quantities
2 cups of flour ( 240 g )
2 eggs
a pinch of salt
2 sachets of vanilla sugar
1 tablespoon of rum
20 cl of beer , milk or water .
Steps :
First mix all the ingredients except for the milk.
Then stir all the ingredients and pour milk little by little.
Next mix until you get a homogeneous mixture.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer.
Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook,
undisturbed, for about 30 secs.
The pancake should turn golden underneath after about 30 secs and will be ready to turn.
Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over.
Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30
secs before turning out onto a warm plate.
Far Breton
Ingredients :
250 g of flour
200g of sugar
4 eggs
1litre of milk
a sachet of vanilla sugar
300g of plums.
Steps :
First mix all these ingredients, without plums,
and pour it into a saucepan.
Put it on fire and mix it continuously until
this mixture thickens a bit.
After , butter and then pour half of the mixture.
Next, add plums and pour the other half of the
mixture on it.
Finally, bake at low heat for about 50 minutes.
We suggest you to eat it cold .
Manti - Turkish Meat Ravioli
Manti is a meal in itself and serves as a typical Sunday lunch
requiring a siesta afterwards!
Ingredients
- 550 g (20 oz.) or 5 glassfuls of flour
- 3 tsp. salt
- 2 eggs
- 10 2/3 glassfuls of water
- 2 small onions
- 20 g (2/3 oz.) or 1/3 bunch parsley
- 250 g (9 oz.) ground meat
- 1 large tomato
- 6 tbsp. butter or margarine
- 1/2 tsp. paprika
- 1/2 tsp. pepper
- 6 cloves of garlic
- 660 g (22 oz.) yogurt
Method
1. Sift the flour into a large bowl, setting aside 1/3 cup.
2. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the
well.
3. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8
minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth.
4. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in
a bowl.
5. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm
thickness.
6. Place 1 spoonful of filling at regular intervals on the dough.
7. Brush the dough between the filling with water.
8. Roll out the second sheet of dough slightly larger than the first and lay over the first.
9. Using your fingers, seal the ravioli by pressing around each mound of filling.
10. Using a knife, cut the ravioli into individual squares.
11. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20
minutes, until they rise to the surface.
Sauce and serving
1. Meanwhile, wash and chop the tomato; sauté for a few minutes in the butter ; add the
paprika
2. Peel the garlic and crush in a mortar; add the yogurt and mix well to make a smooth
sauce.
3. Just before serving, place the ravioli in a serving platter. Pour on the garlic-yogurt sauce
and garnish with the tomato sauce.
Butterscotch Mazurek
Cake base:
· 250 g flour
· 160 g butter
· 100 g icing sugar
· 2-3 yolks
Optionally 2 teaspoon of cream or water
Butterscotch mix: sweet condensed milk (2 tins)
Decoration:
Peeled and blanched almonds, walnuts, dried plums – optionally. Orange and kiwi segments as
well.
Method
1. Put a tin of sweet condensed milk into a saucepan with boiling water and allow the
unopened tin to boil for 3 hours, reduce flame to low (the tin must be completely covered with
the water at all times. Cool.
2. Knead the flour, butter, icing sugar, yolks and a pinch of salt into smooth dough.
3. Place dough in food wrap and refrigerate for at least one hour.
4. Spread out on the baking paper and pat into baking dish
5. Prepare the “half-short" pastry to make edges of pastry
6. Bake in a hot 180 o C oven until light golden brown for about 25 minutes. Cool.
7. Spread over butterscotch mix onto the baked base of the cake and decorate mazurek
optionally.
Bigos
Ingredients :
- 1.5 kg sauerkraut
- 2 onions, finely chopped
- 2 tablespoons of oil
- 1 piece of sliced sausage
- 250 g boneless beef, cut into cubes
- 250 grams of veal, cut into cubes
- 100 g chopped bacon
- 150 ml of red wine
- 3 tablespoons of tomato paste
- ½ handfuls of dried mushrooms
- ½ handful of prunes
- 2 bay leaves
- 3 grains of allspice
- 1 tablespoon of cumin
- 1 teaspoon of marjoram
- salt and pepper to taste
Preparation : Prep: 20 mins | Cook: 2 hours
1.
Rinse the cabbage under running water if it is very sour. Squeeze the excess of juice, and then shred
it. Put into a large pot and cover with boiling water, add the plums, bay leaves and allspice.
Simmer until soft (about 50 minutes).
2.
In the meantime, pour boiling water over dried mushrooms in a small pot. Set aside.
3.
Fry the onion a bit. Then add sausage and fry.
4.
In a separate pot boil about a liter of water. To boiling water add the beef, veal and bacon. Cook
for about 20 minutes, then drain off meat.
5.
When the cabbage is already soft, add the mushrooms (drained and cut into small pieces), meat
and onions with sausage. Simmer, uncovered, for 20 minutes. If there is too much water, you need
to drain off some.
6.
Add red wine and cook for another 15 minutes. Season with marjoram, caraway seeds, salt and
pepper. Add the tomato puree and heat all. If the stew is too dry, pour water from mushrooms.
Coca De Llanda
Ingredients
a baking dish
a blender
6 eggs
1 kg of flour
500 grammes of sugar
a lemon
Steps
Preheat the oven at 175 degrees .
Put some oil and flour in a rectangular baking dish .
Wash the lemon and grate the zests .
Press the lemon.
Mix all the ingredients .
Pour the mixture into the baking dish .
Sprinkle with cinnamon and granulated sugar.
Crema catalana
-10 eggs
- sugar (500 gr)
- 1 or 2 sticks of cinnamon.
- powdered cinnamon.
- 300ml single cream
- 300ml milk
Bring the cream and milk to the boil in a pan with the cinnamon and zest.
Remove immediately from the heat and leave to infuse for 30 minutes, then remove the
spices.
Whisk together sugar, and eggs, then slowly pour the scalded milk/cream over the mixture.
Pour back into the pan and stir continuously over the lowest heat until it thickens enough to
coat the back of a spoon – about 10-12 minutes.
Pour into individual ramekins and leave to cool before transferring to the fridge to set
overnight or at least four hours.
Salmorejo
Ingredients
8 Medium Tomatoes
1 Medium Baguette
1 Cup Extra Virgin Olive Oil
1 Clove of Garlic
A Splash of Sherry Vinegar
A Pinch of Salt
2 Hard Boiled Eggs
Sliced Serrano Ham
Instructions
Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a
small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 3060 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and
cold water). The skin will peel right off of the tomatoes.
First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend
at high-speed for about 30 seconds until the tomatoes are broken down.
Add bread: Take all of the "guts" out of your baguette and add them to the blended
tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment
with how much you add, as this is how you change the texture. I use about 2 cups of the
bread guts. Let the bread soak in the tomato juice for about 5 minutes.
Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an
even texture and the bread is completely broken down.
Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as
you are blending at a moderate speed. If it doesn't have the hole, stop and go adding little
by little.
Add Egg and Adjust: Add 1 hardboiled egg and blend until incorporated. Taste and adjust
levels of salt, vinegar, garlic, and bread.
Serve and Enjoy: Serve in small bowls with diced hardboiled egg and sliced ham as
condiments. Serve cold! Enjoy!
Math
and
Arts
Symmetry
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