Good Food Feel Well book

BIENVENUE
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In 2011 eight schools from the
four corners of the European
Community joined together in an
exciting project, funded through
the European Union Comenius
programme, entitled
‘Good Food Feel Well’
Through this two year project our
pupils have gained a greater
understanding of healthy food, tied
in with an appreciation of food
from different countries and
cultures. We have celebrated the
similarities and the differences
between our food and above all we
have enjoyed cooking and tasting
different dishes.
This book brings together the
recipes shared between the
schools. We hope you will enjoy the
new taste experiences, just as we
have.
Hoş Geldiniz
Be
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en
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i
Wi
llko
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en
Ve
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en
Children from all over Europe were
involved in the Good Food Feel Well
project.
St. Augustine’s,
Kenilworth
Lånke Skole
Grundschule Winzenhohl
Groupe Scolaire Auti
Avera Moerai
Grup Scolar
Mîrsa
Fındıkzade
İlköğretim Okulu
Aldebarán CEIP
5º Circolo Diddatico “G.
Verdi”
Contents
Starters
4
Soups
20
Meat courses
36
Fish courses
52
Desserts
68
Starters
United Kingdom Starter
Prawn Cocktail
2 Little Gem lettuces
300g cooked, peeled prawns
lemon juice
4 tbsp mayonnaise
4 tbsp tomato ketchup
Worcestershire sauce
Tabasco sauce
Roughly shred the lettuce and
put into the bottom of 4 glasses,
divide the prawns between them
and add a squeeze of lemon juice.
Mix the mayo and tomato
ketchup with 2 good splashes of
Worcestershire sauce, and a
couple of splashes of Tabasco,
add more lemon juice and a good
grind of black pepper, then
spoon over the prawns.
.
St
s
gu
Au
e
tin
’s
Norwegian Starter
Lefserull
16 skive spekeskinke
2 stk lefse
4 ss philadelpiaost
½ stk rødløk
4 ss purre
Skrell og skjær rødløk og purre i
tynne skiver. Smør philadelpiaost ut
over hele lefsa. Legg på et lag med
rødløk og purre. Legg utover
spekeskinke i to rader. Rull lefsa
sammen. Del hver lefse i 4 biter.
Gjerne på skrå.
Lå
nk
e
Sk
o
le
Lefserull
16 slices of ham
2 pieces of lefse (like tortilla)
4 tablespoons of philadelpia cheese
½ red onion
4 tablespoons of leek
Peel and cut red onion and leek in
thin slices/rings. Spread philadelpia
cheese on top of the lefse. Cover
the lefse with the slices of ham,
red onion and leek.
Make a lefse roll. Cut each lefse
into four.
Italian Starter
Mousse di Tonno
250 grammi tonno sottolio
150 grammi ricotta
4 cetriolini sotto aceto
10 grammi capperi
2 alici sottolio
20 grammi uova di lompo
8 fette pane a cassetta
Sgocciolare il tonno. Tritare tonno,
capperi, cetriolini, alici e ricotta
fino ad ottenere un composto
omogeneo.
Aiutandovi con un bicchiere tagliate
i dischi di pane.
Strofinate i dischi su un panetto di
burro e scottatele velocemente.
5º
C
Spalmate la mousse e decorate con
le uova di lompo.
irc
o
“G lo D
.V
i
er dda
di
” tico
Tuna Mousse
250g tuna in olive oil
150g ricotta
4 pickled cucumbers
10g capers
2 anchovies
20g lumpfish roe caviar
8 slices bread
Drain the tuna and chop it together
with the capers, gherkins, anchovies
and ricotta.
Make a smooth mixture.
Use a glass to cut circles of bread.
Lightly butter the bread and then
fry it quickly.
Spread the mousse on the slices of
bread and decorate with the caviar.
Spanish Starter
Patatas Alioli
7 patatas medianas
1 diente de ajo
¼ litro de salsa mayonesa
Sal
Perejil picado
Cocer las patatas en su piel en agua
abundante. Pelarlas, partirlas en
trozos regulares y espolvoearlas con
sal. Una vez frías, cubrirlas con la
salsa alioli, preparada por separado.
Echar por arriba el perejil.
Salsa alioli: Mezclar la mayonesa
con el diente de ajo crudo, previamente machacado en el mortero
hasta convertirse en una pasta fina.
Al
de
ba
r
án
C
EI
P
Garlic Potatoes
7 medium potatoes
1 clove of garlic
¼ litre of mayonnaise
Salt
Chopped parsley
Cook the potatoes in their skin in
water. Peel them, cut them into
regular pieces and sprinkle with
salt. When cold cover with alioli
sauce, prepared separately. Sprinkle
with parsley.
Alioli sauce: Crush the garlic into a
fine paste. Mix with the mayonnaise.
German Starter
Goldfisch-Brot
eine Scheibe Brot
Tomaten
Salat
Käse
Butter
Wasch das Gemüse. Schneide die
Tomaten in Scheiben. Schneide den
Käse in kleine Stücke.
Bestreiche das Brot mit Butter.
Schneide eine Ecke aus der
Brotscheibe und lege sie ans andere
Ende. Lege die Tomatenscheiben
und die Käsestücke immer
abwechselnd auf das Brot. Lege
zwei Salatblätter neben das Brot als Flossen.
Gr
u
W nds
inz ch
en ule
ho
hl -
Goldfish Bread
Bread
Tomatoes
Salad
Cheese
Butter
Wash the vegetables. Cut the
tomatoes into slices. Cut the cheese
into small pieces.
Spread the butter on the bread.
Cut a corner of the bread and put it
on the other side of the slice. Put
the tomatoes and the cheese onto
the bread. Put the salad beside the
bread - as fins.
French Polynesian Starter
La Salade de Coeur de Cocotier
Couer de cocotier
Jus du citron
Sel
Huile d’olive
Oter le coeur du cocotier.
Decouper le coeur du cocotier en
petits cubes.
.
Assaisonner avec du citron, un peu
de sel et un peu d’huile d’olive.
Gr
o
up
e
Sc
ola
i re
Au
ti
Av
er
a
Mo
e
ra
i
Coconut Heart Salad
Coconut heart
Lemon juice
Salt
Olive oil
Remove the heart of the coconut.
Cut the coconut heart up into small
cubes.
Season with the lemon, a bit of salt
and some olive oil.
Romanian Starter
Salată de vinete cu ardei
Vinete si ardei: cate 2 bucati
O ceapa mica si un catel de usturoi
Ulei de masline
Sucul de la o jumatate de lamaie
Sare si piper dupa gust
2 rosii si cateva fire de patrunjel
Vinetele si ardeii se coc pe o plita sau in cuptor, 50
de minute la 200 de grade. Nu uitati sa intepati
vinetele cu o furculita!
Se curata vinetele si se toaca marunt utilizand un
cutit din lemn, ardei se curata si se taie fasii subtiri, ceapa se taie marunt, se zdrobeste usturoiul,
se adauga ardeii si se amesteca cu
vinetele.
Turnati uleiul treptat (ca la o maioneza) in timp ce
amestecati, puneti zeama de lamaie, sare si piper
dupa gust.
Gr
Alaturati salatei obtinute doua rosii taiate si
frunze de patrunjel.
up
S
Mî col
ar
rs
a
Aubergine Salad
2 aubergines and 2 peppers
1 small onion and 1 garlic clove
Olive oil
Juice from half a lemon
Salt and pepper to your taste
2 tomatoes and fresh parsley
Roast the aubergines and peppers on a hot plate
or in the oven, 50 minutes at 200° C.
