COMENIUS MULTILATERAL PROJECT 2011-2013 First Real European School Cultural Olympics (FRESCO) C C O O O O K K E E R R Y Y B B O O O O K K PROJECT MEETING IN ROMANIA 28.11.2011-3.12.20 The project First Real European School Cultural Olympics (FRESCO) has been founded with the support from the European Commision. This material reflects only the view of the authors, and the European Commision cannot be held responsible for any use which may be made of the information contained.
Transcript
COMENIUS MULTILATERAL PROJECT2011-2013
First Real European School Cultural Olympics(FRESCO)
CCOOOOKKEERRYYBBOOOOKK
PROJECT MEETING IN ROMANIA28.11.2011-3.12.20
The project First Real European School Cultural Olympics(FRESCO) has been founded with the support from the EuropeanCommision.
This material reflects only the view of the authors, and theEuropean Commision cannot be held responsible for any usewhich may be made of the information contained.
German kitchenRoulades with red cabagge............................................pag. 4 Potato pancakes with chunky apple sauce.....................pag. 5Herrencreme.....................................................................pag. 6
Dutch kitchen Hutspot...............................................................................pag. 10Pea soup with sausages..................................................pag. 11Semolina pudding with lemon and red fruits sauce.......pag. 12
!çindekiler:1/2 kilo tuzlu asma yapra"ı 2 su barda"ı pirinç2 tane kıyılmı! so"an1 küçük bardak zeytinya"ıTuz1 tatlı ka!ı"ı kuru nane1 tatlı ka!ı"ı kırmızı biber1 tatlı ka!ı"ı kara biberBir avuç ku! üzümüBir avuç fıstıkBir çimdik !eker2 fincan kıyılmı! maydonoz1 adet dilimlenmi! limon
Yapılı"ı:1. Kıyılmı! so"anları zeytinya"ında az pi!irin.2. Pirinci yıkayın ve bir kaseye koyun.3. Pirince tuzu, kuru naneyi, kırmızı biberi,karabiberi,ku! üzümü,fıstık ve !ekeri ilave edip karı!tırın.4. Pi!mi! so"anları ve kıyılmı! maydonozu da ekleyipkarı!tırın.5. Masaya yaprakları yayın.6. Resimde görüldü"ügibi,karı!ımdan koyarakyaprakları sarın.7. Sarmaları bir tencereyedizin.8. Kalan ya"ı üzerine koyun. 9.Sarmaya yeteri kadar sıcaksu ilave edin.Dilimlenmi! limonları üzer-ine dizin.10.Su kaynadı"ında sıcaklı"ıazaltıp 20 dakika dahaçekmesini bekleyin.11.Pi!tikten sonra yarım saatso"umaya bırakıp öyle servisyapın.
SARMA
Ingredients:1/2 kilo salty grape leaves
2 glasses of rice2 onions chopped
1 small glass of olive oilSalt to taste
1 teaspoon of dried mint1 teaspoon of red pepper flakes
1 teaspoon of black pepperA handful of dried black
currantsA handful of pine nuts
Pinch sugar2 cups of chopped parsley
1 sliced lemon
Method:1. Chop the onions and fry in half in the olive oil.
2. Rinse the rice. And place in a bowl.3. Add to the rice the salt, dried mint, red pepper
flakes, black peppers, dried black currants, pine nuts,sugar and mix.
4. Add the chopped parsley and fried onions and mixwell.
5. Spread the leaves on atable and fill with rice.
6. Wrap all of them as in thepicture above.
7. Put all of them in thesaucepan.
8. Pour the rest of the oliveoil on it.
9. Add enough boiling waterto cover the sarma.
Put the sliced lemon on top.10. When it’s boiled reducethe heat and simmer for 20
minutes until the rice isdone.
11. Turn off the heat andleave to rest in the pot for
half an hour before serving.
18 3
FIRST REAL EUROPEAN SCHOOLCULTURAL OLYMPICS
(FRESCO)
The Comenius multilateral project “First Real European School Cultural Olympics” isa project created by 5 schools, coming all over Europe.
Inspired by the Olympics which will take place next year in London, the project wantsto appraise the experience exchange among students and teachers from different Europeancountries: Germany, Finland, Holland, Romania and Turkey.
The main goal of the activities implied by the development will be to build bridgeslinking the schools representing the countries mentioned above and create opportunities for stu-dents and teachers to discover real European values.
Throughout the two-year project time span the students and teachers will have a greatchance to become familiar with different customs and traditions, discover important culturalpersonalities, inspirational people and works in the field of music and sport, from the coun-tries involved in the project and improve their computing abilities. As the language of com-munication during the progress of this project is English the main benefits of participants willbe the improvement of their communicative skills in English.
The activities included in the project will be performed in parallel in each country andthe participants will have the opportunity to present the results of their work during the proj-ect meetings which have been scheduled by the representatives of the countries involved in theactivities.
Als erstes klopft man die Rouladen, wie ein Steakflach, dann würzt man sie mit Salz, Pfeffer und Pa-prika. Danach muss man den Senf auf die Rouladenverbreiten.Wenn man das mit den anderen drei Rouladengemacht hat bratet man sie in Öl, würzt das Hack-fleisch, und tut ungefähr die Hälfte von den Zwiebelnund die Hälfte vom den gewürzten Hackfleisch dazu.Dann bindet man sie zusammen, oder tut ein Spieß insie hinein.Man brät die Rouladen auf allen Seiten bei einerhohen Temperatur, bis sie eine gute braune Farbehaben.Dann dämpft man die klein geschnittenen Paprikasund die übriggebliebenen Zwiebeln in einem Topfmit 200 ml Wasser. Wie viel Zeit das braucht, hängtvon dem Topf ab, in dem man die zutaten dämpft. Ineinem normalen Topf dauert es anderthalb Stunden,in einem Schnelltopf dauert es aber nur 30 Minuten. Wenn die Rouladen fertig sind würzt man die Sauceund bindet sie vielleicht ein bisschen mit Mehl.Man schneidet die Äpfel und den Rotkohl in kleineStücke, fügt zwei Teelöffel Zucker und Essig dazuund dämpft dies 40 Minuten in einem Topf mit dreiTeelöffeln Wasser, bis der Rotkohl eine lila Farbehat.Dann probiert man es, vielleicht muss man nochetwas Zucker und Essig hinzufügen.Dazu schmecken am besten Semmelknödel oderKartoffeln.
