MENU STARTER

CHEESE SPREAD SOUP

LEEK SOUP MAIN COURSE

CHICKEN SCHNITZEL POTATO SALAD

DESSERT PANCAKES

ENJOY YOUR MEAL!

 

CHEESE SPREAD             Ingredients:

• cheese

• soft cheese (philadelphia type)

• salami

• sour cream

• salt

• pepper

Recipe: 1. Dice or grate the salami and chesse.

2. Mix salami, cheese, soft cheese and sour

cream in a bowl. 3. Add salt and pepper.

4. Spread on slices of baguette.

 

 

 

 

 

LEEK SOUP Ingredients: • 1 leek • ¼ butter • 2 eggs • flour • broth • carrot • salt • pepper

 

Recipe: 1. Prepare roux – we melt butter in a pot and add flour (and let thicken)

2. We add cold water into the roux

3. When water is hot we add broth, salt and pepper

4. We dice the carrot and slice the leek.

5. Add it all into the pot.

6. Let boil about 10 min

7. Then add 2 eggs, mix, let boil 2 min. vegetables are soft and put the pot aside.

 

          CHICKEN SCHNITZEL Ingredients: Recipe:

•  4 flat pieces of chicken meat 1. Beat the pieces of meat flat.

• 200g flour

• 3 eggs

• 200g bread crumbs

• salt

• pepper

• oil

2. Prepare 3 plates: one with flour, one with mixed eggs, and one with bread crumbs.

3. Salt the meat pieces and dip them one by one into flour, eggs and bread crumbs.

5. Fry both sides of the meat in hot oil until it is golden.

 

POTATO SALAD Ingredients: • 4 potatoes

• 2 carrots

• 2 parsnips (roots of parsley)

• 100g (a small piece) boiled celery (root)

• 5 pickled gherkins

• salt

• pepper

• fresh parsley or chives

• 2-4 spoons of olive oil

• 2 spoons of mustard

• lemon juice  

Recipe: 1. Peel the potatoes and carrots.

2. Boil potatoes, carrots, parsnips and celery.

3. Dice the boiled potatoes, carrots, parsnips, celery and pickled gherkins.

4. Put all in the bowl. Add salt, pepper, herbs, olive oil, mustard and lemon juice. Mix all.

 

PANCAKES

Ingredients :

• 1 egg

• 1 l milk

• Flour(fine)

• Salt

• Sugar

• Butter

• Jam

• Whipping cream or chocelate sauce

Recipe: 1. Mix eggs, flour, some salt and milk.

2. Whip it.

3. Pour one laddle of the mixture on a hot pan with melted butter.

4. Fry it until it is golden.

5. Turn the pancake on the other side and fry again.

6. Serve rolled with jam and whipped cream or chocelate sauce.

 

Denmark

 

Danish Menu.

Starter:

Spinach pie with feta Stewed cabbage

Soup:

Carrot soup with ginger, chilli and coriander

Main Course:

Beetroot salad Mashed potato

Chicken meat balls

Dessert:

Old-fashioned apple pie with bread crumbs

 

Spinach pie with feta 

1 dl wholemeal flour 200 g wheat flour ½ tsp salt ½ dl Colza oil 5 tbsp cold water Spinach filling: 400 g frozen spinach 2 dl quarg or sour cream 2 eggs Salt, pepper 1 garlic clove chopped fine 150 g Feta cheese in blocks 8 tomatoes  

Pastry base: 

Knead all the ingredients together to form a firm dough. Roll out the dough or press it out evenly in a pie dish of approximately 24 cm in diameter. Make sure the dough is evenly distributed all over, both the bottom and sides. Prick the bottom with a fork and bake for 10 minutes at 200 degrees celcius.

Filling:

Boil the spinach with a little water. Let it cool off and squeeze the water out. Whip quarg or sour cream with egg, salt, pepper and garlic. Turn spinach and feta in the mix and put the filling on the pastry base. Place halfed tomatoes with the chopped side up on the top of the pie and bake it for 30-40 minutes at 200 degrees celcius.

