INTERNATIONAL CUISINE COOKBOOK

5º CEIP “RAIMUNDO DE MIGUEL” CURSO 2012-2013

IRELAND IRISH POACHED SALMON Ingredients:

• 1 to 1½ pounds salmon fillets, pin bones removed

• Salt • ½ cup dry white wine (a good Sauvignon Blanc)

• ½ cup water • A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin

• Several sprigs of fresh dill or sprinkle of dried dill

• A sprig of fresh parsley • Freshly ground black pepper

Method:

1 Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and onions in a sauté pan, and bring to a simmer on medium heat.

2 Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper.

Yield: Serves 2 to 4 or more, depending on the size of the fillet.

Cook: Elena Rodríguez Pérez

GREAT BRITAIN BRITISH BROWNIES Ingredients: 200 g butter or margarine 165 g cocoa powder 400 g light brown soft sugar 1 teaspoon vanilla extract 120 g plain flour 2 eggs 100 g chocolate chunks or walnuts

Method: Prep.: 15 min. Cook: 20 min.

1. Line or grease a 20x18 cm tin. Preheat the oven to 180º/ Gas 4.

2. Melt the butter and cocoa together in a saucepan. Add the sugar and vanilla. Mix thoroughly.

3. Remove from the heat and mix in the flour, then the eggs. Pour into the pre-prepared tin.

4. Bake for 20 minutes. They are cooked when the top is slightly springy.

5. Cool and cut into 15 slices.

Cook: Lucía López García

MEXICO MEXICAN FAJITAS Ingredients: Chicken Red pepper Green pepper Onion Salt Black pepper

Method: First, chop the vegetables and the chicken. Next, fry the vegetables and the chicken. After that, add salt and a little water and boil. Then, spread the vegetables and the chicken in a fajita and close it. Finally, add the sauce prepared by Old El Paso.

Cook: Patricia Saiz del Río

SPAIN SPANISH OMELETTE Ingredients: 4 potatoes 6 eggs 1 onion ¼ litre olive oil Salt

Method: First, peel and chop the potatoes and the onion. Then, fry the potatoes and the onion. Next, break the eggs into the bowl. After that, pour the eggs into the fried potatoes and onion. Finally, turn the omelette over to cook it on both sides.

Cook: Raúl Ortiz Alcalde

GERMANY GERMAN SAUSAGES Ingredients: Half kilo of sausages 2 potatoes Half kilo of onions Oil Salt Black pepper Mayonnaise Ketchup

Method: First, peel and chop the potatoes. Then, peel and slice the onion. After that, fry the sausages, potatoes and onion. Finally, put the sausages, chips and fried onion on a dish and serve with a jar of beer.

Cook: Sergio García Pérez

ROMANIA

ROMANIAN CHOCOLATE CAKE Ingredients: For the cake: 225 g/ 80 oz plain flour 350 g/ 12 ½ oz caster sugar 85 g/ 3 oz cocoa powder 1 ½ tsp baking powder 1 ½ tsp bicarbonate of soda 2 eggs 250 ml/ 4 ½ fl oz vegetable oil 250 ml/ 9 fl oz milk 2 tsp vanilla extract 250 ml/ 9 fl oz boiling water For the chocolate icing: 200 g/ 7 oz plain chocolate 200 ml/ 7 fl oz double cream

Method: 1. Preheat the oven to 180 C/ 350 F/ Gas 4.

Grease and line two sandwich tins 20 cm/ 8 inch.

2. For the cake, place along the cake ingredients, except the boiling water into a large mixing bowl. Using a wooden spoon or electric whisk, beat the mixture until smooth and well combined.

3. Add the boiling water to tie mixture, a little at a time, until smooth. (The cake mixture will be very liquid now).

4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

7. To assemble the cake, run around-bladed knife around the inside of the cakes tins to loosen the cakes. Carefully remove the cakes from the tins.

8. Spread a little chocolate icing over the top of one of the chocolate cakes, then top carefully with the other cake.

9. Transfer the cake to a serving plate and ice cream the cake all over with the chocolate icing using a palette knife.

Cook: Raldimar Durán

PORTUGAL PORTUGUESE FILLET OF SOLE Total time: 20 minutes Prep. time: 5 minutes Cook time: 15 minutes Ingredients: Servings: 8 8 sole fillets 1 ½ tablespoon lemon juice 2 tablespoons butter ¼ cup dry sherry 1 teaspoon soy sauce 1 sprigs parsley, minced 1 egg yolk

Method: 1. Arrange fillet in broiler pan and

sprinkle with a little lemon juice and

dot with butter. Broil until fish begins to brown, then remove.

2. Combine the remaining lemon juice, sherry, soy sauce, parsley and egg yolk; mix well. Spoon over fish and return to broiler until sauce begins to bubble.