Roulades withred cabbage
Ingredients:
4 roulades 3 tablespoons mustard
2 onions1 head red cabbage
1 large apple50 g oil
250 g ground beef,1 green, 1 red pepper
4 spices:-salt
-pepper-Paprika, sweet
-sugar-Vinegar (herbal - / white balsamic vinegar)
-clove
Making roulades using red cabbage
First you knock the roulades like a steak, then youspice them with salt, pepper and paprika und after
that you put the mustard on it.When you have done that with the other threeroulades you roast them in oil, then spice the
ground beef and put approximately half of theonions and half of the ground meat on the roulades.
Then you tie them up or put a spit in the roulades.Roast the roulades at a high temperature on all
sides, so that they get a good brown colour. Stewthe small sliced paprika and the remaining onions ina pot with 200 ml water. How much time that needs
depends on the pot in which you put the ingredi-ents. In a normal pot it needs one and a half hour,but in a pressure cooker it only takes 30 minutes.
After the roulades are ready you spice the sauce andmaybe bind it with some flour, if necessary.
Cut the apple and the red cabbage into small pieces,then add two tablespoons of sugar along with the
vinegar and the clove and stewed with three table-spoons of water in a pot. Do this for about 40 min-
utes until the cabbage has a purple colour. Thentaste it. You might add some vinegar and sugar. The
tastiest side dishes are bread dumplings.
MANTI!çindekiler:550 gram un3 çorba ka!ı"ı un2 yumurta 2 bardak su2 küçük so"an1/3 demet maydonoz250 gram kıyma1 büyük domates6 ka!ık margarin ya datereya"ı1/2 ka!ık acı biber1/2 ka!ık karabiber6 ba! sarımsak500 gram yo"urt
Yapılı"ı:1. 1/3 fincanı ayırıp,geri kalan unu geni! bir kabakoyun.2. Unun ortasını çukur yapıp,yumurtaları kırın vetuzu ekleyin.3.Yava! yava! 2/3 fincan su ekleyip katı bir hamuryo"urun 7-8 dakika daha yo"urduktan sonra hamuruikiye ayırıp üzerine nemli bir bez örterek,hamuru 10dakika dinlendirin. 4. Bu arada kıyılmı! so"an,kıyma,maydonoz,tuz vebiberi bir kapta bir araya getirin.5. Çalı!aca"ınız yüzeyi unlayın ve ilk parça hamuru 1mm kalınlı"ında açın6. E!it parçalara ayırdı"ınız hamura 1er ka!ık iç koyun.7. Hamuru rahat kapatmak için su ile ıslatın8. Parmaklarınızı kullanarak,resimdeki gibi mantıyı kap-atın.9. Tuz eklenmi! geni! bir tencerede suyu kaynatın vekaynayan suya mantıları ekleyin. Mantılar su yüzeyineçıkana kadar 15-20 dakika kaynatın.
Sos ve servis1. Bu arada yıkayıp ku!ba!ı do"radı"ınız domatesitereya"ında biraz soteleyin;2. Soydu"unuz ve iyice ezdi"iniz sarımsa"ı yo"urdaekleyerek kıvamlı bir sos yapın.3. Servis yapmadan önce, taba"a koydu"unuz mantınınüzerine önce sarımsaklı yo"urt sonrada domates koyarakservis yapın.
MANTIThis recipe is known under the same name in
the various regions of Anatolia Originally fromCentral Asia, mantı are considered a main dish and not afirst courseThey can be served with their cooking liquid
or drained and served with a sauceHere nothing iswasted: if the cooking water isn't used, it's saved and
serves as the base for a soupIn the Bolu region, yogurt and tomato sauce are re-
placed by a mixture of dried cheese and chopped wal-nutsHalf a teacup full of dried cheese is combined with2 teacups of chopped walnutsThe mixture is served on
drained manti and everything is drizzled with meltedbutter In other regions, tomato sauce is replaced with a
mixture of melted butter seasoned with paprika that hasbeen heated briefly in the skillet
Ingredients:550 g of flour
3 tablespoon of salt2 eggs
2 glasses of water2 small onions
1/3 bunch parsley250 g ground meat
1 large tomato1/2 spoon of paprika
1/2 spoon pepper6 cloves of garlic
6 spoon of butter or margarine500 g yogurt
Method:1. Sift the flour into a large bowl, setting aside 1/3 cup
2. To the rest, add 1 spoon ofsalt Mix well and make a wellin the center Place the eggs in the well
3. Make a firm dough, gradually adding 2/3 cup water Con-tinue kneading for 7-8 minutes, then divide the dough in half
and let rest for 10 minutes covered with a damp cloth4. Meanwhile, combine the finely chopped onion, meat,
parsley, 1/2 spoon of salt and pepper in a bowl5. Sprinkle your work surface with flour Roll out the first
piece of dough to a 1 mm thickness6. Place 1 spoonful of filling at regular intervals on the dough
7. Brush the dough between the filling with water8. Using your fingers, seal the mantı by pressing around each
mound of filling9. Bring some salted water to a boil in a large pot; add mantı
and cook for 15-20 minutes, until they rise to the surfaceSauce and serving