Stewed cabbage

½ a head of cabbage (ca 750 g) 2 dl wáter ½ tsp salt 3 tbsp wheat flour 5 dl low-fat milk 0,25 ml powdered nutmeg  

 

Cut the cabbagehead into strips. Steam the cabbage tender in water for approximately 5 minutes. Add 4 dl low‐fat milk and whip the rest of the milk with flour into a starch before adding it too. Let the stew boil for 5 minutes. Season with salt, pepper and powdered nutmeg. 

 

 

Carrot soup with ginger, chilli and coriander 

 

6 Carrots 2 big potatoes

2 Onions 1 Slice of ginger (approx. 1 cm)

2 Cloves of garlic ½ Fresh red chilli

2 tbsp olive oil 1 Bundle of fresh coriander

½ Lemon 1 L chicken bouillon

Salt and pepper Peel all vegetables and cut them into blocks. Put the oil in a pot. Roast the chopped garlic, ginger and chilli till it’s golden. Then you add potatoes, carrots and onions and let it roast 5-6 minutes. Pour the chicken bouillon into the pot, put a lid on and let it simmer for 25 minutes. Blend the soup. Taste the soup and add salt, pepper and lemon. Garnish with coriander.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken meat balls 500 g minced chicken or turkey ½ onion chopped fine 1 tsp. salt ½ tsp. grounded pepper 2 tsp. Dijon mustard 3 tsp. flour (extra if needed) 100 g zucchini (grated) 100 g carrots (grated) ½ red bell pepper in very fine blocks 1 egg or a little water (if needed) Oil for frying

Mix  the meat with  onion,  salt,  pepper,  mustard  and  flour. Add  the vegetables  into the mixture  and stir  to  proper  consistency  with egg  or water.  Form the mince meat mixture to large or small meatballs and fry them golden and crispy.

Beetroot salad

Raw beetroot Carrots Sour cream (9%) or Fromais Fraise (0.5%) Lemon juice Salt Peel and grate the carrots and beets, then place them in a bowl. Add sour cream or fromaise fraise and season with lemon juice and salt.

Mashed potato

1 kg potatoes, 1½ dl milk, 50 g butter 1 tsp salt grounded pepper

Peel potatoes and cut them into smaller pieces. Boil them until tender in a thick-bottomed saucepan in water without salt, for ca. 20 min. Drain the potatoes and steam them completely dry. Mash potatoes and add the milk little by little while whipping. Add the butter and whip lightly. Season with salt and pepper.

Tip: Potatoes, for mash, should always be cooked without salt. Potatoes are well suited as an accompaniment to many stews. Leftover mashed potatoes can be mixed with milk and placed over a stew, like a lid and then heated in an oven until done.

 

 

Old-fashioned apple pie with bread crumbs

750 g apples ½ dl water 150 g sugar 1 tsp vanilla sugar 2 dl cream Breadcrumb mixture 100 g breadcrumb 75 g sugar 75 g butter

Peel the apples, remove cores and cut them into small blocks Put the apples in a saucepan Add water, sugar and vanilla sugar and let it cook for 10 minutes Let the apple porridge cool make  breadcrumbs mixture: melt  the butter  in a frying pan  - it  should not  become brown Add bread crumbs and sugar. stir well the whole time It is done when it is light brown. Let it cool Whip the cream. Make cake 'put a layer of apple mush into a bowl. Then add bread crumbs, then a layer of apple mush and then a layer of breadcrumbs. Garnish with whipped cream.

 

 

 

 

 

 

 

 

 

 

 

                              

 

                                            

STARTER:   BRUSCHETTE  

(grilled bread with olive oil and sauces) 

MAIN COURSE:

SAGNATIE’LLE E FACIUOL’

(Pasta with beans)

SECOND COURSE:

PALLOTTE CACE E OVA

(Cheese and eggs balls)

DESSERT: LE CHIACCHIERE (fried sweets of carnival)

 

 

STARTER

BRUSCHETTE

Toast the slices of bread.

Garnish as desired with: • slices of ham and extra virgin olive oil • chopped fresh ripe tomatoes with celery, extra

virgin olive oil and fresh oregano • fresh grilled peppers, cut into thin

strips and seasoned with extra virgin olive oil and garlic.