Don’t forget to prick the aubergines with a fork!
Peel the aubergines and chop them finely, peel
the peppers and slice them, dice the onion, crush
the garlic, add the peppers and mix everything
with the aubergines.
Add the oil slowly and mix with lemon juice, salt
and pepper.
Decorate with slices of tomatoes and fresh
parsley leaves. Turkish Starter
Cacik
İki ölçϋ sade yoğurt
Üç salatalik soyulmuş ve kϋçϋk doğranmış
İki diş kϋçϋk doğranmış sarmısak
Tuz
İki çorba kaşığı kuru nane
İki çorba kaşığı zeytin yağı
Yoğurdu kasenin içine koy.
Tuz ve su haricinde ki malzemelerin
hepsini kaseye ekle ve iyice karıştır.
Gereken kıvama gelinceye kadar
içine su ilave et.
İçine tuz ilave et ve tadına
baktıktan sonra gerekliyse biraz
daha ekle.
Servis yapmadan önce 2 saat kadar
buzdolabında beklet.
İl
F
kö ınd
ğr ıkz
et
im ade
O
ku
lu
Cacik
2 cups plain yogurt
3 medium cucumbers, peeled and
diced very small
2 cloves garlic, diced very small
Salt
2 tablespoons ground and dried mint
2 tablespoons extra virgin olive oil
Place the yoghurt in a large bowl.
Add all the other ingredients,
except the salt and water, and mix
thoroughly. Add water until
required consistency is achieved.
Stir in some salt and taste.
Chill in refrigerator for about two
hours before serving.
Soup
United Kingdom Soup
Mushroom Soup
2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 - 3 sprigs fresh thyme, leaves only
600ml chicken stock
Sweat the leeks and garlic in the butter for 4
- 5 minutes, or until softened.
Add the mushrooms and thyme and cook on
high for 2– 3 minutes.
Pour over the chicken stock and cook for 5
minutes.
Blend in a food processor until smooth.
St
t
us
ug
A
.
ine
’s
Norwegian Soup
Fiskesuppe
200 g salmon filet
200 g cod filet
1 tbs butter
100 g swede
100 g cellery root
2 tbs red pesto
1 ts salt
½ fennel
1 tbs flour
2 carrots
½ leek
2 dl cream
1,5 dl water
½ ts pepper
Kutt alle grønnsakene i tynne skiver,
og fisken i terninger på 2x2 cm.
Smelt margarinen i en kjele og fres
grønnsakene 2-3 minutter på
medium varme. Strø over melet og
vend inn.
Rør inn pesto og ha i all væsken. La
det småkoke i ca. 15 minutter.
Tilsett fisk og la det stå og trekke i
ett par minutter. Ha i salt og pepper
Lå
og server med godt brød til.
nk
eS
ko
le
Creamy Fish Soup
200 g salmon filet
200 g cod filet
1 tbs butter
100 g swede
100 g celery root
2 tbs red pesto
1 ts salt
½ fennel
1 tbsp flour
2 carrots
½ leek
2 dl cream
1,5 dl water
½ ts pepper
Cut the fish and all vegetables into
pieces.
Melt the butter in a saucepan.
Sauté the vegetables for 2-3 minutes. Add the flour and stir.
Add the pesto and water. Simmer
for about 15 minutes. Add the fish.
Simmer for another 2-3 minutes.
Add salt and pepper. Serve with
bread.
Italian Soup
Zuppa di Farro e Lenticchie
INGREDIENTI per quattro persone
200 g di lenticchie giganti
200 g di farro perlato
2 spicchi di aglio
2 rametti di prezzemolo
3 o 4 chiodi di garofano
2 cucchiai di olio extravergine di oliva
sale fino qb
5º
C
irc
olo
Lasciare in ammollo, separatamente, il farro e le
lenticchie per almeno tre ore.
Cuocere il farro in acqua salata per circa 20 minuti.
Mettere in una pentola di terracotta l’olio assieme
all’aglio tritato finemente. Far dorare a fiamma
molto lenta.Aggiungere le lenticchie, i chiodi di
garofano, il prezzemolo tritato e coprire d’acqua.
Salare e far cuocere a fuoco lento per 20 minuti
circa, mescolando di tanto in tanto.
Trascorso il tempo di cottura, unire il farro e
proseguire la cottura per altri 30 minuti circa
continuando a mescolare di tanto in tanto.
Servire calda con un paio di fette di pane casereccio
tostato e un filo d’olio a crudo.
D
Ve idd
rd at
ico
i”
“G
.
Emmer Wheat and Lentil Soup
INGREDIENTS for four people
200g of large lentils
200g of emmer wheat
2 cloves of garlic
2 sprigs of parsley
3 or 4 cloves
2 tablespoons of extra virgin olive oil
salt to taste
Soak the emmer wheat and lentils separately for at
least three hours.
Cook the emmer wheat in salted water for about 20
minutes.
Pour the olive oil and finely cut garlic into an
earthenware pot. Fry to a golden brown on low heat.
Add the lentils, cloves and chopped parsley and
cover with water. Add salt and cook on a low heat for
around 20 minutes, stirring occasionally.
Once cooked, add the emmer wheat and cook for
around another 30 minutes, stirring occasionally.
Serve hot with two slices of homemade toasted bread and a sprinkle of olive oil.
Spanish Soup
Ajoblanco
El ajoblanco es una sopa fría a base
de almendras, pan y ajo.
200 gramos de almendras crudas peladas
200 gramos de miga de pan
2 dientes de ajo
100 gramos de aceite de oliva
2 cucharadas de vinagre
1 litro de agua bien fría
Sal
Para los tropezones: 1/4 de kilo de uva de
moscatel, peladas y sin semillas
Poner todos los ingredientes en el vaso de la
batidora y triturar hasta que quede muy fino.
Probar de sal y vinagre y rectificar si fuera
necesario.
Servir muy frío acompañado de las uvas.
Al
de
b
ar
án
C
EI
P
Garlic Soup
This is a cold soup with almonds, garlic and
bread
200 grams of peeled raw almonds
200 grams of bread crumbs
2 cloves of garlic
100 grams of olive oil
2 tablespoons vinegar
1 liter of cold water
Salt
For trips: 1/4 kilo of muscat grapes, peeled and
seeded.
Put all the ingredients in a blender and grind
until very fine.
Season with salt and vinegar if necessary.
Serve with the chilled grapes.
German Soup
Zucchinisuppe
2 mittelgrosse Zucchini
1TL Olivenöl
1l Gemüsebrühe
1/2 TL Jodsalz
Die Zucchini waschen, Stiel-und
Blütenansatz entfernen. Die Zucchini
der Länge nach halbieren und dan
vierteln. Quer in kleine Würfel
schneiden.
Zucchiniwürfel in einem beschichteten
Topf mit Olivenöl kurz andünsten und
mit der Gemüsebrühe ablöschen. Etwa
15 Minuten bei mittlerer Hitze garen,
dann die Garprobe machen - die
Zucchini sollen weich, jedoch nicht
verkocht sein.
Zucchinisuppe mit dem Mixstab oder
in der Küchenmaschine pürieren und
mit Salz abschmecken.
Gr
u
W nds
inz ch
en ule
ho
hl -
Courgette Soup
2 medium sized courgettes
1 teaspoon olive oil
1l vegetable stock
1/2 tsp iodized salt
Wash the courgettes and cut off both
ends. Cut each courgette in half
lengthways, then into quarters. Cut
crossways into small cubes.