1. Meanwhile, wash and chop the tomato; sauce for a fewminutes in the butter; add the paprika;
2. Peel the garlic and crush in a mortar; add the yogurt andmix well to make a smooth sauce
3. Just before serving, place mantı in a serving platter Pour onthe garlic-yogurt sauce and garnish with the tomato sauce
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A!UR!çindekiler:3 su barda"ı a!urelik bu"day1/2 su barda"ı nohut1/2 su barda"ı kurufasulye1/2 su barda"ı kuru üzüm5-6 adet kuru incir 5-6 adetkuru kayısı2-3 dilim kıyılmıs portakalkabu"u6 fincan !eker1 su barda"ı iri çekilmi! cevizyada fındık içibir çimdik tarçınbir çimdik tuz
YAPILI#I:1. Nohut ve kuru fasulyeyi 1 gece önceden aynıkapta ıslatın. Daha sonra suyunu süzüp, düdüklütencereye aktarın. Üzerini iki parmak geçecek !ek-ilde so"uk su ilave edip 30-35 dakika kadar kay-natın.2. Bu"dayları güzelce yıkadıktan sonra suyunusüzün. Sıcak su ile ak!amdan ıslatın. Bir tencereyeaktarın. Bu"dayların üzerine dört parmak geçecek!ekilde so"uk su ile yumu!ayana kadar kaynatın.3. Kayısı, üzüm ve inciri güzelce çöplerini ayık-layın ve yıkayın. Kayısılar ı tavla zarı büyük-lü"ünde do"rayın. Bir tencereye kayısı ve üzümleriaktarın ve bunların üzerlerini iki parmak geçenso"uk su ile 10-15 dakika kadar kaynatın.4. Büyükce bir tencereye kaynatılmı! nohut ve fasu-lyeyi, bu"dayı ve portakal kabu"u ve kuru mey-vaları sularıyla beraber aktarın. Suyu yeterli de"ilseyeterince kaynamı! su ilave edin.5. Tencerenin altını orta hararetli ate!e getirin. Kay-namaya ba!layınca !ekerini ilave edin. (#ekerinmiktarını kendi damak zevkinize göre ayarlaya-bilirsiniz.)10-15 dakika kadar daha kaynatın.6. Altını kapatın. Tavla zarı büyüklü"ünde do"ran-mı! incirleri ve yer fıstı"ını ilave edin. Bir çimdiktuz katın ve karı!tırın. (koyu kıvamlı bir a!ureisteyenler bu noktada 1 su barda"ı so"uk su ile in-celtilmi! 1 çorba ka!ı"ını!asta ilave edebilirler)7. Tarçın ve cevizi servis tabaklarına koyduktansonra üzerine serpin.
A!URIngredients:
3 cups of wheat1/2 a cup of chickpeas
1/2 a cup of beans1/2 a cup of sultanas
5-6 dried figs and 5-6 driedapricots
2-3 slice of orange peels6 cups of sugar
1 glass of walnuts or hazel-nuts
2 teaspoons of cinnamon1 teaspoon of salt
Method:1. Wash wheat chickpeas and beans.
Soak the wheat in a pot overnight and soak the chick-peas and beans in a second pot overnight.
2. Dice orange peels and add into the wheat with 10cups of water boil on low heat until the wheat is soft,
boil the chickpeas and beans together in a separatepot.
3. Add the chickpeas and beans with their stock to thewheat pot and boil everything together for a while.
4. Add in sugar and continue cooking then add in sul-tanas and chopped apricots.
5. Add in diced figs stir and lower the heat let cook for10 minutes and then remove from heat, cover and let
sit for half an hour.6. Pour into serving bowls while still warm let cooland then sprinkle crushed walnuts or hazelnuts and
cinnamon on top.
Kartoffel-puffer mit Apfelmus
Kartoffelpuffer/Reibeplätzchen: · 1 kg Kartoffeln· 2 Zwiebeln· 2 Esslöffel Stärkemehl· 1/4 Esslöffel geriebeneMuskatnuss· Öl· eine Prise Salz1. Schälen und reibenSie die Kartoffeln undquetschen Sie so vielFlüssigkeit wie möglichaus.2. Geben Sie nun dasStärkemehl, dieMuskatnüsse und ein wenig Salz zu den Kartoffeln.Stellen Sie alles zur Seite.3. Erhitzen Sie eine Pfanne und geben Sie Öl aufden Boden, möglichst viel da sonst der Kartof-felpuffer hängen bleibt.4. Wenn das Öl heiß ist rühren Sie noch einmal dasKartoffelgemisch. Danach geben Sie einengehäuften Esslöffel (es ist besser ein bisschen mehrzu verwenden) in die Pfanne und drücken ihn plattzur einer Art platten Frikadelle. Schütteln Sie diePfanne leicht um das Anhaften von unten zu verhin-dern. Nach ca. 3 Minuten oder wenn Sie sehen, dassder Puffer braun sind, drehen Sie sie vorsichtig.5. Drehen Sie sie immer und immer wieder, bis siebraun genug für Sie sind. Das entscheidende istdanach die Plätzchen richtig von der Pfanne zulösen.6. Legen Sie die fertigen Kartoffelpuffer nun aufKüchenpapier, damit das Fett ein wenig aufgesaugtwird.
Apfelmus:· Äpfel· Zucker1. Schälen Sie die Äpfel und entfernen Sie dieKerne.2. Kochen Sie die Äpfel mit ein bisschen Wasser.3. Geben sie so viel Zucker wie Sie mögen dazu
Potato Pancakes with
Chunky Apple Sauce Potato
Pancakes:· 1 kg potatoes
· 2 onions· 2 tablespoons starch
flour· 1/4 tablespoons
ground nutmeg· oil
· Pinch of salt 1. Peel and grate pota-
toes and onions.Squeeze out as much
liquid as possible.2. Add starch flour, nut-
meg and salt. Stir welland set aside.
