PIECE OF A WHOLE (POW)

WORLD CUISINE ACTIVITY

RECIPE BOOK

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PIECE OF ESTONIAN CUISINE

Black Pudding

Ingredients :

2,5 l water 1 l blood 1 kg hulled barley salt 500 g lard 300 g pork pepper allspice marjoram 300 g white onions 2 tablespoons of butter 10 m casing

Instructions:

Wash hulled barleys and put them in hot water. Boil them on low heat. After the barleys are swollen, add spices and diced pork. Stir and simmer. Do not stir it while simmering, mash has to be gritty, barley grains must remain separated. Let it cool down a bit, then add buttered onions, sieved blood and browned lard. Fill casing with mash (not too full), tie casting endings and boil it in salt water. Heat the water slowly and only let it boil (otherwise casing bursts) about 10-15 minutes, depending on the thickness of the bowel. After taking them out from water place them on a plate to cool.

Lubricate the pan with lard and place sausages in a pan. Place fatty pork slices on top and between the sausages. Roast them in the oven. Serve sausages with cranberry jam or with pumpkin salad.

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Wheat Bread

Ingredients :

1l water or milk 25 g leaven 2 kg wheatflour salt sugar

Instructions:

In a warm milk or water, melt the leaven and add sugar, salt and flour. Knead the dough and let it rise.(Cover the bowl with a towel. Do not put the dough to rise in a cool or windy place). Shape the breads and let them rise a bit more then grease it with milk and bake it in the oven at 200 degrees for 45 minutes. Serve with butter and milk.

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PIECE OF FRENCH CUISINE

Crêpes Süzette

Ingredients :

250 g of flour 50 cl of milk 3 eggs 3 clementines 150g + 50g of butter 1 spoon of Cognac

Instructions: 1. Squeeze the clementines.2. Flap the eggs.3. Mix with the flour, the milk, the clementine juice, the soft butter and the Cognac.4. Cook with the buttered pan 18 crêpes. 5. Bend in 4 with sugar. And have a nice time !

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PIECE OF ITALIAN CUISINE

Sicilian Cannoli

Ingredients :

400 grams of sifted flour 75 grams of lard or butter 40 grams of refined sugar 2 eggs 1 egg white a pinch of salt 15 grams of unsweetened cocoa powder 60 grams of dry Marsala wine 60 grams of white-wine vinegar metal tubes peanut seed oil for frying

For the ricotta cream: 1 kilo of sheep ricotta cheese 600 grams of sugar a pinch of powdered cinnamon  150 grams of chocolate chips candied cherries (2 for each cannolo) candied orange zest (1 for eanch cannolo)

Instructions for the shells:Mix flour, sugar, cocoa and salt. Add first the lard or butter, then the eggs, and finally continue to knead. Add the Marsala wine and the white-wine vinegar, until dough is not too soft but stiff. Form into a ball, wrap it in cling film and put it in the fridge for one hour.Roll out the dough to a thin layer, dusting, gradually, with the flour, the worktop and the dough.When you have reached the desired thickness, cut out some discs with a diameter of about 10 centimetres.Wrap the discs around the metal tubes, pinch  the edges brushing with beaten egg white.Fry in hot oil, 2/3 cannoli at time. As soon as the dough is light brown put on paper towels.Instructions for the ricotta cream:If the ricotta is very moist, drain it. Mix the ricotta with the sugar. Let it stand for one hour and then sift it. Add the cinnamon and the chocolate chips.Instructions for the cannoli: Fill the shell with the cream and place a candied cherry on the ends of the cannoli, put on a tray and sprinkle with powdered sugar and finally decorate with candied orange zest.

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PIECE OF POLISH CUISINE

Żurek

Ingredients:

✓ 600g sausage✓ bay leaf✓ a few grains of black pepper✓ a few grains of allspice✓ 2 garlic cloves✓ dried mushroom✓ 2 cups of special sourdough✓ marjoram✓ 4 eggs✓ salt✓ peppper

Instructions:

Put the sausage in the pan and pour it with 6 glasses of water, add a bay leaf, peppergrains, allspice, garlic and mushroom. Cook on low heat for about 30-35 minutes(if the sausage is fatter cook for 5 more minutes). Remove the sausage and put in ona warmed plate. Then strain the decoction, boil it up and mix with the sourdough.Heat up for a few minutes and keep stiring it. Season the soup with marjoram addsliced sausage, eggs (divided into pieces) minced mushroom and add some salt andpepper.

IT’S REALLY TASTY!

