In 2011 eight schools from the four corners of the European

Community joined together in an exciting project, funded through

the European Union Comenius programme, entitled ‘Good Food Feel Well’

Through this two year project our

pupils have gained a greater understanding of healthy food, tied

in with an appreciation of food from different countries and

cultures. We have celebrated the similarities and the differences

between our food and above all we have enjoyed cooking and tasting

different dishes.

This book brings together the recipes shared between the

schools. We hope you will enjoy the new taste experiences, just as we

have.

BIENVENUE

Wel

com

e

BIENVENIDOS

Benvenuti

Willkommen

Velkommen Bun ve

nit

Hoş Geldiniz

Children from all over Europe were involved in the Good Food Feel Well

project.

Grundschule - Winzenhohl

5º Circolo Diddatico “G. Verdi”

Lånke Skole Grup Scolar Mîrsa

Aldebarán CEIP

Fındıkzade İlköğretim Okulu

St. Augustine’s, Kenilworth

Groupe Scolaire Auti Avera Moerai

Contents

Starters 4 Soups 20 Meat courses 36 Fish courses 52 Desserts 68

Starters

United Kingdom Starter

Prawn Cocktail

2 Little Gem lettuces 300g cooked, peeled prawns lemon juice 4 tbsp mayonnaise 4 tbsp tomato ketchup Worcestershire sauce Tabasco sauce

Roughly shred the lettuce and

put into the bottom of 4 glasses, divide the prawns between them and add a squeeze of lemon juice.

Mix the mayo and tomato ketchup with 2 good splashes of

Worcestershire sauce, and a couple of splashes of Tabasco,

add more lemon juice and a good grind of black pepper, then

spoon over the prawns.

St. August

ine’s

Norwegian Starter

Lefserull

16 skive spekeskinke

2 stk lefse 4 ss philadelpiaost

½ stk rødløk 4 ss purre

Skrell og skjær rødløk og purre i

tynne skiver. Smør philadelpiaost ut over hele lefsa. Legg på et lag med

rødløk og purre. Legg utover spekeskinke i to rader. Rull lefsa sammen. Del hver lefse i 4 biter.

Gjerne på skrå.

Lånke Skole

Lefserull

16 slices of ham 2 pieces of lefse (like tortilla)

4 tablespoons of philadelpia cheese ½ red onion

4 tablespoons of leek

Peel and cut red onion and leek in thin slices/rings. Spread philadelpia cheese on top of the lefse. Cover the lefse with the slices of ham,

red onion and leek. Make a lefse roll. Cut each lefse

into four.

Italian Starter

Mousse di Tonno

250 grammi tonno sottolio 150 grammi ricotta

4 cetriolini sotto aceto 10 grammi capperi

2 alici sottolio 20 grammi uova di lompo 8 fette pane a cassetta

Sgocciolare il tonno. Tritare tonno,

capperi, cetriolini, alici e ricotta fino ad ottenere un composto

omogeneo.

Aiutandovi con un bicchiere tagliate i dischi di pane.

Strofinate i dischi su un panetto di burro e scottatele velocemente.

Spalmate la mousse e decorate con

le uova di lompo. 5º Circolo Diddatico

“G. Verdi”

Tuna Mousse

250g tuna in olive oil 150g ricotta

4 pickled cucumbers 10g capers 2 anchovies

20g lumpfish roe caviar 8 slices bread

Drain the tuna and chop it together with the capers, gherkins, anchovies

and ricotta. Make a smooth mixture.

Use a glass to cut circles of bread. Lightly butter the bread and then

fry it quickly.

Spread the mousse on the slices of bread and decorate with the caviar.

Spanish Starter

Patatas Alioli

7 patatas medianas 1 diente de ajo

¼ litro de salsa mayonesa Sal

Perejil picado

Cocer las patatas en su piel en agua abundante. Pelarlas, partirlas en

trozos regulares y espolvoearlas con sal. Una vez frías, cubrirlas con la

salsa alioli, preparada por separado. Echar por arriba el perejil.

Salsa alioli: Mezclar la mayonesa con el diente de ajo crudo, previa-mente machacado en el mortero

hasta convertirse en una pasta fina.

Aldebarán CEIP

Garlic Potatoes

7 medium potatoes 1 clove of garlic

¼ litre of mayonnaise Salt

Chopped parsley

Cook the potatoes in their skin in water. Peel them, cut them into regular pieces and sprinkle with salt. When cold cover with alioli

sauce, prepared separately. Sprinkle with parsley.

Alioli sauce: Crush the garlic into a fine paste. Mix with the mayonnaise.

German Starter

Goldfisch-Brot

eine Scheibe Brot Tomaten

Salat Käse

Butter

Wasch das Gemüse. Schneide die Tomaten in Scheiben. Schneide den

Käse in kleine Stücke.

Bestreiche das Brot mit Butter. Schneide eine Ecke aus der

Brotscheibe und lege sie ans andere Ende. Lege die Tomatenscheiben

und die Käsestücke immer abwechselnd auf das Brot. Lege

zwei Salatblätter neben das Brot -als Flossen.

Grundschule -

Winzenhohl

Goldfish Bread

Bread Tomatoes

Salad Cheese Butter

Wash the vegetables. Cut the

tomatoes into slices. Cut the cheese into small pieces.

Spread the butter on the bread.

Cut a corner of the bread and put it on the other side of the slice. Put the tomatoes and the cheese onto

the bread. Put the salad beside the bread - as fins.

French Polynesian Starter

La Salade de Coeur de Cocotier

Couer de cocotier Jus du citron

Sel Huile d’olive

Oter le coeur du cocotier.

Decouper le coeur du cocotier en petits cubes.

. Assaisonner avec du citron, un peu

de sel et un peu d’huile d’olive.

Groupe Scolaire Auti Avera Moerai

Coconut Heart Salad

Coconut heart Lemon juice

Salt Olive oil

Remove the heart of the coconut.

Cut the coconut heart up into small cubes.

Season with the lemon, a bit of salt

and some olive oil.

Romanian Starter

Salată de vinete cu ardei

Vinete si ardei: cate 2 bucati O ceapa mica si un catel de usturoi

Ulei de masline Sucul de la o jumatate de lamaie

Sare si piper dupa gust 2 rosii si cateva fire de patrunjel

Vinetele si ardeii se coc pe o plita sau in cuptor, 50

de minute la 200 de grade. Nu uitati sa intepati vinetele cu o furculita!

Se curata vinetele si se toaca marunt utilizand un cutit din lemn, ardei se curata si se taie fasii sub-tiri, ceapa se taie marunt, se zdrobeste usturoiul,

se adauga ardeii si se amesteca cu vinetele.

Turnati uleiul treptat (ca la o maioneza) in timp ce amestecati, puneti zeama de lamaie, sare si piper

dupa gust.

Alaturati salatei obtinute doua rosii taiate si frunze de patrunjel. Grup Scolar

Mîrsa

Aubergine Salad

2 aubergines and 2 peppers 1 small onion and 1 garlic clove

Olive oil Juice from half a lemon

Salt and pepper to your taste 2 tomatoes and fresh parsley

Roast the aubergines and peppers on a hot plate

or in the oven, 50 minutes at 200° C. Don’t forget to prick the aubergines with a fork!