 

MAIN COURSE SAGNATIE’LLE E FACIUOL’ (Pasta with beans)

Ingredients:

350 g dried or fresh borlotti beans 1 onion,1 potato, Chilly A stick of celery, Basil leaves 0,5 g olive oil 1 flesh ham bone Salt 200 g chopped tomatoes sauce 2 portions of pasta (sagnette)

Preparation time: 3 hours

Instructions:

In a large bowl soak the washed beans in plenty of water the night before (if the beans are dried). Then add a pinch of salt and the ham bone.

Pour into a pot, preferably earthenware, add the onion, the chopped celery, the whole potato and put on the gas. Cook slowly until the beans are cooked through.

At this point, remove the bone, extract the pulp, chop and put it back in the beans; pour in the soup the chopped tomatoes sauce with the addition of chili; remove the potato and a handful of beans; mash them with a potato masher, season with basil, raw olive oil and pour it all into the soup.

Cook apart the pasta, drain well and add them to the bean prepared soup. Stir and let coagulate for a few minutes, then served to the table piping hot.

 

SECOND COURSE PALLOTTE CACE E OVA Cheese and eggs balls

Ingredients:

250 g seasoned grated cow or sheep cheese 200 g breadcrumbs A handful of chopped parsley 6 eggs 0,750 g chopped tomatoes sauce 1 dl olive oil, Salt, Two cloves of garlic

Preparation time: 3 quarters of an hour.

Instructions:

In a large bowl, combine cheese, chopped breadcrumbs, parsley, finely chopped garlic and the eggs and form a homogenous mixture.

Mix gently until everything is well coated in dressing.

Note: if the dough is too tough, add another egg; taste and, if necessary, add salt.

Wet your hands; with the palms make balls and fry in hot oil When they are golden brown, drain them well with a hole spoon Meanwhile put on

the gas the tomato sauce.

Pour the cheese and eggs balls in the tomato sauce and let cook for 20 minutes.

Serve hot.

 

DESSERT LE CHIACCHIERE (FRIED SWEETS OF CARNIVAL)

INGREDIENTS FOR 6 PERSONS: 500 g flour 50 g granulated sugar 50 g soft butter 70 g dry white wine 1 g grated lemon peel, 1 g vanilla bean, 7 g salt 80 g eggs

Preparation time: 1 hour

Instructions: In a large bowl, mix (knead) salt, sugar and

butter, the lemon peel and the pulp of vanilla bean. Slowly add the eggs, white wine and complete the dough folding the flour in

by hand. The mixture should be very dry and almost grainy, but homogenous;

wrap the mixture with a nylon for foods and let it stand at room temperature for ten minutes.

Roll the dough out several times using the machine for fresh pasta until it is very smooth and dry taking care not to overheat it and not to let it rip.

Cover the dough with plastic wrap and make it rest in refrigerator for two hours.

Roll the dough finely and lay it on the table. Create rectangles, make two cuts in the middle of any rectangles

and cook in oil at 180 degree, just long enough to brown both sides.

Drain and cool rapidly on a sheet of rice paper.

Serve sprinkle with icing sugar, or keep them, when they are cold, in airtight boxes.

 

 

Poland 

 

 

 

 

 

 

 

 

Polish menu. Soup:

Borsch

Main Course:

Dumplings Filled with Cheese

Dessert:

Papal Cream Cake.

 

 

 

 

 

 

 

 

 

 

 

BORSCH 

  INGREDIENTS: 

  ½ kilo of beetroots 

  1 clove of garlic 

  some allspices 

  a few bay leaves 

  a few dried mushrooms 

  a pinch of salt and pepper 

   

           PREPARATION: 

  First, peel the beetroots, slice them and boil them in water. At the same time prepare  

  a litre of beef stock. Next drain the beetroots and add beetroot stock to the beef one.  

  Then, add a clove of garlic, some allspices, a few bay leaves and dried mushrooms. Boil 

  it all together for around half and hour. Finally add a pinch o salt and pepper to season 

  it to taste. BON APPETITE! 

 

 

 

 

 

 

 

DUMPLINGS FILLED WITH CHEESE INGREDIENTS: Filling: 1 kilo of potatoes ½ kilo of cottage cheese 2 onions Salt and pepper Dough: ½ kilo of flour ½ glass of oil ½ litre of boiling water PREPARATION: 

                                                    

                                             

 

 

 

 

 

 

 

                                      

 

 

 

 

 

 

                                      

                                        

                                       

              

1. Then, mash cooked potatoes. 

1. Pour flour on a pastry board and make a small hole using your fist. 

 

2. Pour the oil into the hole. 

 3.   Boil up the water (about 1 litre) 

4. Mix flour and oil using knife. 

    Next add boiling water slowly and mix everything using knife. 