3. Heat up a pan. Cover the bottom of pan with oil.You will need quite a bit or the potato pancakes will
stick. 4. When the oil is hot, stir the potato mixture againand place a heaped tablespoon of it the pan, press-ing it down with a spatula immediately, forming a
patty (it is better to use a bit more). We would rec-ommend only placing up to three patties in the pan.
Slightly shake the pan to prevent the patties fromsticking to the bottom. After about three minutes orwhen you see that the patties are starting to brown,
carefully flip them over. 5. Turn them over and over again until they are
brown enough for you. The crucial part for them tostick together and not on the bottom really is the
first turn. 6. Lay them out on paper towels to soak up some of
the fat.
Apple Sauce: · Apples· Sugar
4. Peel the apples and remove the cores5. Cook the apples with a little bit of water
6. Add as much sugar as you like
516
HerrencremeZutaten:· 1 Päckchen Puddingpulver, Vanille· 400 ml Milch· 250ml Sahne· 3 EL Weinbrand· 1 Päckchen Schokoladenraspeln
Zubereitung:Als erstes den Vanillepudding mit der Milch nach An-weisung kochen. Diesen erkalten lassen und in derZwischenzeit Sahne sehr steif schlagen.Der erkaltete Pudding wird mit einem Handrührgerätaufgeschlagen, der Weinbrand darunter gerührt unddie Schokoraspeln werdendarauf verstreut. Die steif geschlagene Sahne wird miteinem Löffel darunter gezogen. Alles für ein bis zweiStunden in den Kühlschrank.
HerrencremeIngredients:
· 1 packet blancmange powder, vanilla· 400 ml milk
· 250ml cream· 3 soup spoons rum
· 1 packet chocolate sprinkles
Cooking:First, cook the blancmange powder with milk (look at
the instructions on the packet). Put the custard in thefridge, until it is cooled.
During this time, whisk the cream until it is very stiff.After that, the cool custard must be stirred and then
the chocolate sprinkles put on the top.Spoon the stiff cream on the top of the Herrencreme.
Put it in the fridge for one or two hours.
Cozonac cunuc" sau mac
IngredienteAluatul: 800 gr. fain$, 100 gr. margarin$, 50 gr. ulei, 150 gr.zah$r, 40 gr. drojdie, 500 ml. lapte, 4 g$lbenu!uri, o lin-gur$ gri!, o linguri%$ ras$ de sare;
Mod de preparare:Se pun drojdia !i o linguri%$ de zah$r în jum$tate depahar de lapte c$ldu%. Se amestec$ !i se pune deopartes$ creasc$. Se cerne f$ina într-un vas adânc. Peste ea setoarn$ drojdia crescut$ !i se amestec$. Se tope!te mar-
garina împreun$ cu uleiul !i se amestec$ cu faina. Se adaug$ g$lbenu!urile frecate cu sarea, zah$rul ,gri!ul !i la sfâr!it se adaug$ laptele c$ldu% amestecândtot timpul, s$ nu se fac$ cocoloa!e. Se fr$mânt$ !i sebate pân$ apar bule de aer. Aluatul se presar$ cu fain$,se acoper$ cu un !ervet !i se pune deoparte s$ creasc$.Prepararea umpluturii de nuc$: Se pun la fiert apa !izah$rul. Când fierbe se adaug$ nuca m$cinat$ !i sefierbe pu%in. Se stinge focul !i se adaug$ romul. Se las$s$ se r$coreasc$. Prepararea umpluturii de mac se facela fel ca cea de nuc$ cu deosebirea c$ în loc de rom sepune coaja de l$mâie rasa.Prepararea cozonacului: Se pune mult$ f$ina pe masade lucru,iar mâinile se vor da prin f$in$ tot timpul. Alu-atul crescut se r$stoarn$ pe mas$, se împarte în dou$. Ojum$tate se întinde cu mâna de m$rimea tipsiei, pesteea se întinde umplutura de nuc$, se ruleaz$ !i cu grij$ sepune în tipsia bine uns$. La fel se procedeaz$ cucealalt$ jum$tate care se umple cu mac. Se ung co-zonacii cu g$lbenu! de ou , se mai las$ s$ creasc$ în tip-sie cca. 10 min., se pun apoi în cuptorul înc$lzit înprealabil. Se coace la temperatura de 180-200 gradecca. 45-6o min. Se scot când sunt rumeni. Se scot calzidin tipsie !i se pudreaz$ cu zah$r când sunt reci.
RomanianWalnut
SPONGE CAKERomanian cozonac is a slightly sweet yeast-raised egg
bread, similar to hoska, that is traditionally eaten for Easter,Christmas and New Year's. Bulgarians call this bread kozu-nak. It's considered the Italian panettone of the Romanians.
When the cozonac dough is filled with farmers cheese, itbecomes a pasca, similar to a Polish kolacz.
· 1 ounce walnuts (optional)· 1/2 cup confectioners' sugar (optional)
Preparation:· Scald 1/2 cup milk and stir in 2 1/2 tablespoons flour
until smooth. Let cool 10 minutes. · Heat another 1/2 cup milk just until lukewarm. Do not
scald. Place yeast in a small bowl and pour lukewarmmilk over, stirring until dissolved. Add yeast mixture to
flour paste and beat until large air bubbles appear. Coverand let rise at least 15 minutes.
· Heat the remaining 1/4 cup milk to lukewarm. Do notoverheat. Pour into a warmed large bowl or bowl of a
stand mixer. Add, stirring after each ingredient, the eggyolks, sugar, raisins, zest, yeast mixture and flour. Kneadabout 10 minutes by machine or 15-20 minutes with but-
tered hands while still in the bowl, adding butter as neces-sary to achieve a nonsticky, pliable, moist ball of dough. Itwill probably take about 3 ounces of butter. Save the rest. · Add rum, vanilla and oil and knead another 2-3 minutes.
