Breaking European Topics

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In this cookbook you can find different recipes for food from Spain, Holland and Norway. Now it’s just to start making good, traditional food from different cultures.

This book is a school project I cooperation with Breaking European Topics.

Introducion Index3. The Project 5. Holland6.Chocolate cake 7. Chicken raggout8-9. 3 in the pan10. Tomato soup with meatballs11. Spain12-13. Fish paella14. Spanish omelette15. Aniseed rusks16. Sweet oranges17. Norway18-19. Kompe20. Rice-cream21. Meatballs22-23. Ginger bread

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The comenius projekt, with the tittle Breaking European Topic is an EU-exchange project to break down prejudices. Until June 2012, pupils from Valencia, Delf and Vennelsa work with this. We learn about eachother`s cultures in different areas.

Breaking europpeian topics

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1 yoghurt150 g nutsOil300 g flour

Turn on the oven at 180 degrees. Beat the yog-hurt with the eggs and the sugar. Add the choco-late, the flour and the nuts.Then you mix it. Add the oil first, and then the yeast. beat it very vell. Grease a mould with butter. Pour out the cream in the mould and introduce it in the oven. Let it be in there for 30 minutes.

Chocolate cake150 g dust chocolate3 eggs300 g sugarBake’s yeast

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50g Real butterFlour3 Chicken bouillon cubes200g Chicken filet

Boil Chicken filet in a big pan with water and chicken bouillon cubes. As soon as it is fully cooked, cut the chicken filet in cubes and keep separate.

Melt approximately 50 grams of real butter in a pan on the stove. As soon as it is totally melted, add flour slowly until it becomes a soft ball. Then add the chicken broth slowly until a thick smooth mass appears. Then you add the chicken cubes and bring it to taste with salt, pepper and nutmeg.This is good in a puff pastry bowl or on a piece of toast.

Chicken raggout

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100 grams cottage cheese1 egg 100 grams self raising flour0.5 dl milk40 g caster sugar1 tsp vanilla sugar1.5 tbsp icing sugarpinch of saltoil for frying oil

Do the sieved self-raising flour, egg, sugar, cottage cheese and vanilla sugar in a bowl and stir until smooth (no lumps). Add the milk curds have shoots on dash, stir well and finally add the oil. A little stir until all ingredients are well mixed. Put the pan on a medium high heat, add some oil to the pan and let it heat up. Pour three piles the size of a hand palm in the pan, fry brown on one side, then turn them over and fry the other side brown. Remove the pan from the heat, ladle the three in the pan out and put them on a plate to cool. Put some oil back into the pan, put the pan on the stove, let the oil heat up and start again at the beginning. Continue until the batter is finished. As the three in the pan cool sprinkle with powdered sugar.

3 in the pan

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200 g mixed minced1 onion 2 leek whites 1 stalk celery 1.5 liter light chicken stock1 tablespoon tomato butter salt and pepper fresh parsley

Slice the onion, leek and celery and cook the vegetables in butter. Add, if the vegetables are glazed, the tomato paste and cook for them equally.Add the chopped fresh tomatoes and chicken stock and bring to a boil. Turn the heat back down and allow at least half an hour quiet simmer. Roll the meat balls now and that just before cooking. Refresh under cold running water. Mix the soup and bring then to taste with salt and pepper. Put the balls there and warm while. Serve the soup and sprinkle with fresh chopped parsley over.

Tomato soup with meatballs

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1 kg of mussels,1 / 2 pound of shrimp,a policeman,300 gr. clams,300 gr. shrimp,300 gr. monkfish,a ripe tomato sauce,1 clove of garlic,heaping tablespoon of paprika,

Fish paella

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Put the clams in a bowl with cold water, a few drops of vinegar or a pinch and salt. Rinsed in clean water before use. Clean the mussels and put them to cook until they open. As they open, remove them, drain and strain the broth. Reserve both the mussels and broth. Peel the prawns, shrimps and the policeman. Book all shells. Make a cross in the base of tomatoes, blanched in hot water and peel. Clean the monkfish and cut into cubes. Book spine and skin. In a saucepan, put three tablespoons of olive oil, a chopped tomato, diced onion, a clove of pressed garlic, seafood shells, spine, skin monkfish and salt. Fry over medium heat and spoon is crowded with heads and shells from shellfish to release their juice. Add half of the paprika and cook. Pour the broth from the mussels and a pint of water, add salt. Cook for 40 minutes over medium heat. Strain the broth through a chinois and check the taste. Salt to taste. Put in the pan four tablespoons of olive oil, the other tooth chopped tomato, pressed garlic and salt. Saute over low heat until tomatoes are broken. Add the clams, mussels, chopped, the rest of the pepper and saute. Sprinkle with the saffron. Pour the rice spread throug-hout the pan and saute for 5 minutes. Do not move and pour 4 cups of hot broth. Cook over high heat for 10 minutes. Distribute shrimp, prawns, sliced policeman and pieces of monkfish. Reduce heat and sprinkle with lemon juice. Then lower the heat to complete 15 minutes of baking. Cover the pan and let stand 5 minutes. Serve hot.