 

5. Then, knead the dough for about five minutes using your hands. 

 

6. Next roll out the dough. 

 

7. Cut circles using glass. 

FILLING: 

1. Peel and boil potatoes in salted water 

2. Peel, chop and fry onions 

   

 

                          

 

 

 

 

                

                    

 

 

 

 

 

 

 

                                       

                   

                                   

                                

 

   You can serve dumplings with a little of sour cream and fried onions. 

SMACZNEGO! 

8. Next, add fried onions and cottage cheese into potatoes. 

      

9. Finally, mix everything and add a pinch of salt and a pinch of pepper. 

 

10. Put a little of filling onto a circle made of dough and roll it. 

    

11. Boil water in a saucepan (about 3 litres). 12. Put dumplings into boiling water and boil them until they flow out. 

13. Take dumplings out of the saucepan and put them on a plate. 

 

 

Papal Cream Cake 

INGREDIENTS: 

Cake:  

25 dag of wheat‐flour  

1 slab of margarine  

3 table spoons of water  

3 yolks  

Cream:  

3 glasses of milk  

15 dag of sugar  

1 packet of vanilla‐flavoured sugar  

3 yolks  

 

The cake:  

Sift  flour. Add margarine and mix  it  together with  flour. When  there are no  lumps, add 

yolks, water and knead pastry. We cool the pastry in the fridge for approximately 3 hours. 

Cooled,  the pastry  is  taken out of  the  fridge and  two cakes are baked  in big baking  tins 

greased  and  sprinkled with  breadcrumbs. We  bake  the  cakes  until  they  become  light‐

golden. 

 

Cream:  

Boil  two  glases  of milk with  sugar  and  vanilla‐flavoured  sugar.  Yolks  are mixed with  a 

blender, we  add milk  and  flour. The mixed pastry  is poured onto boiling milk. Boil  the 

whole. Hot cream is put onto the baked, cool cake and covered with the other one. Then 

sprinkle the top with icing sugar. Put aside the cake to cool and moisten. 

 

                

 

PORTUGUESE MENU

Starter

Codfish Bullets

Soup

Green Soup

Main Course

Codfish a la Brás

Dessert

Sweet Rice

 

Starter

  

Servings: 16 Time: 1.00h Difficulty: Medium

Ingredients: • 300g of cod soaked • 400g potato • 1 to 2 eggs • 1/2 onion, finely

chopped • 2 cloves garlic, minced • 1 dl of olive oil • Parsley q.b. • Pepper q.b. • Nutmeg q.b. • Coarse salt q.b. • Oil q.b. • Oil for frying

How to Prepare: 1. In a pan boil the potatoes in water with a pinch of salt. Once cooked, remove the potatoes and mash them.

2. In another pan with water also boil the cod. After it's cooked, remove it to a plate and let it cool. When cold, clean the bones and skins and shred it.

3. In a saucepan, cook the mixture of onion and garlic in olive oil. Let it cook slightly, just to brown without burning. After a while add the cod to the sautee onion and cook slowly until the cod get totally shredded. Stir occasionally to help cod to shred.

4. Add the cod and parsley to potato puree. Add pepper and nutmeg as you like and mix well. Add one egg at a time to cod and puree mixture and stir everything well. The dough should be well connected and consistent.

6. Have 2 tablespoons through olive oil and take a spoonful of dough. Pass the spoons to scoop the dough until it is in the best shape.

7. Fry in hot oil. Turn the cakes to fry on both sides. Once fried, place on a plate with absorbent paper. You may eat them hot or cold.

 

                                       Soup

Servings: 16 Time: 1.00h Difficulty: Medium

Ingredients: • 500g potato • 400g kale cut in

vegetable broth • 1 onion • 2 cloves of garlic • 2DL oil • Salt q.b. • a sausage • 2l of water

How to Prepare: 1. In a saucepan with 2 liters of water place the potatoes, onion, garlic cloves, half the olive oil and zest with salt. 2. Cook for 30 minutes to get everything well done. After everything is cooked smash it all with the magic wand. 3. Add the thin sliced cabbage and let it cook for 20 minutes. Meanwhile cut the smoked pork sausage into slices. 4. Finally, add the remaining olive oil and sliced smoked saudage. 5. Let it boil for 2 minutes and it’s ready to serve.