Peel the aubergines and chop them finely, peel

the peppers and slice them, dice the onion, crush the garlic, add the peppers and mix everything

with the aubergines.  

Add the oil slowly and mix with lemon juice, salt

and pepper.

Decorate with slices of tomatoes and fresh parsley leaves. 

Turkish Starter

Cacik

Fındıkzade

İlköğretim Okulu

İki ölçϋ sade yoğurt Üç salatalik soyulmuş ve kϋçϋk do-

ğranmış İki diş kϋçϋk doğranmış sarmısak

Tuz İki çorba kaşığı kuru nane İki çorba kaşığı zeytin yağı

Yoğurdu kasenin içine koy.

Tuz ve su haricinde ki malzemelerin hepsini kaseye ekle ve iyice karıştır.

Gereken kıvama gelinceye kadar içine su ilave et.

İçine tuz ilave et ve tadına

baktıktan sonra gerekliyse biraz daha ekle.

Servis yapmadan önce 2 saat kadar buzdolabında beklet.

Cacik

2 cups plain yogurt 3 medium cucumbers, peeled and

diced very small 2 cloves garlic, diced very small

Salt 2 tablespoons ground and dried mint 2 tablespoons extra virgin olive oil

Place the yoghurt in a large bowl.

Add all the other ingredients, except the salt and water, and mix

thoroughly. Add water until required consistency is achieved.

Stir in some salt and taste.

Chill in refrigerator for about two

hours before serving.

Soup  

United Kingdom Soup

Mushroom Soup

St. Augu

stine’s

2 leeks, chopped 3 garlic cloves, chopped

50g butter 300g mushrooms, sliced

2 - 3 sprigs fresh thyme, leaves only 600ml chicken stock

Sweat the leeks and garlic in the butter for 4 - 5 minutes, or until softened.

Add the mushrooms and thyme and cook on high for 2– 3 minutes.

Pour over the chicken stock and cook for 5 minutes.

Blend in a food processor until smooth.

Norwegian Soup

Fiskesuppe

200 g salmon filet ½ fennel 200 g cod filet 1 tbs flour 1 tbs butter 2 carrots 100 g swede ½ leek 100 g cellery root 2 dl cream 2 tbs red pesto 1,5 dl water 1 ts salt ½ ts pepper

Kutt alle grønnsakene i tynne skiver,

og fisken i terninger på 2x2 cm.

Smelt margarinen i en kjele og fres grønnsakene 2-3 minutter på

medium varme. Strø over melet og vend inn.

Rør inn pesto og ha i all væsken. La

det småkoke i ca. 15 minutter. Tilsett fisk og la det stå og trekke i ett par minutter. Ha i salt og pepper

og server med godt brød til. Lånke Skole

Creamy Fish Soup

200 g salmon filet ½ fennel 200 g cod filet 1 tbsp flour 1 tbs butter 2 carrots 100 g swede ½ leek 100 g celery root 2 dl cream 2 tbs red pesto 1,5 dl water 1 ts salt ½ ts pepper

Cut the fish and all vegetables into

pieces.

Melt the butter in a saucepan. Sauté the vegetables for 2-3 min-

utes. Add the flour and stir.

Add the pesto and water. Simmer for about 15 minutes. Add the fish. Simmer for another 2-3 minutes. Add salt and pepper. Serve with

bread.

Italian Soup

Zuppa di Farro e Lenticchie

INGREDIENTI per quattro persone 200 g di lenticchie giganti

200 g di farro perlato 2 spicchi di aglio

2 rametti di prezzemolo 3 o 4 chiodi di garofano

2 cucchiai di olio extravergine di oliva sale fino qb

Lasciare in ammollo, separatamente, il farro e le lenticchie per almeno tre ore.

Cuocere il farro in acqua salata per circa 20 minuti. Mettere in una pentola di terracotta l’olio assieme

all’aglio tritato finemente. Far dorare a fiamma molto lenta.Aggiungere le lenticchie, i chiodi di

garofano, il prezzemolo tritato e coprire d’acqua. Salare e far cuocere a fuoco lento per 20 minuti

circa, mescolando di tanto in tanto. Trascorso il tempo di cottura, unire il farro e proseguire la cottura per altri 30 minuti circa

continuando a mescolare di tanto in tanto. Servire calda con un paio di fette di pane casereccio

tostato e un filo d’olio a crudo.

5º Circolo Diddatico “G.

Verdi”

INGREDIENTS for four people 200g of large lentils

200g of emmer wheat 2 cloves of garlic

2 sprigs of parsley 3 or 4 cloves

2 tablespoons of extra virgin olive oil salt to taste

Soak the emmer wheat and lentils separately for at least three hours.

Cook the emmer wheat in salted water for about 20 minutes.

Pour the olive oil and finely cut garlic into an earthenware pot. Fry to a golden brown on low heat.

Add the lentils, cloves and chopped parsley and cover with water. Add salt and cook on a low heat for

around 20 minutes, stirring occasionally.

Once cooked, add the emmer wheat and cook for around another 30 minutes, stirring occasionally.

Serve hot with two slices of homemade toasted bre-ad and a sprinkle of olive oil.

Emmer Wheat and Lentil Soup

Spanish Soup

Ajoblanco

El ajoblanco es una sopa fría a base de almendras, pan y ajo.

Aldebarán CEIP

200 gramos de almendras crudas peladas

200 gramos de miga de pan 2 dientes de ajo

100 gramos de aceite de oliva 2 cucharadas de vinagre 1 litro de agua bien fría

Sal Para los tropezones: 1/4 de kilo de uva de

moscatel, peladas y sin semillas

Poner todos los ingredientes en el vaso de la batidora y triturar hasta que quede muy fino. Probar de sal y vinagre y rectificar si fuera

necesario. Servir muy frío acompañado de las uvas.

Garlic Soup

This is a cold soup with almonds, garlic and bread

200 grams of peeled raw almonds 200 grams of bread crumbs

2 cloves of garlic 100 grams of olive oil 2 tablespoons vinegar 1 liter of cold water

Salt For trips: 1/4 kilo of muscat grapes, peeled and

seeded.

Put all the ingredients in a blender and grind until very fine.

Season with salt and vinegar if necessary. Serve with the chilled grapes.

German Soup

Zucchinisuppe

Grundschule -

Winzenhohl

2 mittelgrosse Zucchini 1TL Olivenöl

1l Gemüsebrühe 1/2 TL Jodsalz

Die Zucchini waschen, Stiel-und

Blütenansatz entfernen. Die Zucchini der Länge nach halbieren und dan vierteln. Quer in kleine Würfel

schneiden.

Zucchiniwürfel in einem beschichteten Topf mit Olivenöl kurz andünsten und mit der Gemüsebrühe ablöschen. Etwa 15 Minuten bei mittlerer Hitze garen,

dann die Garprobe machen - die Zucchini sollen weich, jedoch nicht

verkocht sein.

Zucchinisuppe mit dem Mixstab oder in der Küchenmaschine pürieren und

mit Salz abschmecken.