Cover bowl with greased plastic wrap and let rise untildoubled. Punch down and with hands dipped in some ofthe reserved melted butter, knead another 5-10 minutes. · Heat oven to 350 degrees. Coat a 10- to 12-inch round
pan that is at least 3 inches deep with cooking spray.Using buttered hands, twist the dough and place in thepan. Cover with greased plastic wrap and let rise until
dough reaches the top of the pan. · Mix 1 large egg yolk with 1 tablespoon cold waterand brush top of dough. Sprinkle walnuts and a fewraisins on the dough, if desired. Bake 1 hour or untiltoothpick tests clean or an instant-read thermometer
registers 190 degrees. · Remove from pan and cool on wire rack. If you
wish, while the cake is still hot, sprinkle with con-fectioners' sugar and walnuts.
156
Mititei Ingrediente:pentru compozi%ia de mititei avem nevoie de 1/2 kgde carne de vac$ gras$ de la ceaf$ (sau amestecat$ cucarne de porc),1 linguri%$ de piper, un vârf de cu%it de bicarbonat sau1/2 pahar mic de sifon,1 linguri%$ de cimbru,1 c$p$%ân$ de usturoi, Sarepiper.
Preparare compozi$ie de mititei: Carnea se trece de trei ori prin ma!ina de tocat !i seamestec$ cu sare, piper, bicarbonat sau sifon !i cim-bru. Separat, se prepar$ usturoiul pisat, amestecat cu2-3 linguri de ap$.Îl strecura%i !i amesteca%i zeama cu toc$tur$ de
carne !i condimente, dup$ care ol$sa%i 2-3 ore la rece.Lua%i cu linguri%a cantit$%i
potrivite !i forma%i mititeii,rulându-i cu palmele umezite cuap$.
RomanianGrilled
Minced MeatRoll
Meat is one of the main elements ofmost Romanian but other popular
ingredients include potatoes, beansand different other vegetables.
some ground pepperjuniper berries and caraway2-3 tablespoons meat broth
salt
Directions:
All ingredients are mixed thoroughlyin a large bowl. The bowl is then put in the refrigera-
tor and left until the next day. With wet hands, take ta-blespoons of mixture and shape into rolls,
approximately two to three inches long and one inchthick. Before placing on grill, grease rolls with oil.Cook for seven minutes on each side over medium
flames
PYTTIS6 – 8 keitettyä kylmää perunaa 300 g kypsää lihaa tai makkaraa 2 sipulia 2 rkl voita tai öljyä suolaa valko- tai mustapippuria persiljasilppua 4 kananmunaa
1. Kuori perunat ja leikkaane sekä liha mahdollisim-man pieniksi kuutioiksi.Hienonna sipuli. 2. Ruskista perunat ja sipulitilavassa paistinpannussa.Paista lihakuutiot erikseenja yhdistä sitten peruna-sip-uliseokseen. Mausta suo-lalla ja pippurilla jakuumenna. 3. Paista jokaiselle ruokaili-jalle muna. Sirottele persil-jasilppu pyttipannunpinnalle ja nosta päälle pais-tetut munat.
PYTTIS(A Finnish leftover stir-fry)
6-7 boiled potatoes1 -2 onions
250 g sausage or leftover meatbutter or margarine
salt1 Fried egg/ person
1. Peel the potatoes and cut them into small cubes.2. Chop the onion and dice the sausage/meat.
3. Fry the onion till the colour is a light brown yellow-colored. Heat up the other pan for the eggs.
4. Add the potatoes and sausage and keep frying them.5. Start frying the eggs on the other pan.
6. Add salt and pepperaccording to your own
taste.7. Serve dish with fried
eggs and salad.
14 7
MAMMAN MARJAPIIRAKKAPohja100 g margariinia& dl sokeriamuna2 dl vehnäjauhoa1 tl leivinjauhetta
1. Vaahdota rasva ja sokeri.Lisää muna ja jauho-leivin-jauheseos. 2. Sekoita tasaiseksi taiki-naksi. Painele taikina pi-irakkavuoan (Ø 26 cm)pohjalle ja reunoille. 3. Levitä marjat päälle.(Ripota halutessasi marjoillehiukan sokeria.) Sekoitamuut täytteen aineet keskenään ja kaada marjojenpäälle. 4. Paista 200° asteessa noin 30 minuuttia.
Grandma'sberry pie,
shortcrust pastryBase:
100 g margarine or butter 1/2 dl sugar
1 egg2 dl plain wheat flour1 tsp baking powder
Filling:3 dl berries
2 dl creamy soured milk1/2 dl sugar
1 tsp vanilla extract or vanillasugar 1 egg
1. Preheat the oven to 200° C.Assemble a round pie dish
(diam. 8-9 "), the ingredientsand equipment.
2. Grease the pie dish3. Mix the flour and bakingpowder together. At. Put the
margarine or butter and sugarin a separate bowl and beat
with an electric whisk.5. Add the egg and whisk well.
6. Add the flour/baking powder into the foam. Fold Inevenly.
7. Put the pastry on the bottom and sides of the pie dish.8. Mix the filling ingredients together. Pour into the pie
dish.9. Bake in the centre of the oven 25-30 minutes.