Sauté the cubed courgette in a
non -stick pot with the olive oil and
cover with the vegetable stock. Cook
for about 15 minutes over a medium
heat, then test it - the courgette
should be soft but not overcooked.
Using a hand blender liquidise the
courgette soup. Add salt to taste.
French Polynesian Soup
Soupe au taro
du taro (deux variétés différentes dont un bien farineux)
deux bananes
du coco râpé
du sel
Peler et couper les bananes en rondelles.
Eplucher et couper les taros en cubes.
Presser le coco râpé pour obtenir le lait.
Saler et cuire la première variété de taro dans de l’eau.
Après quelques minutes de cuisson rajouter la deuxième variété de
taro. Laisser cuire.
Rajouter les rondelles de banane.
Verser le lait de coco dans la cuisson.
Cuire jusqu’à ébullition puis éteindre le feu.
Gro
upe
Sco
la
ir e
Aut
i
Ave
ra M
oer
ai
Taro soup
taro (two different varieties, one with a good floury texture)
two bananas
grated coconut
Salt
Peel and slice the bananas.
Peel and cube the taro.
Squeeze the grated coconut to get the milk.
Cook the first variety of taro in salted water.
After a few minutes of cooking add the second variety of
taro. Cook.
Add the banana slices and the coconut milk.
Bring to the boil, then turn off heat.
Romanian Soup
Supă de sfeclă roșie cu hrean
Sfecla rosie - 3 bucati
Morcov, telina, ceapa,
lamaie, hrean ras,
patrunjel verde
sare, ardei iute,
iaurt, crutoane
Gr
Sfecla, morcovul, telina se taie in
bucatele, iar tulpinile de patrunjel se
maruntesc.
Ceapa se taie si se caleste in oala cu o
lingura de ulei.
Se adauga legumele taiate peste
ceapa. Se completeaza oala cu apa și se
dă la fiert.
Dupa 30 de minute se scot legumele,
se pun in blender si se paseaza.
legumele pasate se pun in oala,
impreuna cu hrean ras si zeama de
lamaie, se potriveste gustul cu sare si
piper.
La servire supa se invioreaza cu iaurt
si frunze de patrunjel.
La sfarsit se adauga crutoane
up
S
Mî col
ar
rs
a
Soup with beetroot and horseradish
3 beetroot heads
carrot, celery, onion
lemon, grated horseradish
green parsley leaves
salt, hot peppers
yoghurt, croutons
Dice the beetroot, carrot and celery and
finely chop the parsley leaves.
Chop the onion and brown it in a pan with 1
tablespoon of oil.
Add the diced vegetables.
Fill the pot with water and bring to boil.
Cook for 30 minutes and then mix the
vegetables in a blender.
Combine the mashed vegetables with grated
horseradish and lemon juice. Add salt and
pepper.
Before serving, garnish the soup with
yoghurt and parsley leaves and, finally, add
croutons.
Turkish Soup
Yoğurt Çorbası (Yayla Çorbası)
60 gram pirinç
800 gram su
12 gram tuz
18 gram un
360 gram yoğurt
1 yumurta
40 gram tereyağ/margarin
2 gram nane
İl
Pirinci 4 su bardağı soğuk suda haşlayın.
Yoğurdu bir kaba alıp, 1 su bardağı su ile iyice
çırpıp, yumurtayı ve unu ilave ederek çırpmaya
devam edin. Haşlanmış pirince yarım su
bardağı soğuk suyu ilave edin ve yoğurtlu
karışımı birden döküp, karıştırın. Kıvamı koyu
olursa biraz ılık su ilave edip, 5 dakika
kaynatın. Ocağın altını kapatıp, tavada
tereyağını eritip, naneyi kavurun. Çorbayı
servis kaselerine aldıktan sonra kavrulmuş
naneyi üzerinde gezdirip, sıcak servis yapın.
F
kö ınd
ğr ıkz
et
im ade
O
ku
lu
Yogurt Soup (Yayla Çorbası)
60g rice
800g water
12 g salt
18g flour
360g yogurt
1 egg
40g butter
2g mint
Wash the rice and place it in a saucepan
together with water and salt and cook for
about 30 minutes, until tender. Blend the flour
with the yogurt in a separate dish, add the
egg, mix and warm the mixture by adding a
couple of spoonfulls of the hot liquid.
Gradually add the yogurt mixture to the
saucepan, stirring continuously and keep
stirring until it comes to the boil and then
cook for 10 minutes. Melt the butter or in a
pan, add the mint, stir a couple of times and
remove from the heat and slowly drizzle over
the soup.
Meat
Course
United Kingdom Meat Course
Shepherd’s Pie
Serves 4
1tbsp sunflower oil
1 large onion, chopped
2 – 3 medium carrots, chopped
500g minced lamb
2tbsp tomato purée
Splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3tbsp milk
Heat the oil in a saucepan, then
soften the onion and carrots for a
few minutes. When soft, turn up the
heat, and brown the lamb. Add the
tomato purée and Worcestershire
sauce, then fry for a few minutes.
Pour over the stock, bring to a
simmer, then cover and cook for 40
minutes, uncovering halfway.
Meanwhile, heat the oven to 180C/
fan 160C/ gas 4, then make the
mash. Boil the potatoes in salted
water for 10-15 minutes until tender.
Drain, then mash with the butter
and milk.
Put the mince into an ovenproof dish,
top with the mash. Bake for 20-25
minutes until the top is starting to
colour and the mince is bubbling.
St
.A
ug
tin
us
e’s
Norwegian Meat Course
Viltgryte
1 kg viltkjøtt
300 g fersk sopp
200 g gulrot i terninger
200 g sellerirot
3-4 dl vann
2 dl rømme
2 dl fløte
1-2 ts timian
Salt og pepper
Skjør kjøttet i terninger, brun det i ei gryte,
ha i viltkrydderet, sopp og grønnsaker. La
dette frese i noen minutter. Ha i vann. Kok
opp. Ha i rømme og fløte. Kok til kjøtt og
grønnsaker er møre. Smak til med salt og
pepper.
Serveres med kokt rosenkål,
tyttebærsyltetøy og kokte poteter eller
potetmos.
Lå
nk
e
Sk
o
le
Moose/Reindeer Stew
1 kg meat of moose or deer
300 g fresh mushrooms
200 g carrots
200 g celery
3-4 dl water
2 dl sour cream
2 dl cream
1-2 tsp thyme
Salt and pepper
Cut the meat into pieces, fry in the butter.
Add the thyme, mushrooms and vegetables.
Fry for a few minutes.
Add the water and bring to the boil. Add
the sour cream and cream. Simmer on a low
heat for about 30 minutes.
Season with salt and pepper.
Serve with Brussels sprouts,
lingonberry jam and boiled or mashed
potatoes
Italian Meat Course
Braciolette
3 fettine di manzo da circa 130 g ciascuna
100 g di pancetta a striscioline
3 cucchiai di pecorino grattugiato
1 spicchio d'aglio
1 manciata di prezzemolo tritato
1 tubetto grande di concentrato di pomodoro (triplo concentrato)
1peperoncino piccante
2 foglie di alloro
1 cipolla grande
1\2 bicchiere di vino rosso
1\2 bicchiere di olio evo
Sale
Su ogni fetta di carne mettere qualche strisciolina di pancetta,un
cucchiaio di pecorino grattugiato, prezzemolo tritato sale e una
grattatina di aglio. Chiudere bene l'involtino e fermarlo con
stuzzicadenti o con del grosso filo.