3. Serve at once.

Cook: Óscar Vitores

JAPAN JAPANESE SEAWEED SALAD Ingredients: 15 g (1/2 oz) dried seaweed salad mix (about 1 handful) Miso dressing 1 Tablespoon awase miso (or ½ tablespoon white miso + ½ tablespoon red miso) 1 Tablespoon soy sauce 1 Tablespoon rice vinegar 1 Tablespoon sesame oil 1 Tablespoon mirin 1 teaspoon white roasted sesame seeds (and more for sprinkle)

Method: 1.-First, soak the dry seaweed salad mix in cold water for 5-8 minutes. Drain the seaweed and squeeze out the excess water. Serve the seaweed in individual bowls or

large serving bowl. Chill the salad before serving. 2.- For the dressing, use a motor and pestle to grind the sesame seeds. This will add nice aroma and texture to the dressing. 3.- Combine Miso Dressing ingredients in a small bowl and whisk together. Put the dressing in a small bowl or dressing bottle. Mix the dressing before pouring to the salad.

Cook: Anamaria Buda

GREECE GREEK MOUSSAKA Ingredients: 2 onions 4 garlic ½ k of lamb 1 k of eggplant ¼ l of oil 2 big tomatoes Salt and pepper

A little of chopped parsley A little white wine Piece of feta cheese ½ l of bechamel 3 Tbs. lined cheese

Method: First, slicing the eggplant, put it on a container and add much salt. After 40 minutes pass the eggplant for water and drain it. Then, put oil in a pan and fry the eggplant. Next, boil the tomatoes in one minute and chop them. After that, chop the onion, garlic and add the salt and the pepper in the lamb. Then, put the onion, garlic, lamb, parsley, the tomatoes and the wine in a pan. After that, stir it.

In the meantime prepare the bechamel and preheat the oven to 180 ºC. Next, put a little eggplant in a container and add half of the lamb. After that, spread some of the bechamel and repeat the process. Then, pour over the lined cheese. Finally, introduce the container in the oven during 25 minutes to 180ºC and after that spread the feta cheese.

Cook: Amaya Ayala Mieres

INDIA INDIAN CURRY CHICKEN

Ingredients

2 tbsp vegetable oil 1 onion peeled and chopped 1 clove garlic, crushed 1 medium apple, peeled and thinly sliced 2 chicken breasts cut into bite sized chunks 1 tbsp Korma curry paste 1/2 tbsp mango chutney 1 tbsp tomato puree 100g frozen peas 150 ml coconut milk 1 chicken stock cube dissolved in 150 ml boiling water salt and freshly ground black pepper

Method:

Heat the oil in a wok or frying pan and sauté the onion and carrot for 3 minutes. Add the garlic and sauté for half a minute. Then add

the apple and stir fry for 3 minutes. Add the chicken and stir fry for 4 minutes

Add the Korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk and chicken stock and simmer for about 10 minutes. Season to taste.

Cook: Jaime Alemany

U.S.A. AMERICAN FRIED EGGS WITH BACON Ingredients: 2 eggs 3 slices of bacon Oil Salt Method: Put some oil in a pan. Crack the eggs without breaking them and put them in the pan when the oil is hot. Pour a little hot oil over the eggs while frying. When the edge of the eggs becomes brown remove the eggs from the pan with a slotted spoon and serve them on a plate. Sprinkle a little salt over the eggs yolks. Fry the bacon slices till they are brown and crusty. Serve them with the eggs.

Cook: Samuel Mata Puente

FRANCE

FRENCH FLAN Ingredients: Prep. time: 15 min. Bake time: 45 min. 1 ¼ cups of flour 2 or 3 cups of sugar 4 eggs 4 cups of milk 1 teaspoon vanilla Salt Butter (to grease pan) Method: First, sift the flour into a bowl. Form a hole in the centre of the flour and pour in the sugar and a pinch of salt.

Then, beat the eggs in another bowl and add this to the centre of the flour mixture as well. After that, pour in the milk slowly stirring as you go. Continue stirring until you have a smooth butter. Stir in vanilla. Then, grease and flour a two quart baking dish and pour in batter. Finally, bake at 425º F/ 220º C for 45 min. Let cool completely and refrigerate before serving.

Cook: Mihai Garabajiu

CHINA

CHINESE SAUSAGES WITH BEANS

Ingredients: Sausages 200 g of boiled white beans 2 strips of bacon Pepper Oil Salt

Method: First, heat the beans in a saucepan with a little salt. Meanwhile, cut bacon strips and put oil in a medium saucepan. Fry the beans and the bacon strips. Sprinkle a little pepper over the sausages and grill them. Finally, serve sausages and beans together.

Cook: Florin Buda

MOROCCO

MOROCAN COUS COUS Ingredients: ½ cup couscous ½ Tbsp olive oil 1 cup chopped onion 2 garlic cloves 1 cup cooked chickpeas or 1 can chickpeas ¼ tbsp fresh grained pepper 3 fill plum tomato, seeded and chopped ½ cucumber seeded and cubed ¼ cup raisins ¼ cup silvered almonds 2 tsp chopped parsley

Method: First, in a saucepan bring 1 ¼ cups stock to a boil. Then, add the couscous, stir and cover set aside. After that, heat oil, medium heat, in a sauce pan or sauté pan. Then, add onion and garlic, and cook until soft. Then, add tomatoes and stir until soft.

Stir in cucumber and spices and cook for 1 minute. Add chickpeas and raisins, and remaining ½ stock. Bring to a boil and add couscous. After that, let it stand for 1 or 2 minutes until the liquid has been absorbed by the couscous. Finally, add a chopped parsley fluff and serve.

Cook: Angela Rodrigues Karaliunaite