Courgette Soup

2 medium sized courgettes 1 teaspoon olive oil 1l vegetable stock

1/2 tsp iodized salt

Wash the courgettes and cut off both ends. Cut each courgette in half

lengthways, then into quarters. Cut crossways into small cubes.

Sauté the cubed courgette in a

non -stick pot with the olive oil and cover with the vegetable stock. Cook for about 15 minutes over a medium heat, then test it - the courgette should be soft but not overcooked.

Using a hand blender liquidise the courgette soup. Add salt to taste.

French Polynesian Soup

Groupe Scolaire Auti Avera Moerai

Soupe au taro

du taro (deux variétés différentes dont un bien farineux) deux bananes du coco râpé

du sel

Peler et couper les bananes en rondelles. Eplucher et couper les taros en cubes.

Presser le coco râpé pour obtenir le lait. Saler et cuire la première variété de taro dans de l’eau.

Après quelques minutes de cuisson rajouter la deuxième variété de taro. Laisser cuire.

Rajouter les rondelles de banane. Verser le lait de coco dans la cuisson.

Cuire jusqu’à ébullition puis éteindre le feu.

 

Taro soup

taro (two different varieties, one with a good floury texture) two bananas

grated coconut Salt

Peel and slice the bananas.

Peel and cube the taro. Squeeze the grated coconut to get the milk.

Cook the first variety of taro in salted water. After a few minutes of cooking add the second variety of

taro. Cook. Add the banana slices and the coconut milk.

Bring to the boil, then turn off heat.

Romanian Soup

Supă de sfeclă roșie cu hrean

Sfecla rosie - 3 bucati Morcov, telina, ceapa,

lamaie, hrean ras, patrunjel verde sare, ardei iute, iaurt, crutoane

Sfecla, morcovul, telina se taie in

bucatele, iar tulpinile de patrunjel se maruntesc.

Ceapa se taie si se caleste in oala cu o lingura de ulei.

Se adauga legumele taiate peste ceapa. Se completeaza oala cu apa și se

dă la fiert. Dupa 30 de minute se scot legumele,

se pun in blender si se paseaza. legumele pasate se pun in oala,

impreuna cu hrean ras si zeama de lamaie, se potriveste gustul cu sare si

piper. La servire supa se invioreaza cu iaurt

si frunze de patrunjel. La sfarsit se adauga crutoane Grup Scolar

Mîrsa

Soup with beetroot and horseradish

3 beetroot heads carrot, celery, onion

lemon, grated horseradish green parsley leaves

salt, hot peppers yoghurt, croutons

Dice the beetroot, carrot and celery and

finely chop the parsley leaves. Chop the onion and brown it in a pan with 1

tablespoon of oil. Add the diced vegetables.

Fill the pot with water and bring to boil. Cook for 30 minutes and then mix the

vegetables in a blender. Combine the mashed vegetables with grated horseradish and lemon juice. Add salt and

pepper. Before serving, garnish the soup with

yoghurt and parsley leaves and, finally, add croutons.

Turkish Soup

Yoğurt Çorbası (Yayla Çorbası)

60 gram pirinç 800 gram su 12 gram tuz 18 gram un

360 gram yoğurt 1 yumurta

40 gram tereyağ/margarin 2 gram nane

Pirinci 4 su bardağı soğuk suda haşlayın.

Yoğurdu bir kaba alıp, 1 su bardağı su ile iyice çırpıp, yumurtayı ve unu ilave ederek çırpmaya

devam edin. Haşlanmış pirince yarım su bardağı soğuk suyu ilave edin ve yoğurtlu

karışımı birden döküp, karıştırın. Kıvamı koyu olursa biraz ılık su ilave edip, 5 dakika kaynatın. Ocağın altını kapatıp, tavada

tereyağını eritip, naneyi kavurun. Çorbayı servis kaselerine aldıktan sonra kavrulmuş

naneyi üzerinde gezdirip, sıcak servis yapın. Fındıkzade

İlköğretim Okulu

Yogurt Soup (Yayla Çorbası)

60g rice 800g water

12 g salt 18g flour

360g yogurt 1 egg

40g butter 2g mint

Wash the rice and place it in a saucepan

together with water and salt and cook for about 30 minutes, until tender. Blend the flour

with the yogurt in a separate dish, add the egg, mix and warm the mixture by adding a

couple of spoonfulls of the hot liquid. Gradually add the yogurt mixture to the saucepan, stirring continuously and keep

stirring until it comes to the boil and then cook for 10 minutes. Melt the butter or in a pan, add the mint, stir a couple of times and

remove from the heat and slowly drizzle over the soup.

Meat

Course

United Kingdom Meat Course

Shepherd’s Pie

Serves 4 1tbsp sunflower oil 1 large onion, chopped 2 – 3 medium carrots, chopped 500g minced lamb 2tbsp tomato purée Splash Worcestershire sauce 500ml beef stock 900g potatoes, cut into chunks 85g butter 3tbsp milk

Heat the oil in a saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, and brown the lamb. Add the tomato purée and Worcestershire sauce, then fry for a few minutes. Pour over the stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.

Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 minutes until tender. Drain, then mash with the butter and milk.

Put the mince into an ovenproof dish, top with the mash. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling.

St. Augu

stine’

s

Norwegian Meat Course

Viltgryte

Lånke Skole

1 kg viltkjøtt 300 g fersk sopp

200 g gulrot i terninger 200 g sellerirot

3-4 dl vann 2 dl rømme 2 dl fløte

1-2 ts timian Salt og pepper

Skjør kjøttet i terninger, brun det i ei gryte,

ha i viltkrydderet, sopp og grønnsaker. La dette frese i noen minutter. Ha i vann. Kok opp. Ha i rømme og fløte. Kok til kjøtt og grønnsaker er møre. Smak til med salt og

pepper. Serveres med kokt rosenkål,

tyttebærsyltetøy og kokte poteter eller potetmos.

Moose/Reindeer Stew

1 kg meat of moose or deer 300 g fresh mushrooms

200 g carrots 200 g celery 3-4 dl water

2 dl sour cream 2 dl cream

1-2 tsp thyme Salt and pepper

Cut the meat into pieces, fry in the butter. Add the thyme, mushrooms and vegetables.

Fry for a few minutes. Add the water and bring to the boil. Add

the sour cream and cream. Simmer on a low heat for about 30 minutes.

Season with salt and pepper. Serve with Brussels sprouts,

lingonberry jam and boiled or mashed potatoes

Italian Meat Course Braciolette

3 fettine di manzo da circa 130 g ciascuna 100 g di pancetta a striscioline

3 cucchiai di pecorino grattugiato 1 spicchio d'aglio

1 manciata di prezzemolo tritato 1 tubetto grande di concentrato di pomodoro (triplo concentrato)

1peperoncino piccante 2 foglie di alloro 1 cipolla grande

1\2 bicchiere di vino rosso 1\2 bicchiere di olio evo

Sale Su ogni fetta di carne mettere qualche strisciolina di pancetta,un cucchiaio di pecorino grattugiato, prezzemolo tritato sale e una

grattatina di aglio. Chiudere bene l'involtino e fermarlo con stuzzicadenti o con del grosso filo.