In una pentola far soffriggere nell'olio la restante pancetta,la
cipolla tritata e quanto resta dello spicchio d'aglio insieme al
peperoncino ed all'alloro, aggiungere quindi gli involtini e farli
dorare, sfumare con il vino e, quando l'alcool è evaporato,
aggiungere il concentrato di pomodoro, mescolare e diluire con
circa 1 bicchiere d'acqua tiepida.
Far cuocere a lungo, a fuoco molto lento regolando eventualmente
di sale, finché il sugo sarà cremoso ed avrà assunto un color rosso
cupo.
5º C
ir
colo
D
G. V iddatico
erdi
“
”
Beef Chops
3 beef chops, about 130 g each
100 g of bacon, in strips
3 tablespoons of grated pecorino cheese
1 clove of garlic
1 handful of chopped parsley
1 litre of tomato sauce
1 chilli pepper
2 bay leaves
1 large onion
1 \ 2 cup of red wine
1 \ 2 cup extra virgin olive oil
Salt
On each slice of meat put a strip of bacon, a tablespoon
of grated cheese, chopped parsley, salt and some grated
garlic. Tightly roll the meat and secure with a toothpick.
In a saucepan, fry the remaining bacon, chopped onion and
what remains of the garlic clove with the bay and the
pepper, then add the rolls of meat and brown them. Deglaze with wine, and when the alcohol is evaporated, add
the tomato paste, mix and dilute with about 1 cup of warm
water.
Cook for a long time, over a very low heat, until the sauce
is creamy and has taken on a dark red colour.
Spanish Meat Course
Cochinillo Asado
1 cochinillo
500 grs. de patatas
1 cebolla grande
½ vaso de vino
sal
aceite de oliva
Lavar el cochinillo y secar. Wash the suckling pig
and dry. Limpiar bien cualquier zona que tenga
pelos, chamuscarlos en el fuego.
Sazonar el cochinillo y colocarlo en la fuente con la
piel hacia arriba.
Precalentar el horno al máximo y asar a
temperatura media una media hora, de vez en
cuando rociarlo con agua. Pelar las patatas y la
cebolla y cortarlas en laminas finas de 1/2 cm.
Levantar el cochinillo y colocar las patatas al fondo
de la fuente. Volver a colocar el cochinillo encima y
meter al horno de nuevo una media hora más hasta
que la piel esté crujiente y dorada. De vez en
cuando rociarlo con el vino hasta que esté listo
para comer.
Al
de
b
ar
án
C
EI
P
Roast Suckling Pig
1 suckling pig
1 head of garlic
500 g of potatoes
1 large onion
1/2 cup of white wine
Salt
1/4 cup of olive oil
Wash the suckling pig and dry. Singe the ears, trotters and
any part containing hair over a flame. Coat the suckling pig
evenly with lard.
Season the suckling pig evenly with salt. Place the suckling
pig with the skin facing upwards.
Heat the oven to maximum. Moisten the suckling pig with
water and salt and roast at a medium heat for an hour, until
the skin is crisp and golden. Peel the potatoes and the onion
and cut them into slices 1/2 cm thick. Remove the suckling
pig and put the onion and potatoes at the bottom of the dish.
Place the suckling pig on top, pour on the wine and put back in
the oven for about 50 minutes or until the meat is tender
and ready to eat.
German Meat Course
Fleischküchlein
3 EL Körner-Müsli-Mischung
oder Haferflocken
etwas Milch
1 kleiner Bund Petersilie
1 Zwiebel
etwas Butter
2 Karotten
250g Hackfleisch gemischt
1 Ei
2 TL Majoran, getrocknet
etwas Salz, Pfeffer
etwas Butterschmalz
- zum Müsli geben
- waschen und fein hacken
- schälen, fein hacken
- erwärmen, Zwiebeln und
Petersilie andünsten
- schälen, waschen, fein aspeln und
zum eingeweichten Müsli geben
- Hackfleisch, Ei und die
angedünstete
Zwiebel/Petersilien-Mischung
durchkneten
- mit den Gewürzen abschmecken
- kleine Fleischbällchen formen
(etwa zwei Esslöffel), flach druücken
- erhitzen und die Fleischküchlein
bei mittlerer Kitze beidseitig braten.
(Garzeit ca. 15 – 20 Min.)
Dazu schmecken kleine Kartoffein und Kohlrabigemüse
Gr
u
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Meatballs
3 soup spoons of oat flakes
Milk
- mix together
A little bit of chopped parsley
1 peeled and chopped onion
A little bit of butter
-fry the onions and parsley
2 peeled and grated carrots
- mix with the oatflakes
250g minced meat
2 tsps dried marjoram
- combine the meat, an egg, the
marjoram and the onion/parsley
mixture
- season to taste
Salt and Pepper
- form golf ball sized meatballs
and flatten them
Some oil and butter
- heat the oil and butter and
fry the flattened meatballs on
both sides on a medium heat (
Cooking time 15—20 minutes)
Serve the meatballs with some small potatoes and cabbage.
French Polynesian Meat Course
Poulet Chou Chinois au lait de coco
500 g de cuisse de poulet
500 g chou chinois
50 cl de lait de coco
du sel, poivre
Mettre à bouillir de l’eau salée et poivrée.
Pendant ce temps, découper en cube les cuisses de
poulet.
Mettre les cuisses de poulet découpées dans l’eau
bouillante. Laisser environ 20 minutes.
Ajouter les choux chinois découpés en morceaux.
Ajouter le lait de coco.
Remuer le tout et laisser mijoter pendant 10
minutes.
Le poulet chou chinois au lait de coco est prêt.
Gr
o
up
e
Sc
ola
i re
Au
ti
Av
er
a
Mo
e
ra
i
Chicken with Chinese
cabbage in coconut milk
500 g of chicken leg
500 g Chinese cabbage
50 cl of coconut milk
Some salt, pepper
Bring some seasoned water to the boil.
Meanwhile, cube the chicken legs.
Boil the chicken legs in the water for
approximately 20 minutes.
Cut the Chinese cabbage and add,
together with the coconut milk.
Stir the ingredients and leave them to
simmer for 10 minutes.
The chicken with Chinese cabbage in
coconut milk is ready.
Romanian Meat Course
Drob de Miel
Ingrediente:
Mod de Preparare:
200 grame ficat de miel
Maruntaiele mielului se fierb la
200 grame plamani de miel
foc mic, aproximativ o ora,
2 rinichi de miel
impreuna cu o lingurita de sare.
o bucata limba de miel
Dupa ce se scot din apa si se
o bucata inima de miel
racesc se taie in bucatele,
4 oua, o ceapa mare
pregatindu-se astfel pentru a fi
o legatura de frunze de
date prin masina de tocat. Se
patrunjel
toaca tot impreuna cu ceapa si
o legatura frunze de marar
frunzele de patrunjel si marar.
sare, piper
Pentru accentuarea aromelor este
bine sa se foloseasca ceapa verde, tocata cu frunze cu tot. Separat
se fierb 2 dintre cele 4 oua, se decojesc si se pregatesc de
inglobare in material. Materialul dat prin masina de tocat este
amestecat cu doua oua proaspete (nefierte) si apoi se adauga sare,
piper, alte mirodenii, dupa gust. Jumatate din materialul astfel
obtinut se aseaza intr-o tava care, in prealabil, a fost unsa cu
grasime. Pe acesta se adauga ouale fierte si apoi se pune cealalta
jumatate de material. Se pune in cuptorul preincalzit, pentru o
jumatate de ora, la foc mic.
Drobul de miel se serveste rece!