 

Main Course

 

    

    

Servings: 6 Time: 1.00h Difficulty: Easy

Ingredients:

• 500g cod • 500g of grated potato • 2 onions cut into half

moon slices • 3 cloves garlic, minced • 3 bay leaves • 1dl oil • 10 eggs • Black olives q.b. • Parsley q.b. • Refined salt q.b. • pepper q.b

How to Prepare: 1. In a saucepan of boiling water, place the cod and cook for 10 minutes. Once cooked, place the cod on a plate and let it cool. Clean the cod bones and skin and shred it.

2. In a large pan, put the oil and lightly fry the onions (without burning). Halfway through the stew add the chopped garlic and bay leaves. Let cook.

3. When the onion starts to become transparent add the cod and mix it with the onions.

4. Meanwhile, break the eggs, beat them a little and add a pinch of salt and pepper. 5. After a while add the cod and let it fry a little. Then add the potato straws and mix. Let it warm up a little and add the eggs.

6. Keep the heat low to avoid burning the bottom and the eggs are not far past. Wrap it up and add the chopped parsley and a few olives. Allow 30 to 45 seconds.

7. Finally, put in a platter and garnish with olives and a little chopped parsley to serve.

 

Dessert  

    

                 

  

 

  

Servings: 6 Time: 1.00h Difficulty: Medium

Ingredients: • 125g rice • 225g sugar • 3 egg yolks • 2 lemon peels • 1 cinnamon

sticks • 25g butter • O,25l of water • 1/2 teacup of

milk • 850ml of milk • Salt q.b • Cinnamon q.b

How to Prepare: 1. In a saucepan, bring water to boil and the rice. Zest with a little salt and cook until water dries. 2. When all the water has evaporated, add the butter, lemon peels, milk and cinnamon sticks. Stir and cook for 30 minutes. Stir occasionally not to grab to the bottom. 3. After 30 minutes add the sugar and stir. 4. Dissolve the yolks with a cup of milk. While stirring, add the egg yolks to the rice and when it starts to bubble turn off the heat. 5. Fill dessert bowls with it and take it for a while into the fridge. When cold, sprinkle with cinnamon and it is ready to serve.

 

Romania

 

Romanian Menu

Starter:

Eggplant Salad.

Soup:

Bean Soup with Smoked Pork Leg

(Smoked ham).

Main course:

Polenta with Mushroom Stew.

Dessert:

Bird’s Milk.

STARTER - Eggplant saladPreparation time: 15 minutes, Cook time: 30 minutes, 4 servings

2 bowls wooden spoon wooden knife wooden platter whisk or fork

4 medium eggplants 1 onion, chopped finely salt and pepper to taste mayonnaise - sunflower oil,

- 2 yolks, lemonjuice

The eggplants are grilled until they are coveredwith black ash crust. The crust is cleaned offand the remaining cooked eggplant is mashed

with a thick wooden knife on a wooden platter.The eggplant mash is mixed in a bowl, stirring

continuously, with mayonnaise, choppedonions and salt.

PREPARATION

Mayonnaise can be made by hand with a whisk orwooden spoon, or with the aid of an electric mixeror blender. Mayonnaise is made by slowly addingoil to a hard boiled and a raw yolk, while whiskingvigorously to disperse the oil. A bit of a mustard orlemon juice may also be added to sharpen its taste,and further stabilize the emulsion.