In una pentola far soffriggere nell'olio la restante pancetta,la cipolla tritata e quanto resta dello spicchio d'aglio insieme al peperoncino ed all'alloro, aggiungere quindi gli involtini e farli

dorare, sfumare con il vino e, quando l'alcool è evaporato, aggiungere il concentrato di pomodoro, mescolare e diluire con

circa 1 bicchiere d'acqua tiepida. Far cuocere a lungo, a fuoco molto lento regolando eventualmente di sale, finché il sugo sarà cremoso ed avrà assunto un color rosso

cupo. 5º Circolo Diddatico “

G. Verdi”

3 beef chops, about 130 g each 100 g of bacon, in strips

3 tablespoons of grated pecorino cheese 1 clove of garlic

1 handful of chopped parsley 1 litre of tomato sauce

1 chilli pepper 2 bay leaves 1 large onion

1 \ 2 cup of red wine 1 \ 2 cup extra virgin olive oil

Salt On each slice of meat put a strip of bacon, a tablespoon of grated cheese, chopped parsley, salt and some grated garlic. Tightly roll the meat and secure with a toothpick.

In a saucepan, fry the remaining bacon, chopped onion and what remains of the garlic clove with the bay and the

pepper, then add the rolls of meat and brown them. De-glaze with wine, and when the alcohol is evaporated, add

the tomato paste, mix and dilute with about 1 cup of warm water.

Cook for a long time, over a very low heat, until the sauce is creamy and has taken on a dark red colour.

Beef Chops

Spanish Meat Course Cochinillo Asado

Aldebarán CEIP

1 cochinillo 500 grs. de patatas

1 cebolla grande ½ vaso de vino

sal aceite de oliva

Lavar el cochinillo y secar. Wash the suckling pig and dry. Limpiar bien cualquier zona que tenga

pelos, chamuscarlos en el fuego. Sazonar el cochinillo y colocarlo en la fuente con la

piel hacia arriba. Precalentar el horno al máximo y asar a

temperatura media una media hora, de vez en cuando rociarlo con agua. Pelar las patatas y la cebolla y cortarlas en laminas finas de 1/2 cm.

Levantar el cochinillo y colocar las patatas al fondo de la fuente. Volver a colocar el cochinillo encima y meter al horno de nuevo una media hora más hasta

que la piel esté crujiente y dorada. De vez en cuando rociarlo con el vino hasta que esté listo

para comer.

Roast Suckling Pig

1 suckling pig 1 head of garlic

500 g of potatoes 1 large onion

1/2 cup of white wine Salt

1/4 cup of olive oil

Wash the suckling pig and dry. Singe the ears, trotters and any part containing hair over a flame. Coat the suckling pig

evenly with lard. Season the suckling pig evenly with salt. Place the suckling

pig with the skin facing upwards. Heat the oven to maximum. Moisten the suckling pig with

water and salt and roast at a medium heat for an hour, until the skin is crisp and golden. Peel the potatoes and the onion and cut them into slices 1/2 cm thick. Remove the suckling

pig and put the onion and potatoes at the bottom of the dish. Place the suckling pig on top, pour on the wine and put back in

the oven for about 50 minutes or until the meat is tender and ready to eat.

German Meat Course Fleischküchlein

Grundschule -

Winzenhohl

3 EL Körner-Müsli-Mischung oder Haferflocken etwas Milch - zum Müsli geben 1 kleiner Bund Petersilie - waschen und fein hacken 1 Zwiebel - schälen, fein hacken etwas Butter - erwärmen, Zwiebeln und Petersilie andünsten 2 Karotten - schälen, waschen, fein aspeln und zum eingeweichten Müsli geben 250g Hackfleisch gemischt - Hackfleisch, Ei und die angedünstete 1 Ei Zwiebel/Petersilien-Mischung durchkneten 2 TL Majoran, getrocknet - mit den Gewürzen abschmecken etwas Salz, Pfeffer - kleine Fleischbällchen formen (etwa zwei Esslöffel), flach druücken etwas Butterschmalz - erhitzen und die Fleischküchlein bei mittlerer Kitze beidseitig braten. (Garzeit ca. 15 – 20 Min.) Dazu schmecken kleine Kartoffein und Kohlrabigemüse

Meatballs

3 soup spoons of oat flakes Milk - mix together A little bit of chopped parsley 1 peeled and chopped onion A little bit of butter -fry the onions and parsley 2 peeled and grated carrots - mix with the oatflakes 250g minced meat - combine the meat, an egg, the 2 tsps dried marjoram marjoram and the onion/parsley mixture Salt and Pepper - season to taste - form golf ball sized meatballs and flatten them Some oil and butter - heat the oil and butter and fry the flattened meatballs on both sides on a medium heat ( Cooking time 15—20 minutes) Serve the meatballs with some small potatoes and cabbage.

French Polynesian Meat Course Poulet Chou Chinois au lait de coco

Groupe Scolaire Auti Avera Moerai

500 g de cuisse de poulet 500 g chou chinois

50 cl de lait de coco du sel, poivre

Mettre à bouillir de l’eau salée et poivrée. Pendant ce temps, découper en cube les cuisses de

poulet. Mettre les cuisses de poulet découpées dans l’eau

bouillante. Laisser environ 20 minutes. Ajouter les choux chinois découpés en morceaux.

Ajouter le lait de coco. Remuer le tout et laisser mijoter pendant 10

minutes. Le poulet chou chinois au lait de coco est prêt.

Chicken with Chinese cabbage in coconut milk

500 g of chicken leg 500 g Chinese cabbage 50 cl of coconut milk

Some salt, pepper

Bring some seasoned water to the boil.

Meanwhile, cube the chicken legs. Boil the chicken legs in the water for

approximately 20 minutes. Cut the Chinese cabbage and add, together with the coconut milk.

Stir the ingredients and leave them to simmer for 10 minutes.

The chicken with Chinese cabbage in

coconut milk is ready.

Romanian Meat Course Drob de Miel

Mod de Preparare: Maruntaiele mielului se fierb la foc mic, aproximativ o ora, impreuna cu o lingurita de sare. Dupa ce se scot din apa si se racesc se taie in bucatele, pregatindu-se astfel pentru a fi date prin masina de tocat. Se toaca tot impreuna cu ceapa si frunzele de patrunjel si marar. Pentru accentuarea aromelor este bine sa se foloseasca ceapa verde, tocata cu frunze cu tot. Separat se fierb 2 dintre cele 4 oua, se decojesc si se pregatesc de inglobare in material. Materialul dat prin masina de tocat este amestecat cu doua oua proaspete (nefierte) si apoi se adauga sare, piper, alte mirodenii, dupa gust. Jumatate din materialul astfel obtinut se aseaza intr-o tava care, in prealabil, a fost unsa cu grasime. Pe acesta se adauga ouale fierte si apoi se pune cealalta jumatate de material. Se pune in cuptorul preincalzit, pentru o jumatate de ora, la foc mic. Drobul de miel se serveste rece!