Gr
up
S
Mî col
ar
rs
a
Lamb Haggis
Ingredients:
Preparation:
Boil lamb entrails over a low heat 200 grams lamb liver
200 grams lamb lungs
for about an hour with a
teaspoon of salt. Remove them 2 lamb kidneys
one piece of lamb tongue
from water and allow to cool
before cutting them into pieces one piece of lamb heart
and preparing them for a meat 4 eggs, a big onion
mincer. Mince everything along a sheaf of parsley leaves
with the onion, parsley and dill a sheaf of dill leaves
leaves. To enhance the flavour, it salt and pepper
is better to use green onion,
chopped with the leaves and all. Separately, boil 2 of the 4 eggs,
peel and prepare them to be wrapped in the minced meat paste.
Mix the ground meat paste with 2 raw eggs and then season
according to taste. Place half the meat mixture in a greased pan.
Place the cooked eggs on top of the meat and then add the other
half of the mixture. Place it in the preheated oven for half an hour
on low heat.
Lamb Haggis is served cold!
Turkish Meat Course
Kavurma
1.5 kg kuzu kuşbaşı
2-3 çorba kaşığı sıvı yağ
2-3 diş sarımsak
6 adet sivri biber
4 adet domates
1 kuru soğan
Tuz, karabiber, kekik, kimyon
Yarım demet maydanoz
Kuşbaşı etleri kızgın tavaya atıp hızlı ateşte rengi
dönünceye kadar çevirin. Yağı ve soğanı ekleyip
sotelemeye devam edin. Domatesleri soyup küçük küçük
doğrayın. Biberleri ince halkalar halinde doğrayın.
Önce sarımsakları ve biberi ilave edip etlerle birlikte
kavurun. Etler suyunu bıraktığında tuzunu ve baharatını
ilave edip karıştırın. Doğranmış domatesi ilave edip
suyunu çekene kadar yaklaşık 30 dakika orta ateşte
karıştırarak pişirin.
İl
F
kö ınd
ğr ıkz
et
im ade
O
ku
lu
Kavurma
500 gram lamb mince
3 tomatoes
2 onions
3 tbsp virgin olive oil
half glass water
Chop the tomatoes and onions into small pieces and
cook with virgin olive oil for fifteen minutes.
Add half a glass of water once the onions begin to
colour.
Put the mince into the pot and mix it with onions and
tomatoes.
Cook for 25 minutes, stirring occasionally.
Serve immediately
Fish
Course
United Kingdom Fish Course
Fish & Chips
Preparation time: 40 minutes, serves 2
INGREDIENTS :
400g floury potatoes such as Maris Piper, King Edward and Desiree
1tbsp vegetable oil
2 x 200g skin-on white fish i.e. cod or haddock fillets
1 medium egg, beaten
100g fresh white breadcrumbs
DIRECTIONS :
Preheat the oven to 200°C.
Peel and cut the potatoes into 1cm slices and then into chips. Place in
a large bowl or plastic bag and add the oil, toss well to coat.
Transfer to a large non-stick baking tray and bake for 30-35
minutes.
Meanwhile, dip the fish in the egg and coat in breadcrumbs. Add to
the baking tray with the chips for the last 20-25 minutes.
Season with vinegar and a sprinkling of salt and twist of black
pepper.
St
in
st
gu
u
.A
e’s
Norwegian Fish Course
Havets skattekiste
(Barnas favoritt!)
200 g seifilet
200 g laksefilet
200 g torskefilet
2 gulrot i tynne skiver
100 g brokkoli i små buketter
1 rød paprika i tynne skiver
rømme eller ferdige sauser etter valg
salt, pepper, eller krydder etter ønske
Rense fiskefilet for bein og skinn og kutt i passende
biter. Det er viktig at fiskefileten er absolutt skinn- og
beinfri.
Legg fisk og grønnsaker etter eget ønske på et ark
grillfolie med olje eller smør.
Dryss over krydder, salt og pepper etter ønske. Legg
over rømme eller saus etter ønske.
Pakk folien sammen og legg den på grillen
Skattekista trenger ca 5 minutter på en god, varm grill.
Tiden er avhengig av mengden i skattekisten. Det er ikke
lurt å lage den for stor, lag heller flere.
Lå
nk
e
Sk
ole
A Treasure from the Sea
(A Children’s Favourite!)
200 g filet of coalfish
200 g filet of salmon
200 g filet of cod
2 carrots
100 g broccoli
1 red pepper
sour cream
salt, pepper, choose your own spices
Cut the fish into small pieces. No skin or bone!
Place the fish and vegetables on foil. Add some oil
or butter, together with salt, pepper, spices and
sour cream.
Wrap and cook it on the barbecue outside or in a
preheated oven inside.
The ‘treasure basket’ needs 5-10 minutes on a warm
grill or in a warm oven, depending on the size.
Several smaller portions are preferable to one big
one.
Italian Fish Course
Anelli di Calamari Fritti
Ingredienti per quattro persone
1,5 kg di anelli di calamari
250 g di farina, preferibilmente di semola
sale q.b.
olio di oliva
fettine di limone
Preparazione
Lavare accuratamente i calamari e farli sgocciolare.Tagliarli ad anelli
regolari: è opportuno asciugarli perfettamente con carta assorbente.
Versare la farina in un sacchetto di plastica per alimenti.
Mettere a riscaldare l’olio abbondante in una padella dai bordi alti e
portarlo a temperatura, senza mai raggiungere il “punto di fumo”.
Mentre l’olio diventa caldo, mettere dentro al sacchetto un pugno di
calamari alla volta.
Scuotere bene il sacchetto per favorire la panatura, tirarli fuori e
friggerli per 4-5 minuti.
Appena dorati, prenderli con una schiumarola forata e metterli ad
asciugare su carta assorbente.
Procedere con lo stesso metodo fino al termine degli anelli.
A cottura ultimata, salare e servire subito con fettine di limone.
Did
5
da º Cir
tic
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o “ olo
G.
Ve
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i”
VARIANTE
Gli anelli di calamari si possono cuocere al forno.
Dopo averli passati nell’uovo e nel pangrattato, porli
in forno, preriscaldato a 200° C, fino a doratura.
Fried Squid Rings
Ingredients for four people
1.5 kg of squid
250 gr of flour (preferably semolina flour)
Salt as necessary
Olive oil
Lemon slices
Preparation
Wash the squid thoroughly and drain.
Cut the squid into regular sized rings and dry on kitchen roll.
Put the flour into a plastic bag .
Heat plenty of oil in a high edged frying pan without letting
it smoke.
While the oil is heating toss the squid rings in the flour, a
handful at a time, making sure they are well covered in flour.
Fry them for around 4 to 5 minutes
Once golden brown using a skimmer place the squid rings on
kitchen roll.
Continue in the same way until all the rings are fried.
Salt the rings and serve with slices of lemon.
ALTERNATIVE RECIPE
Squid rings can also be cooked in the oven. Dip them
in beaten egg and then in bread crumbs. Place them
in a pre-heated oven at 200°c until golden brown.
Spanish Fish Course
Pulpo a la Gallega
Un pulpo
Sal gorda
Una hoja de laurel
Patatas
Pimentón
Aceite
Lavamos bien el pulpo.
Ponemos a cocer agua y la hoja de laurel.
Cuando esté hirviendo cogemos el pulpo por la cabeza y lo
metemos y sacamos del agua 3 veces seguidas y ya lo dejamos
dentro.
Lo dejamos cocer unos 30 minutos dependiendo del tamaño del
pulpo.