BEANS SOUP WITH SMOKED PORK LEG(SMOKED HAM)

INGREDIENTS:

2 MEDIUM PIECES OF SMOKED PORK LEG ORHAM, 400GR OF BEANS, 2 ONIONS, GARLIC,PEPPER, SALT, PARSLEY LEAVES, TOMATOSAUCE, OIL, RED PEPPER, LAUREL LEAVES, 4SPOONS OF CREAM

TOOLS: A BIG POT FOR THE SMOKED HAM

A MEDIUM POT FOR THE BEANS, KNIVES AND AWOODEN SPOON

PREPARATION: Wash all the ingredients. Put the beans in the medium pot. Add enoughwater to cover the beans and let it boil. Meanwhile put the smoked ham in the big pot to boil,too. Add to the boiling water 2 laurel leaves. Don’t forget to add salt into the water. Chop theonions and fry / anneal them in a spoonful oil. Add to the fried onion the chopped red pepperand the tomato sauce. When the beans are ready drain the water and add them to the friedonion. Add the chopped parsley leaves and some pepper. Chop the garlic into small pieces

and add it to the baked beans. When the smoked ham is done remove the foam from thewater and add the baked beans to the water to get a delicious soup. At the end add the

cream to the soup and let all the ingredients boil for 3more minutes.

POLENTA WITH MUSHROOM STEW

INGREDIENTS:

1 KG OF FRESH MUSHROOMS, 400 GR OF CORNFLOUR, SOME SALT, WHITE PEPPER, CREAM, 2ONIONS, GARLIC, OIL, PARSLEY LEAVESTOOLS: A MEDIUM POT FOR THE MUSHROOMS,

A BIGGER POT FOR THE POLENTA,KNIVES, WOODEN SPOON, WHISK

PREPARATION: Wash the mushrooms carefully and peel them. Scald them in salty water.BE CAREFUL! The mushrooms boil very quickly. When they are ready chop them intomedium pieces. In the meantime chop the onions, too and fry / anneal them into hot oil. Whenthe onion is fried add to it the chopped mushrooms. Stir continuously with a wooden spoon.Add some salt and white pepper. Add the cream on the mushrooms. Also add some choppedparsley leaves and a little bit of chopped garlic. Mix them together and after a few minutes

remove the pot from the stove.

POLENTA – boil 2 liters of salty water. Add the 400 gr. of corn flour gradually and stir itcontinuously with the whisk to avoid it to become lumpy. Simmer it for 10 minutes. BECAREFUL! The hot polenta can burn your skin if you are not careful enough.

Place the polenta and the mushroom stew on a flat plate and serve it with pickles.

 

POLENTA WITH MUSHROOM STEW

INGREDIENTS:

1KG OF FRESH MUSHROOMS, 400 GR OF CORN FLOUR, SOME SALT, WHITE PEPPER, CREAM, 2 ONIONS, GARLIC, OIL, PARSLEY LEAVES

TOOLS:

A MEDIUM POT FOR THE MUSHROOMS, A BIGGER POT FOR THE POLENTA, KNIVES, WOODEN SPOON, WHISK.

PREPARATION: Wash the mushrooms carefully and peel them. Scald them in salty water. BE CAREFUL! The mushrooms boil very quickly. When they are ready chop them into medium pieces. In the meantime chop the onions, too and fry / anneal them into hot oil. When the onion is fried add to it the chopped mushrooms. Stir continuously with a wooden spoon. Add some salt and white pepper. Add the cream on the mushrooms. Also add some chopped parsley leaves and a little bit of chopped garlic. Mix them together and after a few minutes remove the pot from the stove.

POLENTA – boil 2 liters of salty water. Add the 400 gr. of corn flour gradually and stir it continuously with the whisk to avoid it to become lumpy. Simmer it for 10 minutes. BE CAREFUL! The hot polenta can burn your skin if you are not careful enough.

Place the polenta and the mushroom stew on a flat plate and serve it with pickles.  

 

 

 

 

 

 

 

 

 

 

 

BIRD’S MILK – DESSERT

PREPARATION TIME: 40’

2 SERVINGS

DIFFICULTY: EASY

Preparation:

1. Boil the milk together with ateaspoon of sugar in a pan.

2. Mix the yolk with the rest of the sugar, thevanilla and the flour.

3. Add the peel of an orange,too.

4. Beat the white foamwith the mixer in a

bowl.

5. When the milk is hot, take aspoonful of the white foam and leave it in themilk for a minute. Take the “balls” out fromthe milk and place them on a plate to drain.

6. Remove the milk from the stove and let itcool a little bit.

7. Add the yolk to the lukewarm milk and put itback on the stove. Stir continuously until themixture hardens a little bit (it needs tobecome creamy).