Ingrediente: 200 grame ficat de miel 200 grame plamani de miel 2 rinichi de miel o bucata limba de miel o bucata inima de miel 4 oua, o ceapa mare o legatura de frunze de patrunjel o legatura frunze de marar sare, piper

Grup Scolar Mîrsa

Lamb Haggis

Preparation: Boil lamb entrails over a low heat for about an hour with a teaspoon of salt. Remove them from water and allow to cool before cutting them into pieces and preparing them for a meat mincer. Mince everything along with the onion, parsley and dill leaves. To enhance the flavour, it is better to use green onion, chopped with the leaves and all. Separately, boil 2 of the 4 eggs, peel and prepare them to be wrapped in the minced meat paste. Mix the ground meat paste with 2 raw eggs and then season according to taste. Place half the meat mixture in a greased pan. Place the cooked eggs on top of the meat and then add the other half of the mixture. Place it in the preheated oven for half an hour on low heat. Lamb Haggis is served cold!

Ingredients: 200 grams lamb liver 200 grams lamb lungs 2 lamb kidneys one piece of lamb tongue one piece of lamb heart 4 eggs, a big onion a sheaf of parsley leaves a sheaf of dill leaves salt and pepper

Turkish Meat Course

Kavurma

Fındıkzade

İlköğretim Okulu

1.5 kg kuzu kuşbaşı 2-3 çorba kaşığı sıvı yağ

2-3 diş sarımsak 6 adet sivri biber 4 adet domates

1 kuru soğan Tuz, karabiber, kekik, kimyon

Yarım demet maydanoz

Kuşbaşı etleri kızgın tavaya atıp hızlı ateşte rengi dönünceye kadar çevirin. Yağı ve soğanı ekleyip

sotelemeye devam edin. Domatesleri soyup küçük küçük doğrayın. Biberleri ince halkalar halinde doğrayın.

Önce sarımsakları ve biberi ilave edip etlerle birlikte kavurun. Etler suyunu bıraktığında tuzunu ve baharatını

ilave edip karıştırın. Doğranmış domatesi ilave edip suyunu çekene kadar yaklaşık 30 dakika orta ateşte

karıştırarak pişirin.

Kavurma

500 gram lamb mince 3 tomatoes

2 onions 3 tbsp virgin olive oil

half glass water

Chop the tomatoes and onions into small pieces and cook with virgin olive oil for fifteen minutes.

Add half a glass of water once the onions begin to colour.

Put the mince into the pot and mix it with onions and tomatoes.

Cook for 25 minutes, stirring occasionally.

Serve immediately

Fish

Course

 

United Kingdom Fish Course Fish & Chips

Preparation time: 40 minutes, serves 2

INGREDIENTS : 400g floury potatoes such as Maris Piper, King Edward and Desiree

1tbsp vegetable oil 2 x 200g skin-on white fish i.e. cod or haddock fillets

1 medium egg, beaten 100g fresh white breadcrumbs

DIRECTIONS : Preheat the oven to 200°C.

Peel and cut the potatoes into 1cm slices and then into chips. Place in a large bowl or plastic bag and add the oil, toss well to coat.

Transfer to a large non-stick baking tray and bake for 30-35 minutes.

Meanwhile, dip the fish in the egg and coat in breadcrumbs. Add to the baking tray with the chips for the last 20-25 minutes.

Season with vinegar and a sprinkling of salt and twist of black pepper.

St. Augu

stine’s

Norwegian Fish Course Havets skattekiste (Barnas favoritt!)

Lånke Skole

200 g seifilet 200 g laksefilet

200 g torskefilet 2 gulrot i tynne skiver

100 g brokkoli i små buketter 1 rød paprika i tynne skiver

rømme eller ferdige sauser etter valg salt, pepper, eller krydder etter ønske

Rense fiskefilet for bein og skinn og kutt i passende

biter. Det er viktig at fiskefileten er absolutt skinn- og beinfri.

Legg fisk og grønnsaker etter eget ønske på et ark grillfolie med olje eller smør.

Dryss over krydder, salt og pepper etter ønske. Legg over rømme eller saus etter ønske.

Pakk folien sammen og legg den på grillen Skattekista trenger ca 5 minutter på en god, varm grill. Tiden er avhengig av mengden i skattekisten. Det er ikke

lurt å lage den for stor, lag heller flere.

 

200 g filet of coalfish 200 g filet of salmon

200 g filet of cod 2 carrots

100 g broccoli 1 red pepper sour cream

salt, pepper, choose your own spices

Cut the fish into small pieces. No skin or bone! Place the fish and vegetables on foil. Add some oil or butter, together with salt, pepper, spices and

sour cream. Wrap and cook it on the barbecue outside or in a

preheated oven inside. The ‘treasure basket’ needs 5-10 minutes on a warm

grill or in a warm oven, depending on the size. Several smaller portions are preferable to one big

one.

A Treasure from the Sea (A Children’s Favourite!)

Italian Fish Course

Anelli di Calamari Fritti

5º Circolo

Diddatico “G. Verdi”

Ingredienti per quattro persone 1,5 kg di anelli di calamari

250 g di farina, preferibilmente di semola sale q.b.

olio di oliva fettine di limone

Preparazione

Lavare accuratamente i calamari e farli sgocciolare.Tagliarli ad anelli regolari: è opportuno asciugarli perfettamente con carta assorbente.

Versare la farina in un sacchetto di plastica per alimenti. Mettere a riscaldare l’olio abbondante in una padella dai bordi alti e

portarlo a temperatura, senza mai raggiungere il “punto di fumo”. Mentre l’olio diventa caldo, mettere dentro al sacchetto un pugno di

calamari alla volta. Scuotere bene il sacchetto per favorire la panatura, tirarli fuori e

friggerli per 4-5 minuti. Appena dorati, prenderli con una schiumarola forata e metterli ad

asciugare su carta assorbente. Procedere con lo stesso metodo fino al termine degli anelli.

A cottura ultimata, salare e servire subito con fettine di limone.

VARIANTE Gli anelli di calamari si possono cuocere al forno. Dopo averli passati nell’uovo e nel pangrattato, porli in forno, preriscaldato a 200° C, fino a doratura.

Ingredients for four people 1.5 kg of squid

250 gr of flour (preferably semolina flour) Salt as necessary

Olive oil Lemon slices

Preparation

Wash the squid thoroughly and drain. Cut the squid into regular sized rings and dry on kitchen roll.

Put the flour into a plastic bag . Heat plenty of oil in a high edged frying pan without letting

it smoke. While the oil is heating toss the squid rings in the flour, a

handful at a time, making sure they are well covered in flour. Fry them for around 4 to 5 minutes

Once golden brown using a skimmer place the squid rings on kitchen roll.

Continue in the same way until all the rings are fried. Salt the rings and serve with slices of lemon.

ALTERNATIVE RECIPE Squid rings can also be cooked in the oven. Dip them in beaten egg and then in bread crumbs. Place them in a pre-heated oven at 200°c until golden brown.

Fried Squid Rings

Spanish Fish Course Pulpo a la Gallega

Aldebarán CEIP

Un pulpo Sal gorda

Una hoja de laurel Patatas

Pimentón Aceite

Lavamos bien el pulpo.

Ponemos a cocer agua y la hoja de laurel. Cuando esté hirviendo cogemos el pulpo por la cabeza y lo

metemos y sacamos del agua 3 veces seguidas y ya lo dejamos dentro.