Ciorb" de peri#oare
Ingrediente3 morcovi (cca 400 gr)1 gulie (cca 100 gr)1 r$d$cin$ p$trunjel (cca 150 gr)1 felie %elin$ (cca 50 gr)1 ceap$ mic$ (cca 50 gr)30 ml ulei8 costite porc (sau oase porc)1 lingur$ sare1 lingur$ vegeta1 ardei mic verde2 ro!ii1 l$mâie (sau sare de l$mâie sau bor!)Amestec peri!oare700 gr carne tocat$ de dou$ ori1 ceapa medie120 gr orez cu bob lung1 linguri%$ sare1 linguri%$ piper1 lingur$ f$in$10 fire p$trunjel2 ou$
Preparare· Toate zarzavaturile se cur$%$ !i se dau pe r$z$toareamare. Se pun la c$lit în ulei într-o oal$ mare.· Când se înmoaie un pic se pun costi%ele (sau oasele) dea-supra !i se acoper$ cu apa (cca 3.5 l apa). Se adaug$ sarea!i vegeta.· Se toac$ m$runt din cu%it ardeiul !i ro!iile !i se adaug$ !iele în sup$. Se fierbe totul cu capac cca 45 minute. · Cât timp fierbe supa face%i peri!oarele %inând cont de ur-m$toarele:- carnea tocat$ e bine s$ fie f$r$ mult$ gr$sime. - carnea se trece de dou$ ori prin ma!ina de carne, trebuies$ fie foarte fin$. - orezul pe care-l folosi%i s$ fie perfect uscat; îl pute%i punedirect din pung$ sau dac$ obi!nui%i s$-l sp$la%i, îl a!eza%iîntr-o strecur$toare la loc c$ldu! !i-l l$sa%i s$ se ususceperfect; e unul din secrete pentru ca peri!oarele s$ nu seîmpr$!tie în oal$.· Ceapa se d$ !i ea prin ma!ina de carne sau o da%i pe r$z$-toarea mic$. P$trunjelul se toac$ m$runt.· Într-un bol amestec$m toate ingredientele pentru per-i!oare !i fr$mânt$m bine.· Cu mâinile tot timpul umede form$m peri!oare de di-mensiunea unei nuci.· Când e fiart$ costi%a din supa putem pune peri!oarele,una câte una în sup$, având grij$ s$ le a!ez$m pe toatasuprafa%a oalei, nu le înghesui%i într-un loc. Lasa%i la fiertla foc mediu cca 10 minute. Peri!oarele fierte vor urca lasuprafa%$. Cât timp fierb peri!oarele spuma%i supa.· Dup$ 10 minute, stinge%i focul, pune%i capacul la oala !il$sa%i s$ se r$ceasc$ supa. Când s-a r$corit drege%i cusucul de l$mâie (sau sare de l$mâie sau bors) dup$ gust· Servi%i cu smântân$ al$turi !i pres$rat$ cu p$trunjel tocat.
Meatball soup
Romanian cuisine is known for its emphasis on soups, thefavorite being a meatball
soup called "ciorb$ de perisoare" (pronounced chore-bade perry-shwar-eh).
Romanians divide soups into two main categories: "supa"and "ciorba", the latter referring to recipes that have a dis-
tinct sour flavor to them.
This recipe is a "ciorba", pretty easy to make, and it takesabout 40 minutes from start to finish.
Ingredients:
1 lb of minced meat(ground chicken or pork are an alternative)
Benodigdheden:- Puddingvorm van ca. 1 literBereiden pudding:1. Was de citroengoed en snijdt van de langekanteenkap-jeaf van ongeveer 4 cm. Ditstukjeschil is later nodigvoorde saus.2. Raps de rest van de citroenschil en doe dezesamen metde melk en eensnufjezout in een pan met dikkebodem.Breng de melkaan de kook en laatdaarnanog 5 minuten-doorkoken op zachtvuurondervoortdurendroeren.3.Meng het griesmeel met 100 gramsuiker en voegdit-mengsel toe aan de melk. Laat het mengsel op laagvu-urnog 7 minutendoorkoken tot eendikkepap.Roerregelmatig.4. Spoel de puddingvormgoedom met koudwater. Giet nude pudding in de vorm en laatgoedafkoelen en minimaal3 uuropstijven in de koelkast.Bereidensaus:1. Doe het vruchtensapsamen met het stukjecitroenschil,het kaneelstokje en de 50 gramsuiken in een pan. Bren-gaan de kook en laatnog 5 minutendoorkoken.2.Meng de eetlepelaardappelzetmeel met 5 eetle-pelsvruchtensap. Roer tot een glad papje.3.Roer het zetmeelpapje door het vruchtensaus en roer toeeengebondensausontstaat.4.Laat de sausafkoelenServeren:- Houdt de puddingvormkort in eenbadje van warm water.Maakeventueel de bovenkant van de pudding voorzichtiglos van de randen met je vingers.- Plaatseenbord op de puddingvorm en draai het bord ende pudding tegelijkom.Laat de pudding voorzichtiguit depuddingvormgeleiden.* Serveer de pudding met de rode bosvruchtensaus. Tips:- komt de pudding moeilijkuit de vorm ? Het kan-helpenom de puddingvorm heel licht in tevetten met een-beetjeolie. Spoel de vormdanalsnoggoedom met koudwater voordat je de pudding erinschenkt.- Ooklekker met vanille. Laateengehalveerdevanillepeul-meekoken met de melk. Voordat het griesmeelerbij-gaatschraap je de overgblevenzwartezaadjesuit de peul enroer je dezegoed door de melk.- Meer citroensmaak: gebruik 2 citroenen, ditkan de pud-ding makkelijkhebben
Semolina pudding with lemon and red
fruits sauceIngredientsfor a pudding:
- 1 liter of milk- 1 or 2 lemons (see tips)
- 85 grams semonlina- 100 + 25 grams sugar
- 1 small cinnamon stick- 250 milliliters red juice
- pinch of salt- if necessary. 1 vanilla pod (see tips)
Requirements:- Pudding shape of about 1 liter
Prepare pudding:1. Wash the lemons well and cut the cap off one long sideabout 4 centimeter. This piece of skin needed later for the
sauce.2. Raps the rest of the lemon and place it along with milk
and pinch of salt in a heavy saucepan. Bring the milk toboil and let boil for 5 minutes after that on low heat, stirring
constantly.3. Mix the semolina with 100 grams of sugar and add this
mixture to the milk. Let the mixture over low heat for 7minutes to cook until a thick paste. Stir frequently.