8. When it is ready put the mixture in an ice cream cup and add thewhite foam on top. Sprinkle it with a little cinnamon.

INGREDIENTS

HALF A LITRE OF MILK

2 EGGS, 100g SUGAR, 10gFLOUR, VANILLAPOWDER, CINNAMON,ORANGE PEEL

SPOON

a

MIXERPLATE

PANBOWL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Gazpacho for 4 people.

INGREDIENTS:

• 4 slices of bread.

• 6 tomatoes.

• 1 onion.

• 1 red pepper.

• 1 clove garlic.

• 1 spoon olive oil.

• 3 spoons vinegar.

• Salt. PREPARATION:

 

Peel the tomatoes, the onion and the garlic. Chop all the vegetables into little pieces. Add some bread wet with water. Put all the vegetables and the bread into a bowl. Pour water in the bowl. Add some salt, vinegar and olive oil. Mix all with the mixer. Serve cool accompanied with ham, cucumber, tomato and pepper cut into dice shape.  

 

PAELLA: Ingredients: • Rice 600 g,

• clam 500 g,

• shrimp, 300 g,

• two tomatoes,

• a green pepper,

• 2 cloves of garlic,

• yellow food colouring,

• parsley,

• 800 grams chicken, ,

• 200 grams squid,

• a small onion,

• 150 grams frozen peas,

• saffron,

• Salt, ,

• Half a cup olive oil.

Preparation:

Wash the clams and put some salt. Drain and reserve the clams in a saucepan. Wash, clean and chop the peppers, the chicken and the squids. Peel the prawns and cook the shells ford 10 minutes. Fry the chicken and add the squids. Then add onions, peppers, peas and peeled tomatoes. Fry everything for 15 minutes and add rice. Make a mash with garlic, parsley and saffron and put it into the paella. Cook for 10 minutes. Then cook at low temperature for 6-7 minutes. Add the prawns and clams. Wait 3-4 minutes more and put aside the pan for a while. Finally serve accompanied with a great Rioja Reserve wine.

 

Caldereta (Lamb Stew)

Ingredients:

• 1 and half pounds lamb meat. • 2 tablespoons olive oil. • 3 large onions. • 3 medium carrots. • 4 small potatoes peeled and chopped. • 1 can beef broth. • 1 teaspoon salt. • Half teaspoon spicy pepper. • 1 tablespoon butter. • 1 tablespoon flour. • 1 and half teaspoons minced fresh parsley. • 1 and half teaspoons minced chives.

• Half teaspoon minced fresh thyme.

preparation:

In a container fry the meet in two tablespoons oil over medium temperature. Remove with a spoon and take out when it is medium. Now put the onions and carrots in the pan. Cook for 5 minutes or until onions are tender. Add potatoes, broth, salt, pepper and when all the mix is tender add the lamb. Cook for two or three minutes. Remove from the heat. Cover and bake at 350 degrees f for 50-60 minutes or until meat and vegetables are tender. With a spoon remove meat and vegetables (keep warm). In the oven, melt butter. Add in flour until it smoothes. Cook and stir for 2 minutes. Add the parsley, chives, thyme, and meat and vegetables; heat for a while and serve hot.

 

 

 

Tarta de Santiago.

Ingredients:

375g almonds. 375g sugar. 6 eggs Lemon zest. Half tablespoon cinnamon Sugar glass (for decoration) Butter

Preparation:

 

 

Grease the pan with butter. Heat the oven to 180º. In a bowl, mix some crashed almonds, sugar, lemon zest and cinnamon. Beat the eggs and add them to the bowl. Stir all the mix. Then put the cake in the oven for 30 minutes. Decorate with sugar glass.

 

                                                                                                                    

Ingredients (serves 4)

• 6 glasses water

• ½ glass rice washed, drained

• 2 glasses yogurt

• 1 egg yolk

• ½ glass flour

• 1tbps butter

• 1tbps dry mint

• Salt

YOGURT SOUP

(Yoğurt Çorbası)

 

 

Preparation:

1. In a large pot boil the water, rice, salt. Cook on medium high, until the rice is done.

2. Meanwhile in a bowl mix yogurt, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix it into the bowl.

3. Then, slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat. Place the butter in a frying pan.

4. When it begins spitting, stir in the mint and pour into your soup. Serve immediately.

 

          

GAVURDAGI SALAD

(Gavurdağı Salatası)

Ingredients

• 2 medium tomatoes, discard the seeds, chopped

• ¼ red or white onion , finely chopped.