Lo dejamos cocer unos 30 minutos dependiendo del tamaño del pulpo.

Lo sacamos y escurrimos. Cortamos las patas. Cocemos unas patatas, las cortamos en rodajitas y las ponemos

en la base. Colocamos el pulpo y espolvoreamos sal gorda, pimentón dulce y

una pizca de pimentón picante, echamos aceite y …

… ¡A comer!

Galician Style Octopus

Ingredients for four portions): 1 octopus of 2 or 3 kilos

1 bay leaf 500 grams of potatoes

Paprika Spicy paprika

Salt Olive oil

If it's a fresh octopus first you need to soften the octopus. There are two ways to do this, you can either beat it with a wooden rolling pin until its texture softens or freeze it for

two days and defrost it in the fridge the day before cooking (make sure it’s in a bowl because it will release a lot of liquid) Put the bay leaf into a pan of water. When it begins to boil it

is time to add the octopus. Grab it's head and dip it in the pan three times. After the third time, add the octopus to

the pan and cook for 40 minutes. Once cooked remove the pan from the heat and let it cool

for 15 minutes. Using the same water in which the octopus was cooked, cook the potatoes. While they are cooking, cut the octopus into medium sized slices. When the potatoes are cooked, remove them from the water, peel and slice them. Add to a platter

and put the octopus slices on top. The final touch is adding the olive oil and paprika and abundant coarse salt.

German Fish Course

Fischstäbchenwraps

Grundschule -

Winzenhohl

Zutaten für 12 Stück: 125ml Milch 1 Ei 60g Mehl 1 Prise Salz 5 TL Butterschmalz

Milch, Ei, Mehl und Salz mit dem Schneebesen zu einem glatten Teig verrühren. Ca. 15 Minuten ruhen lassen. In einer kleinen beschichteten

Pfanne (ca. 15 cm Ø) etwas Butterschmalz erhitzen. 1/6 des Teiges hineingeben und von jeder Seite bei mittlerer Hitze 1–2 Minuten

goldbraun backen. Herausnehmen und restlichen Teig ebenso verarbeiten. 2 EL Butterschmalz in einer großen Pfanne erhitzen. Fischstäbchen hineingeben und unter mehrmaligem Wenden 5–8 Minuten braten.

Herausnehmen und auf Küchenpapier abtropfen lassen. Salatblätter putzen, waschen und gut trocken tupfen. Schnittlauch waschen, trocken schütteln. Gut 12 Halme beiseitelegen, Rest in feine Röllchen schneiden.

Auf jeden Crêpe 1 Salatblatt legen. Remoulade und Ketchup daraufklecksen. Je 2 Fischstäbchen der Länge nach darauflegen, fest

aufrollen. Jeden Crêpe in der Mitte zwischen den beiden Fischstäbchen durchschneiden. Mit je einem Schnittlauchhalm zusammenbinden.

Mit Schnittlauch bestreut servieren.

12 Fischstäbchen 6 Salatblätter 1 Bund Schnittlauch je ca. 100g Remoulade je ca. Tomatenketchup

Fish Finger Wraps

For 6 wraps 125ml milk 1 egg 60g flour salt 5 tsp oil to roast Mix the milk, egg, flour and salt together to form a batter.

Leave it in a warm place for 15 minutes. Heat up the oil and fry some of the batter on both sides.

Make 6 crêpes this way. Fry the fish fingers for 5 to 8 minutes.

Wash the lettuce and the chives. Keep 12 chives for garnish. Cut the remaining chives into little pieces.

On each crêpe, put one lettuce leaf, remoulade and tomato sauce. Place 2 fish fingers on top and roll it tightly together.

Garnish with chives and serve.

12 fish fingers 6 lettuce leaves chives for each roll 100g remoulade and 100g tomato sauce

French Polynesian Fish Course

Poisson à la Vanille

2 tranches de poisson 2 « fei », 150g de haricots verts, 100g de

carottes, 2 petites courgettes 1 gousse de vanille

1 bol de lait de coco 1 oignon, 1 citron jaune

Huile d’olives, sel, poivre

Mariner les tranches de poisson dans le jus de citron pendant 30 minutes

Bouillir les « fei » pendant 20 minutes, égoutter et laisser refroidir avant de les couper en deux dans le sens de la longueur

Découper les carottes en « bâton », les faire cuire à la vapeur avec les hari-cots et les

courgettes pendant 10 minutes Découper l’oignon en petits morceaux,

Dans une casserole, faire revenir les oignons, ajouter le lait de coco, remuer. A ébullition, ajouter les graines de vanille, saler, poivrer, remuer, puis faire

mijoter à petit feu. Frire les tranches de poisson

Faire dorer les tranches de « fei » dans la friture Dresser votre assiette

Groupe Scolaire Auti Avera Moerai

Vanilla Fish

2 slices of fish 2 fei, 150g french beans, 100g carrots, 2 small courgettes

1 vanilla clove 1 bowl of coconut milk 1 onion, 1 yellow lemon Olive oil, salt, pepper

Marinade fish slices in lemon juice for 30 minutes

Boil the fei for 20 minutes, strain, allow to cool down, then slice in two

Cut carrots into batons, steam them for 10 minutes with the french beans and courgettes

Dice the onion In a saucepan, fry the onion, add the coconut milk and stir

Bring to the boil, add the vanilla seed, season with salt and pepper, and then simmer on a low heat

Fry the fish slices Brown the fei

Dress your plate

A fei is a cooking banana

Romanian Fish Course Saramură de plătică

Grup Scolar Mîrsa

Timp de preparare: 1 oră

Ingrediente: 4 plătici, roșii, ardei iute, usturoi, lamâie, pătrunjel, sare grun-

joasă

Mod de Preparare: Se curăță peștii de intestine și branhii, se spală și se sterg bine. Roșiile și ardeii se coc pe grătar. Se curăță, se amestecă cu 5-6

căței de usturoi pisați, zeamă de lămâie, sare și se fierbe într-un litru de apă. Se adaugă pătrunjel tocat.

Se pune un strat de sare cu grosimea de 2-3 mm pe plita (grătarul) fierbinte.

Cand sarea este foarte fierbinte, se asaza pestii pe ea. Îi lași să se rumenească pe fiecare parte.

Când sunt prajiți, peștii se pun pe o planșetă și li se îndepărtează solzii cu un cuțit ascuțit.

Peștii se pun pe un platou și îi acoperim cu saramura. Secret: peștele și saramura să fie foarte fierbinți când sunt

puse împreună. Se servește cu mămăligă

Preparation time: 1 hour

Ingredients: 2 breams, tomatoes, chilli, garlic, lemon, parsley, coarse salt

Preparation:

Clean the fish (gut), rinse and wipe well.

Bake the tomatoes and peppers on the grill. Clean, mix with 5-6 cloves of crushed garlic, lemon juice, salt and boil with

a litre of water. Add chopped parsley. Place a layer of salt on the hot grill (thickness of 2-3 mm).

When the salt is very hot, place the fish on it.

Let the fish brown on each side. When it is ready, put it on a board and remove the scales

with a sharp knife. Put the fish on a plate and cover with the brine

Tip: the fish and brine must be very hot when combined.