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First, we peal and chop the potatoes. We add some salt, and we do the same with the onion.Then, we spill some oil in a pan, and we hot the pan gradually. When it’s really hot, we pour the potatoes and the onion into the pan. When they’re coocked we get them out of it.We beat the eggs, and then add the potatoes and the onion, and when it’s all mixed, we pour everything into the same pan.And we just have to wait until the omelette is done.Enjoy it!

Potatoeseggsonionolive oil

and a bit of salt

Spanish omelette

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¼ Kg. Flour½ packet of yeast 4 tablespoons of milk3 tablespoons of olive oil 2 tablespoons of sugar

First, we mix the egg, olive oil, milk sugar and the cup of anise. When everything is completely mixed, we add little by little some flour so it tourn out into dough. Then we add the rest of one lemon and let stand for an hour. After that, we start giving this dough a rusk shapes, and we fly them with a generous quantity of olive oil. The last step is to dip in sugar and cinnamon the rusks, and they are ready to eat them.

Aniseed rusks1 little cup of anise 1 eggLemon zest Icing sugarCinnamon

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Sweet oranges

squees the oranges to get the juice , strain it add sugar and heat it up a bit. separa Separately, dissolve a spoonful og cornflour in cold water. When the orange juice begins to boil, add thedisolved flour stirring constantly until the juice begins to condense to become cream. Clean the squeezed oran-ges, remove the peel with a knife so that theseempty half oranges can be used as the mold where the cream, previously prepared, will be put.

Once the oranges are filled, we plated and decorate them with cream and caramel topping. The dish can be decorated with orange tree reen leaves and orange blossom.

OrangesSugarCream CornflourCaramel topping

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KompePeel potatoes and grate on the grater or run through the grinder. Drain off the water. Stir in flour and salt. And boil possibly a trial.If dough is too loose then dissolved compensation and it fixed the compensation adamant. Customize melmengden after this. You may want to jot down the experience for next time, but remember that the potato variety and has something to say.

Form compensated with hands as big as a medium po-tato. Put inside the flesh. Boil in salted water for about 45 minutes.

Serve with butter and possibly sugar. Although I prefer sugar. Many people like and jam to.

Makes a lot of komper can be fried komper the next few days. Invite your friends to also complete party.

2 kg raw grated potatoes200 g wholemeal flour100 g plain flour2 teaspoons salt250 g salt pork into small pieces.

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Riskrem

Ricecream 3 cups whipping cream1 tablespoon sugar1 teaspoon vanilla5 cups cold podrrige

Red sauce5 cups red juiceLess than 1 tablespoon potato starchA little cold water

Whip cream with sugar and vanilla sugar. Mix in Rice porridge and a few drops of almond. Server rice pud-ding with red sauce.The rice pudding is the sauce of strawberries or raspberries well.

Boil the juice and stir the potato flour with a little wa-ter. Remove the pan from the heat and stir in the po-tato flour in a thin stream, stirring constantly. Put the pan back on the plate, cook quickly and refrigerate the sauce.

Ricecream

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400 g crumbeled meat1 ½ teaspoons salt¼ teaspoon pepper¼ teaspoon ground nutmeg¼ tsp ground ginger2 tablespoons potato flour1 ½ cup water or milk2 tablespoons butter or oil for frying6 cups water1 piece beef bouillon cube

The simplest is to use a food processor. Put all ingredients (except water and bouillon) in the bowl and start the processor in about 10-20 seconds to the farce is smooth and nice. Or make farce of hand: take the salt well into the mince. Stir in spices and flour and dilute with milk or water, a little at a time.the you form farce to round cakes with the help of a spoon, your hand, and cold water.Bake the cakes in medium hot pan with butter for about 5 minutes on each side until they have a nice brown color.Put the cakes into a pot of water and a bouillon cube and let them pull in approx. 10 minutes (until they are cooked through), or have the cakes right in brown sauce.

Meatballs

150 g butter1 cup dark molasses2 cups sugar1 cup heavy cream½ teaspoon ground cloves½ teaspoon ground ginger ½ teaspoon pepper 2 teaspoons ground cinnamon 1 teaspoon baking powder 450 g flour

Mix butter, syrup and sugar in casserole. Heat until sugar is com-pletely melted. Remove the pan from the heat and cool it a bit. Then you stir in the cream.Aim some of the spices, baking powder and most of the flour. Stir everything together into a smooth dough. Let the dough cool as long as possible.Knead the dough in a little flour on the table and roll it around. 3 mm thick.Cut out different character cakes, place them on baking paper lined baking tray and bake in middle shelf of oven at 175 ° C for approx. 10 minutes. Cool cakes on wire rack. Decorate them if you want with confectioner’s sugar.

Gingerbread

©Maren Frigstad

Daniel Lev

Cristina Lahuerta

Héctor Palés

Sahar Yacoubi

Julieth Ramírez

Raz Ahmad

Maria Castellote

Yann Rixen

Martine Svendsen Hagen

Nynke Overzet

Mina P. Wennerberg

Jeffrey Muntinga

Line G. Haus

Pim Nolte

Anette Skåreland

Denise ´t NetBente Berntsen

Elena Alonso

Mavo Grotius Clara Furió Novejarque

Lina García

Stein-Vegard Olaussen

© matprat.no

Maren Frigstad

Maren Frigstad

Maren Frigstad

Line G. Haus Line G. Haus Line G. Haus