4. Rinse the pudding mold well with cold water. Pour thepudding into the mold and allow to cool and at least 3
hours in the fridge.Prepare sauce:
1. Put the juice along with the piece of lemon peel, cinna-mon and 50 grams sugar in a pan. Bring to the boil and
cook for 5 minutes.2. Mix the tablespoon potato starch 5 tablespoons juice.
Stir until a smooth paste.3. Stir the starch paste by fruit sauce and stir to a thick sauce.
4. Let the sauce cool.Serve:
1. Keep the pudding mold briefly in a bath of warm water.If desired, make the top of the pudding gently from the
edges with your fingers. 2. Place a plate on the pudding mold and turn the board and
the pudding at the same time. Let the pudding out of thepudding mold guide.
Tips:- The pudding is hard from? It may help to shape the pud-
ding very light to be greased with a little oil. Rinse the pud-ding from still well with cold water before it gives the
pudding.- Also delicious with vanilla. Leave a halved vanilla pod to
the milk boil.Before the meal there will clear your remaining the black
seeds from the pods and stir it well with milk.- More lemon flavor, use 2 lemons, this could easily have
the pudding.Gemaakt door: Lotte Verduyn.
Korvapuusti2 & dl maitoa 25 g hiivaa 3/4 tl suolaa 1 dl sokeria 1 tl hienonnettua kardemummaa n. 7 dl vehnäjauhoja 100 g margariinia tai voita
Täyte:50 g margariinia tai voita n. & dl sokeria kanelia
Voiteluunmunaa
Pinnalle:Raesokeria
1. Liuota tuorehiiva kädenlämpöiseen maitoon, joskäytät kuivahiivaa lämmitä maito hieman lämpimäm-mäksi.2. Lisää taikinanesteeseen suola, sokeri ja karde-mumma.3. Jos käytät kuivahiivaa, sekoita se pieneen määräänjauhoja ja lisää taikinaan.4. Lisää jauhoja koko ajan alustaen, älä kuitenkaankoko jauhomäärää kerralla.5. Lisää loppuvaiheessa pehmeä rasva ja lisää vielätarvittaessa jauhoja. Alusta taikina tasaiseksi ja kim-moisaksi.6. Anna kohota lämpimässä paikassa hyvin peitettyinäkooltaan noin kaksinkertaiseksi.7. Kauli taikina noin 30x60 cm:n suuruiseksi levyksi.8. Levitä levylle pehmeä rasva ja ripottele päälle soke-ria ja kanelia.9. Kääri levy rullaksi, jätä saumakohta työpöytää vas-ten.10. Leikkaa rullasta vinottain paloja, jotka ovat lev-eämmältä puolelta noin 3 cm ja kapeammalta noin 11/2 cm.11. Nosta palat leivinpöydällä pystyyn niin, että ka-peampi puoli tulee ylöspäin. Paina molemmillapeukaloilla pullan päältä aivan pohjaan asti venyttäensamalla peukaloilla taikinaaulospäin.12. Anna kohota pellillä leiv-inpaperin päällä hyvin peitet-tyinä lämpimässä paikassa.13. Voitele leivonnaiset mu-nalla ja ripottele päälle rae-sokeria.14. Paista 225 asteessa uuninkeski- ritilätasolla 10-15 min-uuttia.
CINNAMONROLLSBasic sweet yeast dough:
2,5 d/ milk25 g fresh yeast
1 dl sugar 1 tsp salt
2 tsp coarsely crushed cardamom seeds 1 egg
100 g butter, softened7- 8 dl flour
Filling:softened butter sugar
cinnamon1 egg for glazing
sanding sugar for garnish
Dissolve the yeast in the lukewarm milk. Add the sugar,salt, cardamom and egg and mix well. Add the flour andbutter, mix and knead until the dough is elastic and starts
coming away from the side of the mixing bowl. Cover thebowl tightly and let the dough rise in a warm, draft-free
place until doubled in size.Roll out the dough into a rectangle, about 35 x 50 cm in
size and less than 1/2 cm thick. Spread a thin layer of but-ter evenly on dough and sprinkle generously with sugar
and cinnamon.Starting with the longer side, roll up the dough into a verytight cylinder, like a Swiss roll. Cut up the dough roll into
triangular pieces. Press down with the side of your handon every piece as shown in figure 4, to make a crease atthe centre so that the sides will spread out a bit. Plate the
pieces on a raking tray covered with baking paper.Cover the cinnamon rolls with towel and let rise
until doubled in size. Glaze the rolls withlightly beaten egg, sprinkle sanding sugarand bake at 225°C for 10 - 12 minutes, oruntil golden brown
and done.
12 9
Boerenkoolmet worst
Watheb je nodig:Ingrediënten: 1 rookworst, 125 g Spekblokjes,1 kilo aardappels, 600 gboerenkool (gesneden), snufje-zout, snufjepeper, 4 eetle-pelsmelk, 2eetlepelsboter,juspoederBereid-ing (ca. 30 min.) 1. Schil en snijdde aardappels in stukken. Was deboerenkool. 2. Breng de aardap-pels in eenruime pan met zout enruim water aan de kook. 3.Voegna 5 minuten de boerenkooltoe en leg hierop de rookworst (in plastic).Laatallesnog ca. 15 minutenkoken. 4. Bak deSpekblokjes in eenkoekenpan bruin en knapperig. 5.Maakondertussen de jus volgens de gebruiksaanwijz-ing en voeg de gebakkenSpekblokjesaan de jus toe.Prik of de aardappelsgaarzijn. 6. Als de aardappels-gaarzijngiet het vochtaf. Voeg de melk en boter toe enstamp ereenstamppot van. Breng op smaak met zouten peper. 7. Snijd de rookworst in plakjes. Serveer deboerenkool met de worst en de jus.