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Pierogi ruskie

Ingredients:

✓1kg of boiled potatoes✓ 1 cube of cottage cheese✓ 1 onion✓ 3 thin slices of bacon✓ salt and pepper✓ 1 cup of flour✓ 1 spoon of water✓ 1 spoon of olive oil

Instructions:

Mix the flour with water and salt. Form the dough by adding some olive oil. Roll outand cut out circles. Mix cheese with potatoes. Chop onion and fry bacon in the pan.Then add the stuffing. Put the stuffing on the circles and fold them in half. Boil it insalted water. Serve the pierogi with butter.

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PIECE OF SLOVAK CUISINE

Potato Pancakes

Time: 45 minutes

Ingredients:

(for 8 pieces you will need):

1,5 kg potatoes 2 eggs 6 table spoons

flour 8 cloves garlic 3 teaspoons

marjoram 3 teaspoons salt Oil

Instructions:

1. Peel the potatoes and grate them.Pour off the water.

2. Peel and smash cloves of garlic.

3. Add the eggs, flour, garlic,salt and marjoram.

4. Mix all the ingredients in a bowl.Add more flour when the mixture is too watery.

5. Put some oil into a pan. When it’s hot put 4-5 table spoons of the mixture into the pan and make a pancake.

6. Fry the pancake 7. slowly on both

sides till it´s golden brown.

8. When the pancakes are done put them on a napkin to get rid of fat.

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PIECE OF SPANISH CUISINE

Scalded Gofio (Roasted grains meal) by Samuel

Ingredients:

1 liter of fish broth 1/4 Kg of gofio 1 little branch of mint 1 red onion

Instructions:

Introduce the gofio into a bowl with a little branch of mint. Then, slowly stir it with the boiling fish broth.

Final product; It can be served with red onion

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Hedge mustard potage

By: Jorge M. Pérez Santana

Ingredients:

0.45L of Olive Oil. 0.75L of Water. 500 g of beans. 0.25 g of paprika 0.05 g de cumin 0.30 g de sea salt 1Kg of hedge mustard 250g of potatoes 3 cloves of garlic 120g of onion 350g of pumpkin 150g of yam 250g of sweet potato 350g of ribs

Instructions:

1. First of all we cut the ribs in cubes, which have been in water the whole night. 2. Then we take a clay pot with boiling water and we put the ribs in order to cook them. 3. After that, we cut the tops of the hedge mustards and we heat them with the pork.

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4. We add oil in a frying pan, we chop the onion and start frying it5. We cut the yam, peeling it off, for heating it.6. Then we cut the sweet potato and put it into a dish. We peel three cloves of garlic.

Two of them are for browning in the frying pan. The other one is for stirring it with thyme.

7. Also we cut the pumpkin and pour it into the pot.8. We add the beans (which have been 12h in water) to the pot and heat.9. We add the onion and browned garlics too.10. We cook it at medium heat during 2 hours. The last half an hour we turn the heat

down. It’s better if we leave it 10 minutes without heat but covered. 11. We serve the food in a deep dish, with cheese (fresh or aged) and Canarian gofio

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PIECE OF TURKISH CUISINE

Yoghurt

Ingredients:

3 lt of fresh milk One spoon of homemade yoghurt

Instructions:

1. Heat the milk into 47 °C or you can put your little finger into milk and it must stay in it for 6-7 seconds.

2. Mix one spoon of yoghurt with the heated milk in a bowl. You have to add the milk slowly into yoghurt.

3. Then add the mixture into a bowl into the saucepan slowly and mix.

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4. Next, close the saucepan with the cover and enfold it with a thick cloth.5. It must stay there for 4-5 hours.6. Do not shake it while it is fermented.7. Finally put the yoghurt into the fridge and it must stay there for one night

Enjoy it!

Vine Leaves With Meat And Rice Stuffing

Ingredients: 2 water glasses of rice 2 onions 2 tomatoes 500 gr of mince One spoon of tomato sauce Parsley Mint Salt Black pepper Vine leaves

Instructions:

1. After cleaning rice, mix it with other ingredients. 2. Then put the mixture into the leaves little by little and wrap.3. Then put them into a saucepan and cook until the rice gets soft.

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"Bu proje T.C. Avrupa Birliği Bakanlığı, AB Eğitim ve GençlikProgramları Merkezi Başkanlığınca (Türkiye Ulusal Ajansı,http://www.ua.gov.tr) yürütülen Erasmus+ Programı (Hayatboyu Öğrenmeveya Gençlik Programı) kapsamında ve Avrupa Komisyonu'ndan sağlananhibeyle gerçekleştirilmiştir. Ancak burada yer alan görüşlerdenTürkiye Ulusal Ajansı veya Avrupa Komisyonu sorumlu tutulamaz."

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