Lo sacamos y escurrimos. Cortamos las patas.
Cocemos unas patatas, las cortamos en rodajitas y las ponemos
en la base.
Colocamos el pulpo y espolvoreamos sal gorda, pimentón dulce y
una pizca de pimentón picante, echamos aceite y …
… ¡A comer!
Al
de
b
ar
án
C
EI
P
Galician Style Octopus
Ingredients for four portions):
1 octopus of 2 or 3 kilos
1 bay leaf
500 grams of potatoes
Paprika
Spicy paprika
Salt
Olive oil
If it's a fresh octopus first you need to soften the octopus.
There are two ways to do this, you can either beat it with a
wooden rolling pin until its texture softens or freeze it for
two days and defrost it in the fridge the day before cooking
(make sure it’s in a bowl because it will release a lot of liquid)
Put the bay leaf into a pan of water. When it begins to boil it
is time to add the octopus. Grab it's head and dip it in the
pan three times. After the third time, add the octopus to
the pan and cook for 40 minutes.
Once cooked remove the pan from the heat and let it cool
for 15 minutes.
Using the same water in which the octopus was cooked, cook
the potatoes. While they are cooking, cut the octopus into
medium sized slices. When the potatoes are cooked, remove
them from the water, peel and slice them. Add to a platter
and put the octopus slices on top.
The final touch is adding the olive oil and
paprika and abundant coarse salt.
German Fish Course
Fischstäbchenwraps
Zutaten für 12 Stück:
125ml Milch
1 Ei
60g Mehl
1 Prise Salz
5 TL Butterschmalz
12 Fischstäbchen
6 Salatblätter
1 Bund Schnittlauch
je ca. 100g Remoulade
je ca. Tomatenketchup
Milch, Ei, Mehl und Salz mit dem Schneebesen zu einem glatten Teig
verrühren. Ca. 15 Minuten ruhen lassen. In einer kleinen beschichteten
Pfanne (ca. 15 cm Ø) etwas Butterschmalz erhitzen. 1/6 des Teiges
hineingeben und von jeder Seite bei mittlerer Hitze 1–2 Minuten
goldbraun backen. Herausnehmen und restlichen Teig ebenso verarbeiten.
2 EL Butterschmalz in einer großen Pfanne erhitzen. Fischstäbchen
hineingeben und unter mehrmaligem Wenden 5–8 Minuten braten.
Herausnehmen und auf Küchenpapier abtropfen lassen. Salatblätter
putzen, waschen und gut trocken tupfen. Schnittlauch waschen, trocken
schütteln. Gut 12 Halme beiseitelegen, Rest in feine Röllchen schneiden.
Auf jeden Crêpe 1 Salatblatt legen. Remoulade und Ketchup
daraufklecksen. Je 2 Fischstäbchen der Länge nach darauflegen, fest
aufrollen. Jeden Crêpe in der Mitte zwischen den beiden Fischstäbchen
durchschneiden. Mit je einem Schnittlauchhalm zusammenbinden.
Mit Schnittlauch bestreut servieren.
Gr
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Fish Finger Wraps
For 6 wraps
125ml milk
1 egg
60g flour
salt
5 tsp oil to roast
12 fish fingers
6 lettuce leaves
chives
for each roll 100g remoulade
and 100g tomato sauce
Mix the milk, egg, flour and salt together to form a batter.
Leave it in a warm place for 15 minutes.
Heat up the oil and fry some of the batter on both sides.
Make 6 crêpes this way.
Fry the fish fingers for 5 to 8 minutes.
Wash the lettuce and the chives. Keep 12 chives for garnish.
Cut the remaining chives into little pieces.
On each crêpe, put one lettuce leaf, remoulade and tomato
sauce. Place 2 fish fingers on top and roll it tightly together.
Garnish with chives and serve.
French Polynesian Fish Course
Poisson à la Vanille
2 tranches de poisson
2 « fei », 150g de haricots verts, 100g de
carottes, 2 petites courgettes
1 gousse de vanille
1 bol de lait de coco
1 oignon, 1 citron jaune
Huile d’olives, sel, poivre
Mariner les tranches de poisson dans le jus de
citron pendant 30 minutes
Bouillir les « fei » pendant 20 minutes, égoutter et laisser refroidir avant de
les couper en deux dans le sens de la longueur
Découper les carottes en « bâton », les faire cuire à la vapeur avec les haricots et les
courgettes pendant 10 minutes
Découper l’oignon en petits morceaux,
Dans une casserole, faire revenir les oignons, ajouter le lait de coco, remuer.
A ébullition, ajouter les graines de vanille, saler, poivrer, remuer, puis faire
mijoter à petit feu.
Frire les tranches de poisson
Faire dorer les tranches de « fei » dans la friture
Dresser votre assiette
Grou
pe
Scol
a ir e
Auti
Aver
a Mo
erai
Vanilla Fish
2 slices of fish
2 fei, 150g french beans, 100g carrots, 2 small courgettes
1 vanilla clove
1 bowl of coconut milk
1 onion, 1 yellow lemon
Olive oil, salt, pepper
Marinade fish slices in lemon juice for 30 minutes
Boil the fei for 20 minutes, strain, allow to cool down, then slice in
two
Cut carrots into batons, steam them for 10 minutes with the french
beans and courgettes
Dice the onion
In a saucepan, fry the onion, add the coconut milk and stir
Bring to the boil, add the vanilla seed, season with salt and pepper,
and then simmer on a low heat
Fry the fish slices
Brown the fei
Dress your plate
A fei is a cooking banana
Romanian Fish Course
Saramură de plătică
Timp de preparare: 1 oră
Ingrediente:
4 plătici, roșii, ardei iute, usturoi, lamâie, pătrunjel, sare grunjoasă
Mod de Preparare:
Se curăță peștii de intestine și branhii, se spală și se sterg bine.
Roșiile și ardeii se coc pe grătar. Se curăță, se amestecă cu 5-6
căței de usturoi pisați, zeamă de lămâie, sare și se
fierbe într-un litru de apă. Se adaugă pătrunjel tocat.
Se pune un strat de sare cu grosimea de 2-3 mm pe plita
(grătarul) fierbinte.
Cand sarea este foarte fierbinte, se asaza pestii pe ea.
Îi lași să se rumenească pe fiecare parte.
Când sunt prajiți, peștii se pun pe o planșetă și li se
îndepărtează solzii cu un cuțit ascuțit.
Peștii se pun pe un platou și îi acoperim cu saramura.
Secret: peștele și saramura să fie foarte fierbinți când sunt
puse împreună.
Se servește cu mămăligă
Gr
up
S
Mî col
ar
rs
a
Bream Brine
Preparation time: 1 hour
Ingredients:
2 breams, tomatoes, chilli, garlic, lemon, parsley, coarse salt
Preparation:
Clean the fish (gut), rinse and wipe well.
Bake the tomatoes and peppers on the grill. Clean, mix with
5-6 cloves of crushed garlic, lemon juice, salt and boil with
a litre of water. Add chopped parsley.
Place a layer of salt on the hot grill (thickness of 2-3 mm).
When the salt is very hot, place the fish on it.
Let the fish brown on each side.
When it is ready, put it on a board and remove the scales
with a sharp knife.
Put the fish on a plate and cover with the brine
Tip: the fish and brine must be very hot when combined.
Serve with polenta
Turkish Fish Course
Sebzeli Balık Buğulama
Balık – 200 gr.,
Ayçiçek yağı – 15 gr.,
Havuç – 20 gr.,
Kereviz – 10 gr.,
Maydanoz kökü -10 gr.,
Kuru soğan – 20 gr.,
Domates püresi – 3 gr.,
Tuz- 2 gr.,
Maydanoz – 3 gr.,
Limon.