Informatie over boerenkool:Boerenkool met worst Boerenkool is eentraditioneel-Hollandsgerecht met alsbelangrijkstebestanddeel-boerenkool, datwordtaangevuld met aardappels.Boerenkool met worst is de meestgegetencombinatievan dezestamppot. Van boerenkoolwordtgezegd, dat-deze het bestegedijtalsereersteennachtvorstoverheen isgegaan. Dat is ook de redenwaarom deboerenkoolvaak pas wordtgeoogst en gegetenna deeerstenachtvorst. De stamppotboerenkool met worstwordtvaak op eentraditionelewijzegegeten, waarbijerin het midden van de stamppoteenkuiltjewordtge-maakt, waarin de jus wordtgegoten. De worst, die bijde stamppotboerenkoolwordtgepresenteerdkaneen-rookworstzijn, maar erzijnookmensen, die devoorkeurgevenaanboerenmetworst. Erkunnenaan-vullingen op het gerechtkomenzoalsmosterd en erkun-nenuitgebakkenspekjesaan destamppotwordentoegevoegd. Verderkunnenbij deboerenkool met worst bijgerechtjesgegetenworden-zoalsaugurk of zilveruitjes.
Hutspot (6 persons)
These are the ingredients you need to make a goodDutchHutspot.
In English `Hutspot’ iscalled hodgepodge.
2 pounds carrots1 pound onions
2 pounds potatoes50grams of lean bacon.
1 smoked sausage.
How to makehutspot?
Peel and wash 2 pounds potatoes. Cut the bigger onesin four and the smaller ones in half. Put them in a panwith lightly salted water. And cook them. The you cut
the carrotsand do it in the pan with the potatoes andlast you cut the onions. Throw them in the pan and let
them boil together with the rest 20 minutes.Now you can start with the nicest job of mashing theingredients.Boilthe sausages5min andcook the bacon
fat within 15 min. Finally when ready they can becanbe servedwith thestew. Enjoy your hutspot and bon
appetite!
We Dutchare realstew lovers
Sauerkraut with sausages (Zuurkool met worst)Kale andsausages (Boerenkool met worst)
Endive stew (Andijviestampot)Hodgepodge (Hutspot)
Erwtensoepmet worst
BereidingswijzevoorOudHollandseErwtensoep
Erwtensoepbehoort tot de zeeroudegerechten en is een-typischemaaltijdsoep. Over de erwten die gebruiktwor-denzijn de meningennogaleensverdeeld. De eengeeft devoorkeuraanspliterwten, de anderaanheleerwten. Vast-staatdat de helegroeneerwt de soepeenwatpittigeres-maakgeeft, terwijlspliterwtensnellerbinden.
In ditreceptkomtiedereenaanzijntrekken. Over de groen-ten die erinthuishoren is iedereen het weleens (hoewel-ernogweleenseenaardappelwordttoegevoegdom hetbindentebevorderen), en dat de basis uit-varkensvleesmoetbestaan is eenuitgemaaktezaak. Laat deerwten en spliterwten ten minste 12 uurweken in ruimwater (langer mag ook!). Gooi het weekwaternietweg,maar zetdaarin de erwtensamen met vlees en spek op hetvuur. Breng de massageleidelijkaan de kook en houd desoepongeveert 2 uurtegen de kook aan. Schuimregel-matigaf.
Voeg toe: zou (of 1 of 2 bouillontabletten), de gewassen,in stukkengesnedenprei en selderijknol, laatallesno-geenuurtjedoorsudderen op laagvuur. Haal met deschuimspaanvlees en spekuit de soep. Haalallebotten enbotjeseruit en doe het vleesterug. Snijd het spek inplakken, verwijdereventueel het zwoerd en doe hetspekweer in de soep of bewaar het om het later bij desoep op roggebroodteserveren. Wrijf de heleerwten meteenhoutenlepeltegen de wand van de pan fijn. Laat desoep op laagvuurdoorsudderen en voorkom door regel-matigroerendatereenkorst op de bodem van de panontstaat.
Roer, als de soepbijnaklaar is en de massamooi glad ensmeuïg, de fijngesnedenbladselderijerdoor. Daarmeemag u best flinkroyaalzijn.
Uwoudhollandseerwtensoep is nu klaar.
Laat de rookworsten in eenapartpannetjemet water wellen. Vooralnietkoken! Is de worst klaar, snijd hem dan in plakjes envoeg die naarverkiezing toe aan de soep, ofgeefze apart op het bord.
Geefbijerwtensoeproggebrood. Datkunt ubesmeren met boter en danbeleggen met hetin plakkengesnedenspekuit de soep of metde rookworst. U kuntookkiezenvoorbe-leggen met katenspek. Dat is weleen extraaanschaf, maar het resultaatloont de kosten.
Pea soup withsausages
Preparation for old Dutch pea soupPea soup is one of the older dishes and it is a typicalmeal soup. There is a bit of a disagreement about thepeas that have to be used. The first person prefer touse split peas, but the second person prefer to useother peas. It is sure that the green peas give the soupa more spicy flavour, but the split peas bind faster.
This recipe is something for everyone. About the veg-etables everyone agrees. And that the base is made ofpork is a done deal. Let the peas rest in water for atleast 12 hours (longer is good to). Don’t throw awaythe water, but put the peas, the meet and the bacon init and put it on the fire. Let it all kook and keep it fortwo hours about 100 degrees. Skim regularly. Add: one of two broth tablets, the vegetables and thepotatoes and lat everything boil for about an hour.Thenremove the bones from the meat. Rub the peasagainst the edge of the pan fine. Let the soup kook fora while on a low temperature. Stir regularly to preventthat the soup will burn. Now add the celery. Your old Dutch pea soup is ready now! You can serve sausages and rye bread with the soup.