Serve with polenta

Bream Brine

Turkish Fish Course Sebzeli Balık Buğulama

Fındıkzade

İlköğretim Okulu

Balık – 200 gr., Ayçiçek yağı – 15 gr.,

Havuç – 20 gr., Kereviz – 10 gr.,

Maydanoz kökü -10 gr., Kuru soğan – 20 gr.,

Domates püresi – 3 gr., Tuz- 2 gr.,

Maydanoz – 3 gr., Limon.

Porsiyonlara bölünen balık yağlanmış tavaya

döşendikten sonra üzerine ince doğranmış havuç, kereviz, maydanoz kökü ve soğan konulur. Yağ,

domates püresi, limon suyu, tuz ve su ilave edilerek orta ateşte fırınlanır. Servisten önce balığın üzerine

ince doğranmış maydanoz serpiştirilir

Fish Stew

Serves/Makes: 4 - 6

2 pounds fresh sardines or anchovies

1 onion, chopped very fine 1 tbsp chopped fresh dill weed 1 tbsp chopped fresh parsley Salt and ground black pepper

1 1/4 cups fish stock Lemon wedges, to serve

Wash the fish and arrange in a large saucepan in alternate layers with the

onion and herbs. Add seasoning to taste and pour in the stock. Bring to a boil,

cover, and simmer for 8 to 10 minutes.

Serve the Turkish Fish Stew with lemon wedges.

Dessert

United Kingdom Dessert Eton Mess

St. Augu

stine’s

500g strawberries, hulls removed 400ml double cream

3 x 7.5cm ready-made meringue nests, crushed 1 tbsp ginger cordial

sprigs of fresh mint, to garnish

Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.

Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial.

Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining

strawberries and a sprig of mint.

Norwegian Dessert

TILSLØRTE BONDEPIKER

Lånke Skole

(4 personer) 4 epler

8 ss sukker ½ dl vann 3 ss smør

8 ss knuste diagestivekjeks 1 ts kanel

3 dl kremfløte

Skrell og skjær eplene i terninger. Blandes sammen med 4 ss sukker og vann i en kjele og

kokes til eplene er møre.Avkjøl. Smelt smør og resten av sukkeret sammen i en

stekepanne. Tilsett knuste kjeks og kanel. Stekes på svak varme til blandingen har fått en

gylden farge. Avkjøl. Pisk fløte til krem.

Eplemos, kjeksblanding og krem legges lagvis i glass. Avslutt med krem på toppen.

TILSLØRTE BONDEPIKER

Serves 4 4 apples

8 tbsp sugar 50ml water

3 tbsp butter 8 digestive bisquits

1 tsp ground cinnamon 300ml cream

Peel and cut apples into small cubes, remove the core. Put apple cubes in a saucepan with 4 tbsp sugar and

water. Cook until tender. Cool. Melt butter and remaining sugar in a frying pan. Add

biscuits and cook on low heat until light brown. Season with cinnamon. Refrigerate.

Whip cream until fluffy. Arrange apple sauce, crumble and whipped cream in

layers in glasses. Serve immediately.

Italian Dessert Tirami Su

6 uova pastorizzate 2 confezioni savoiardi signora dita

3 cucchiai di zucchero 2 bicchierini di Cognac o Brandy

8 tazze di caffè espresso di dimensioni 4 cucchiai di cacao amaro in polvere.

500gr Mascarpone

Fare il caffè espresso e metterlo in una ciotola. Aggiungere un bicchierino di cognac, un cucchiaino di cacao e lasciare raffreddare a temperatura

ambiente. Separare i tuorli e gli albumi.

Nella ciotola sbattere i tuorli e lo zucchero fino a renderlo cremoso bianco. Aggiungere il mascarpone e 1 bicchierino di cognac e mescolare. Lasciare il

composto nella ciotola. Nella seconda ciotola, sbattere i bianchi delle uova a neve. E unirlo al

composto di mascarpone. Rapidamente immergere un savoiardo per volta nella ciotola del caffè

espresso e disporli nel piatto di portata. Cospargere con la miscela mascarpone : utilizzare circa 1/2 del mix di mascarpone. Immergere un altro strato di savoiardi e formare un altro

strato come prima. Setacciare il cacao sopra il secondo strato di mascarpone. Mettete in frigo per almeno 4 ore prima di servire.

5º Circolo

Diddatico “G. Verdi”

Tiramisu

6 pasteurized eggs

2 packages savoiardi sponge fingers 3 Tablespoons sugar

2 shots (2fl oz) Cognac or Brandy 8 espresso sized cups of coffee

4 Tablespoons powdered unsweetened cocoa. 500g Mascarpone cheese

. Make the espresso and pour it into shallow flat-bottomed bowl. Add one

shot of cognac, one teaspoon cocoa, and allow to cool to room temperature. Separate the egg yolks and whites.

In the first mixing bowl, beat the egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended.

Leave this mixture in the bowl. In the second mixing bowl, beat the eggs whites until fluffy. Fold beaten

egg whites into the mascarpone mixture. Mix only enough to blend. Quickly dip a savoiardi in the espresso bowl. The savoiardi will quickly absorb the espresso. Spoon a layer of egg/mascarpone mixture across

the layer of savoiardi. Use about 1/2 of the mascarpone mix. Dip another layer of savoiardi and lay them on the

mascarpone mix. Layer them as before, sugar side down. Sift cocoa on top of the second mascarpone layer. Refrigerate for at least 4 hours before serving.

Spanish Dessert Torrijas

Dulce típico de Semana Santa

Aldebarán CEIP

1 barra de pan del día anterior Leche

Piel de limón 1 rama de canela

4 cucharadas de azúcar 3 huevos

Azúcar y canela Aceite de oliva

Cortamos el pan en rodajasy las ponemos en una fuente

En un cazo ponemos a hervir la leche con la canela, la piel el limón y el azúcar, y la vertemos sobre el pan (directamente, en calien-

te)...debe empaparse muy bien por lo que echaremos todo... dejamos que el pan se enfríe y que absorba toda la leche...

Mezclamos azúcar con canela y reservamos Batimos los huevos...

Pasamos el pan por el huevo... y lo ponemos en la sartén con el aceite bien caliente...

hasta que estén doradas. Sacamos, escurrimos y ponemos en el plato con azúcar y canela en

lo que las rebozamos... ¡y listas para comer!

Torrijas

Typical Holy Week dessert

1 loaf of bread. Better if it's yesterday bread ½ litre of milk

1 cinnamon stick Powdered cinnamon

Lemon peel 4 spoons of sugar

3 eggs 750ml of olive oil

Pour the milk into a saucepan and heat. Add the sugar,

cinnamon stick and lemon peel . Stir to dilute the sugar, before it boils remove from the heat and

leave it for 5 minutes so the flavours mix well Slice the bread into slices of 2 cm.

Put each slice into the milk for 10 seconds Heat the olive oil

In the meantime beat the eggs and then dip each slice of bread in the eggs until completely covered. When the oil is hot fry the

bread. When each slice has a golden colour on both sides remove from the oil and put on absorbent paper. Sprinkle the cinnamon

powder. You could also put some honey over it.