Porsiyonlara bölünen balık yağlanmış tavaya
döşendikten sonra üzerine ince doğranmış havuç,
kereviz, maydanoz kökü ve soğan konulur. Yağ,
domates püresi, limon suyu, tuz ve su ilave edilerek
orta ateşte fırınlanır. Servisten önce balığın üzerine
ince doğranmış maydanoz serpiştirilir
İl
F
kö ınd
ğr ıkz
et
im ade
O
ku
lu
Fish Stew
Serves/Makes: 4 - 6
2 pounds fresh sardines or anchovies
1 onion, chopped very fine
1 tbsp chopped fresh dill weed
1 tbsp chopped fresh parsley
Salt and ground black pepper
1 1/4 cups fish stock
Lemon wedges, to serve
Wash the fish and arrange in a large
saucepan in alternate layers with the
onion and herbs. Add seasoning to taste
and pour in the stock. Bring to a boil,
cover, and simmer for 8 to 10 minutes.
Serve the Turkish Fish Stew with lemon
wedges.
Dessert
United Kingdom Dessert
Eton Mess
500g strawberries, hulls removed
400ml double cream
3 x 7.5cm ready-made meringue nests, crushed
1 tbsp ginger cordial
sprigs of fresh mint, to garnish
Purée half the strawberries in a blender. Chop the
remaining strawberries, reserving four for decoration.
Whip the double cream until stiff peaks form, then
fold in the strawberry purée and crushed meringue.
Fold in the chopped strawberries and ginger cordial.
Spoon equal amounts of the mixture into four cold wine
glasses. Serve garnished with the remaining
strawberries and a sprig of mint.
.
St
e
tin
us
g
Au
’s
Norwegian Dessert
TILSLØRTE BONDEPIKER
(4 personer)
4 epler
8 ss sukker
½ dl vann
3 ss smør
8 ss knuste diagestivekjeks
1 ts kanel
3 dl kremfløte
Skrell og skjær eplene i terninger. Blandes
sammen med 4 ss sukker og vann i en kjele og
kokes til eplene er møre.Avkjøl.
Smelt smør og resten av sukkeret sammen i en
stekepanne. Tilsett knuste kjeks og kanel.
Stekes på svak varme til blandingen har fått en
gylden farge. Avkjøl.
Pisk fløte til krem.
Eplemos, kjeksblanding og krem legges lagvis i
glass. Avslutt med krem på toppen.
Lå
nk
eS
ko
le
TILSLØRTE BONDEPIKER
Serves 4
4 apples
8 tbsp sugar
50ml water
3 tbsp butter
8 digestive bisquits
1 tsp ground cinnamon
300ml cream
Peel and cut apples into small cubes, remove the core.
Put apple cubes in a saucepan with 4 tbsp sugar and
water. Cook until tender. Cool.
Melt butter and remaining sugar in a frying pan. Add
biscuits and cook on low heat until light brown. Season
with cinnamon. Refrigerate.
Whip cream until fluffy.
Arrange apple sauce, crumble and whipped cream in
layers in glasses. Serve immediately.
Italian Dessert
Tirami Su
6 uova pastorizzate
2 confezioni savoiardi signora dita
3 cucchiai di zucchero
2 bicchierini di Cognac o Brandy
8 tazze di caffè espresso di dimensioni
4 cucchiai di cacao amaro in polvere.
500gr Mascarpone
Fare il caffè espresso e metterlo in una ciotola. Aggiungere un bicchierino di
cognac, un cucchiaino di cacao e lasciare raffreddare a temperatura
ambiente.
Separare i tuorli e gli albumi.
Nella ciotola sbattere i tuorli e lo zucchero fino a renderlo cremoso bianco.
Aggiungere il mascarpone e 1 bicchierino di cognac e mescolare. Lasciare il
composto nella ciotola.
Nella seconda ciotola, sbattere i bianchi delle uova a neve. E unirlo al
composto di mascarpone.
Rapidamente immergere un savoiardo per volta nella ciotola del caffè
espresso e disporli nel piatto di portata.
Cospargere con la miscela mascarpone : utilizzare circa 1/2 del mix di
mascarpone. Immergere un altro strato di savoiardi e formare un altro
strato come prima. Setacciare il cacao sopra il secondo strato di
mascarpone. Mettete in frigo per almeno 4 ore prima di servire.
Did 5º C
dat
ir
ico colo
“G.
Ve
rdi
”
Tiramisu
6 pasteurized eggs
2 packages savoiardi sponge fingers
3 Tablespoons sugar
2 shots (2fl oz) Cognac or Brandy
8 espresso sized cups of coffee
4 Tablespoons powdered unsweetened cocoa.
500g Mascarpone cheese
.
Make the espresso and pour it into shallow flat-bottomed bowl. Add one
shot of cognac, one teaspoon cocoa, and allow to cool to room
temperature. Separate the egg yolks and whites.
In the first mixing bowl, beat the egg yolks and sugar until creamy
white. Add mascarpone and 1 shot of cognac and mix until blended.
Leave this mixture in the bowl.
In the second mixing bowl, beat the eggs whites until fluffy. Fold beaten
egg whites into the mascarpone mixture. Mix only enough to blend.
Quickly dip a savoiardi in the espresso bowl. The savoiardi will quickly
absorb the espresso. Spoon a layer of egg/mascarpone mixture across
the layer of savoiardi. Use about 1/2 of the
mascarpone mix. Dip another layer of savoiardi and lay them on the
mascarpone mix. Layer them as before, sugar side down.
Sift cocoa on top of the second mascarpone layer.
Refrigerate for at least 4 hours before serving.
Spanish Dessert
Torrijas
Dulce típico de Semana Santa
1 barra de pan del día anterior
Leche
Piel de limón
1 rama de canela
4 cucharadas de azúcar
3 huevos
Azúcar y canela
Aceite de oliva
Cortamos el pan en rodajasy las ponemos en una fuente
En un cazo ponemos a hervir la leche con la canela, la piel el limón y
el azúcar, y la vertemos sobre el pan (directamente, en caliente)...debe empaparse muy bien por lo que echaremos todo...
dejamos que el pan se enfríe y que absorba toda la leche...
Mezclamos azúcar con canela y reservamos
Batimos los huevos...
Pasamos el pan por el huevo...
y lo ponemos en la sartén con el aceite bien caliente...
hasta que estén doradas.
Sacamos, escurrimos y ponemos en el plato con azúcar y canela en
lo que las rebozamos... ¡y listas para comer!
Al
de
b
ar
án
C
EI
P
Torrijas
Typical Holy Week dessert
1 loaf of bread. Better if it's yesterday bread
½ litre of milk
1 cinnamon stick
Powdered cinnamon
Lemon peel
4 spoons of sugar
3 eggs
750ml of olive oil
Pour the milk into a saucepan and heat. Add the sugar,
cinnamon stick and lemon peel .
Stir to dilute the sugar, before it boils remove from the heat and
leave it for 5 minutes so the flavours mix well
Slice the bread into slices of 2 cm.
Put each slice into the milk for 10 seconds
Heat the olive oil
In the meantime beat the eggs and then dip each slice of bread in
the eggs until completely covered. When the oil is hot fry the
bread. When each slice has a golden colour on both sides remove
from the oil and put on absorbent paper. Sprinkle the cinnamon
powder. You could also put some honey over it.