• 2/3 cup parsley finely chopped • 2 spoon extra virgin olive oil

• 1 tsp pomegranate paste • 2 or 3 tbsp lemon juice

• 1 tsp ground black pepper to taste

• 1 tsp sumac

• 1 clove garlic finely chopped

• 2 peppers finely chopped

• ½ cup mint leaves

• ¼ cup walnut , crushed • Salt to taste

 

 

Preparation:

1. Crushed the onion with sallt and sumac.

2. Toss all the ingredients in medium sized bowl.

3. Place in a service plate and sprinkle the walnuts all over. (Tip: put it aside for a few minutes before you serve it, then it will be more delicious.)

 

STUFFED EGGPLANTS

(Karnıyarık) Ingredients (serves 4)

• Eggplant , peeled in stripes lengthwise

• ½ ground meat

• 2 onions , cubed

• ½ bunch of parsley , finely chopped

• 1 tomato (for the stuffing ) • 1 tomato, sliced in half moons

(for the top)

• Green peppers , as many as eggplant

• Ground pepper • Salt • 2 tbs olive oil • 1 cup hot water

 

Preparation:

1. Peel eggplants leaving lengthwise stripes and then put them in salty water for 10 minutes. Dry them well and fry them as a whole in a deep pot with oil. Once they are fried, first soak the excessive oil place eggplants on an oven dish and stir for 3-4 minutes.Add ground meat. Cook until ground meat soaks all the juice it lets out.

2. Add chopped tomato. Stir until cooked. Turn it off.    Add chopped parsley, salt and pepper. Mix well.

3. With the help of two spoons, cut eggplants into two. But leave the tops and bottoms attached.Stuffed eggplants with ground meat mixture.

4. Place a slice of half moon shaped tomato and a green pepper on top of each eggplant. Pour 1 cup of hot water on top and bake them in preheated oven until green peppers are nicely baked.

 

 

RICE

(Pilav) Ingredients (serves 4)

• 3 glasses of rice

• 3 tablespoons butter (real butter gives the flavour, margarine is not

a substitute) • • 3 glasses of water or stock

(chicken stock Works particularly

well)

• 2 teaspoons salt

 

 

Preparation:

1. Wash the rice several times with warm water. Place the rice in a bowl and cover with hot salted water. Let this stand until cool. Wash again thoroughly in cold water (the water should run clear) and drain well.

2. Melt the butter in a cooking pot before it turns brown. Add the rice and sauté for 2-3 minutes stirring continuously.

3. Pour the stock or water into the pot, bring to the boil, turn the heat to low and cook until the rice absorbs all the water

4. Take the pot off the heat, and remove the lid. Place a clean kitchen towel over the pot, and then replace the lid. Leave to “brew” for 5-10 minutes. Then serve.

If you like your rice extra fluffed, you can use a wooden spoon or fork to stir it up a little before serving. Pilav can be added to and embellished in so many different ways. You can add in chickpeas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SEMOLİNA CAKE

(Revani) Ingredients (serves 4)

• 2/3 cup semolina

• 1/3 cup flour (white)

• 5 eggs, separated

• 2/3 cup sugar • 2 tbsp or lest orange zest (juice)

(optional) For the syrup

• 1/2 cup water • 1/2 cup sugar

• 2tbsp lemon juice • 1tbsp lemon zest

For the top • Coconout flakes or ground

pistachio.

 

 

Preparation:

1. Beat egg yolk with sugar until creamy. Add orange zest, semolina and flour gradually. In a separate bowl ,beat egg whites and add them into cake. Grease a deep cake pan. Pour the mixture and bake it in preheated oven at 180 degrees for approximately 40 minutes. (Check it with a knife to make sure the cake is done.It should come out clean)

2. Meanwhile ,mix sugar, water and lemon juice (zest) in a pot and bring to a boil. Set aside to cool.

3. When the cake is warm cut it into diamond shapes. 4. Pour the syrup on top slowly. And serve diamond with

coconout flakes or ground pistachio on top.