German Dessert

Quarkstollen

Grundschule -

Winzenhohl

1 kg Mehl 1 Packung gehackte Haselnüsse 2 Packungen Backpulver 500 g Butter 300 g Zucker einige Tropfen Bittermandelaroma 2 Packungen Vanillezucker einige Tropfen Rumaroma 4 Eier ½ Packung Citronat eine Prise Salz ½ Packung Orangeat eine Prise Cardamon 500 g Quark 1 Packung Rosinen

Alle Zutaten zusammen verkneten und zu 6 kleinen Stollen formen.

50 bis 60 Minuten bei 180 °C backen.

Nach dem Abkühlen mit flüssiger Butter bestreichen und mit

Puderzucker bestäuben.

Quarkstollen 1 kg flour 1 pack of peeled almonds 2 packs of baking powder 500 g butter 300 g sugar Some drops of bitter almond flavour 2 packs of vanilla sugar Some drops of rum flavour 4 eggs ½ pack candied lemon peel a pinch of salt ½ pack candied orange peel a pinch of cardamom 500 g quark 1 pack of raisins

Knead all ingredients into smooth dough, form 6 little stollen.

Bake it approximately 50 to 60 minutes at 180 °C.

When the stollen are cold grease them with liquid butter and sprinkle with powdered sugar.

French Polynesian Dessert

Gâteau éponge à la banane

6 oeufs 1 verre de farine avec levure

1 verre de sucre ½ verre d’huile des bananes

Peler les bananes et les passer à la moulinette pour obtenir une

bonne purée. Séparer les blancs des jaunes d’oeuf puis mélanger les

jaunes avec le sucre. Ajouter l’huile, la farine et un verre de purée de banane.

Mélanger pour obtenir une pâte bien homogène. Monter les blancs en neige et ajouter le reste de sucre.

Incorporer le blanc en neige à la pâte. Verser le mélange dans un moule et faire cuire à 180°c

pendant 45 minutes.

Groupe Scolaire Auti Avera Moerai

Banana sponge cake

6 eggs 1 cup of flour with yeast

1 cup sugar ½ cup oil Bananas

Peel the bananas and puree them.

Separate the egg whites from the yolks and mix the yolks with the sugar.

Add the oil, flour and a glass of banana puree. Mix until dough is well blended.

Beat the egg whites until stiff and add the remaining sugar. Stir the egg whites into the batter.

Pour the mixture into a mould and bake for 45 minutes at 180°c

Romanian Dessert

Grup Scolar Mîrsa

Poale-n brâu

Timp de preparare: 2 ore

Aluat: 500 gr. faina, drojdie, sare, apa,1pahar de lapte, 1 ou, 1 lingura

de zahar Umplutură:

500 g brânză de vacă, 100 g zahăr 1 plic zahăr vanilinat, 2-3 ouă

coaja rasă de la o lămâie, 1 lingura de gris

Frământăm aluatul compus din făină, zahăr, ouă , lapte şi drojdie, lăsăm la dospit timp de 40-50 de minute, apoi punem aluatul pe masă şi mai frământăm câteva minute. Acoperim şi

mai lăsăm 15 minute la dospit. Se ia o cantitate mica din aluat (de marimea unei nuci) si

intindem o foaie cu grosimea de 2 cm. Pe jumatate din ea se pune cu lingura umplutura (crema de brânză, zahăr, zahăr

vanilinat, ouă, gris şi coaja rasă de la o lămâie) apoi se impatura.

Se prajeste in uleiul incins, la foc potrivit. La final se pudreaza cu zahar.

Cheese doughnuts

Preparation time: 2 hours

Dough: 500 gr. flour, yeast, salt, water, 1 glass of milk, 1 egg, 1 table-

spoon of sugar Stuffing:

500 g cottage cheese, 100 g sugar 1 sachet of vanilla sugar, 2-3 eggs, lemon peel

1 tablespoon of semolina

Knead the dough made from flour, sugar, eggs, milk and yeast. Leave it rise for 40-50 minutes, then put the dough on the

table and knead a few minutes more. Cover and let it rise for 15 more minutes.

Take a small amount of dough (the size of a walnut) and stretch a sheet of about 2 cm thick. Take a tablespoon and put the stuffing on half of it (cream cheese, sugar, vanilla sugar,

eggs, semolina and lemon peel) and then fold.

Fry in hot oil at medium heat. Finally, dust with sugar.

Turkish Dessert Künefe

500 gr tel kadayif 4 yemek kasigi tereyag 300 gr tuzsuz cecil peyniri 3 su bardagi seker 3 su bardagi su Ogutulmus antep fistigi (uzeri icin)

Bir tencerede, 3 su bardagi seker ve suyu kaynatin, sogumaya birakin. Tereyagini eritin ve tel kadayifin uzerinde gezdirin. Elinizi kullanarak

tereyaginin kadayif icinde guzelce karismasini saglayin. Bu sirada, elinizle tel kadayiflari cekerek mumkun oldugunca kucuk

parcalara bolun. Orta boy bir tepsiyi yaglayin ve tel kadayifin yarisini tepsinin dibine doseyin. Elinizle ustten bastirarak tel kadayiflari iyice

sikistirin. Dilimlediginiz tuzsuz cecil peynirini (yaklasik ½ cm kalinliginda) tepsideki tel kadayifin uzerine esit sekilde doseyin. Son olarak tel

kadayifin diger yarisini peynirlerin uzerine yayin ve yine uzerinden elinizle bastirarak sikistirin.

Onceden isitilmis 200 C (400 F) firinda uzeri kizarana dek pisirin. Uzeri kizardiktan sonra firindan cikarin ve duz bir tepsi yardimiyla kunefeyi alt

ust edin. Tekrar firina verin ve ters cevirdiginiz yuzu de kizarana dek pisirin. Firindan cikardiginiz sicak kunefenin uzerine soguk serbeti

gezdirerek dokun. Yaklasik 5-7 dakika sonra suyunu cekecektir. Istediginiz sekilde dilimleyin ve uzerine cekilmis antep fistigi

serperek servis yapin. Fındıkzade

İlköğretim Okulu

For Künefe: 500g shredded phyllo dough 300g unsalted, shredded mozzeralla cheese or any other white, stringy, unsalted cheese 4 tbsp butter For Syrup: 3 cups sugar For Decoration: 3 cups water Ground pistachios for garnish

Künefe

In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water. Bring to a boil. Then turn the heat off and let it cool.

Melt the butter and pour all over the shredded dough. Mix it using your hands and make sure they get mixed up well. Meanwhile, split the

shredded dough into small pieces by pulling them apart with your fingers. Grease a middle size oven tray or Pyrex dish. Then, spread half of the shredded dough and press down using your hands. Slice the Mozzarella (about ½ cm thick). Place sliced cheese over the shredded dough evenly and then cover with the remaining shredded dough. Again press down to

compress using your hands. Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns

light brown. Then, take it out of the oven and turn upside down with the help of a flat tray. Again bake until the other side turns light brown. Pour the cooled syrup all over the hot Kunefe and set aside for 5-7

minutes before serving. After the syrup is absorbed slice the Kunefe as you like and garnish with ground pistachio. Serve hot immediately.

With thanks to all the staff and pupils involved in this project

And of course, the mascots!