German Dessert
Quarkstollen
1 kg Mehl
2 Packungen Backpulver
300 g Zucker
2 Packungen Vanillezucker
4 Eier
eine Prise Salz
eine Prise Cardamon
1 Packung Rosinen
1 Packung gehackte Haselnüsse
500 g Butter
einige Tropfen Bittermandelaroma
einige Tropfen Rumaroma
½ Packung Citronat
½ Packung Orangeat
500 g Quark
Alle Zutaten zusammen verkneten und zu 6 kleinen Stollen
formen.
50 bis 60 Minuten bei 180 °C backen.
Nach dem Abkühlen mit flüssiger Butter bestreichen und mit
Puderzucker bestäuben.
Gr
W unds
inz
c
en hule
ho
hl -
Quarkstollen
1 kg flour
2 packs of baking powder
300 g sugar
2 packs of vanilla sugar
4 eggs
a pinch of salt
a pinch of cardamom
1 pack of raisins
1 pack of peeled almonds
500 g butter
Some drops of bitter almond flavour
Some drops of rum flavour
½ pack candied lemon peel
½ pack candied orange peel
500 g quark
Knead all ingredients into smooth dough, form 6 little stollen.
Bake it approximately 50 to 60 minutes at 180 °C.
When the stollen are cold grease them with liquid butter and
sprinkle with powdered sugar.
French Polynesian Dessert
Gâteau éponge à la banane
6 oeufs
1 verre de farine avec levure
1 verre de sucre
½ verre d’huile
des bananes
Peler les bananes et les passer à la moulinette pour obtenir une
bonne purée.
Séparer les blancs des jaunes d’oeuf puis mélanger les
jaunes avec le sucre.
Ajouter l’huile, la farine et un verre de purée de banane.
Mélanger pour obtenir une pâte bien homogène.
Monter les blancs en neige et ajouter le reste de sucre.
Incorporer le blanc en neige à la pâte.
Verser le mélange dans un moule et faire cuire à 180°c
pendant 45 minutes.
Gr
o
up
e
Sc
ola
i re
Au
ti
Av
er
a
Mo
e
ra
i
Banana sponge cake
6 eggs
1 cup of flour with yeast
1 cup sugar
½ cup oil
Bananas
Peel the bananas and puree them.
Separate the egg whites from the yolks and mix the yolks with
the sugar.
Add the oil, flour and a glass of banana puree.
Mix until dough is well blended.
Beat the egg whites until stiff and add the remaining sugar.
Stir the egg whites into the batter.
Pour the mixture into a mould and bake for 45 minutes at 180°c
Romanian Dessert
Poale-n brâu
Timp de preparare: 2 ore
Aluat:
500 gr. faina, drojdie, sare, apa,1pahar de lapte, 1 ou, 1 lingura
de zahar
Umplutură:
500 g brânză de vacă, 100 g zahăr
1 plic zahăr vanilinat, 2-3 ouă
coaja rasă de la o lămâie, 1 lingura de gris
Frământăm aluatul compus din făină, zahăr, ouă , lapte şi
drojdie, lăsăm la dospit timp de 40-50 de minute, apoi punem
aluatul pe masă şi mai frământăm câteva minute. Acoperim şi
mai lăsăm 15 minute la dospit.
Se ia o cantitate mica din aluat (de marimea unei nuci) si
intindem o foaie cu grosimea de 2 cm. Pe jumatate din ea se
pune cu lingura umplutura (crema de brânză, zahăr, zahăr
vanilinat, ouă, gris şi coaja rasă de la o lămâie) apoi se impatura.
Se prajeste in uleiul incins, la foc potrivit.
La final se pudreaza cu zahar.
Gr
up
S
Mî col
ar
rs
a
Cheese doughnuts
Preparation time: 2 hours
Dough:
500 gr. flour, yeast, salt, water, 1 glass of milk, 1 egg, 1 tablespoon of sugar
Stuffing:
500 g cottage cheese, 100 g sugar
1 sachet of vanilla sugar, 2-3 eggs, lemon peel
1 tablespoon of semolina
Knead the dough made from flour, sugar, eggs, milk and yeast.
Leave it rise for 40-50 minutes, then put the dough on the
table and knead a few minutes more. Cover and let it rise for
15 more minutes.
Take a small amount of dough (the size of a walnut) and
stretch a sheet of about 2 cm thick. Take a tablespoon and put
the stuffing on half of it (cream cheese, sugar, vanilla sugar,
eggs, semolina and lemon peel) and then fold.
Fry in hot oil at medium heat.
Finally, dust with sugar.
Turkish Dessert
Künefe
500 gr tel kadayif
4 yemek kasigi tereyag
300 gr tuzsuz cecil peyniri
3 su bardagi seker
3 su bardagi su
Ogutulmus antep fistigi (uzeri icin)
Bir tencerede, 3 su bardagi seker ve suyu kaynatin, sogumaya birakin.
Tereyagini eritin ve tel kadayifin uzerinde gezdirin. Elinizi kullanarak
tereyaginin kadayif icinde guzelce karismasini saglayin.
Bu sirada, elinizle tel kadayiflari cekerek mumkun oldugunca kucuk
parcalara bolun. Orta boy bir tepsiyi yaglayin ve tel kadayifin yarisini
tepsinin dibine doseyin. Elinizle ustten bastirarak tel kadayiflari iyice
sikistirin. Dilimlediginiz tuzsuz cecil peynirini (yaklasik ½ cm kalinliginda)
tepsideki tel kadayifin uzerine esit sekilde doseyin. Son olarak tel
kadayifin diger yarisini peynirlerin uzerine yayin ve yine uzerinden elinizle
bastirarak sikistirin.
Onceden isitilmis 200 C (400 F) firinda uzeri kizarana dek pisirin. Uzeri
kizardiktan sonra firindan cikarin ve duz bir tepsi yardimiyla kunefeyi alt
ust edin. Tekrar firina verin ve ters cevirdiginiz yuzu de kizarana dek
pisirin. Firindan cikardiginiz sicak kunefenin uzerine soguk serbeti
gezdirerek dokun. Yaklasik 5-7 dakika sonra suyunu cekecektir.
Istediginiz sekilde dilimleyin ve uzerine cekilmis antep fistigi
serperek servis yapin.
İl Fın
kö
ğr dıkz
et
im ade
O
ku
lu
Künefe
For Künefe:
500g shredded phyllo dough
300g unsalted, shredded mozzeralla cheese or any other white, stringy,
unsalted cheese
4 tbsp butter
For Syrup:
3 cups sugar
For Decoration:
3 cups water
Ground pistachios for garnish
In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water.
Bring to a boil. Then turn the heat off and let it cool.
Melt the butter and pour all over the shredded dough. Mix it using your
hands and make sure they get mixed up well. Meanwhile, split the
shredded dough into small pieces by pulling them apart with your fingers.
Grease a middle size oven tray or Pyrex dish. Then, spread half of the
shredded dough and press down using your hands. Slice the Mozzarella
(about ½ cm thick). Place sliced cheese over the shredded dough evenly
and then cover with the remaining shredded dough. Again press down to
compress using your hands.
Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns
light brown. Then, take it out of the oven and turn upside down with the
help of a flat tray. Again bake until the other side turns light brown.
Pour the cooled syrup all over the hot Kunefe and set aside for 5-7
minutes before serving. After the syrup is absorbed slice the Kunefe as
you like and garnish with ground pistachio. Serve hot immediately.
With thanks to all the staff and
pupils involved in this project
And of course, the mascots!