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EUROPEAN AUTUMN AND WINTER

PRODUCTS WITH LOCAL RECIPES

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CONTENTS

Pag. 3School partners

Pag. 4 Information about the project

Pag. 5 Geography:Greek Town

Pag. 9Geography: Italian Town

Pag. 13The Greek products and dishes

Pag. 64The Italian products and dishes

Pag. 108The Croatian products and dishes

Pag. 117The Estonian products and dishes

Pag. 123The Turkish products and dishes

ILLUSTRATED BY STUDENTS

REALIZED BY STUDENTS

EDITED ON THE NET BY TEACHERS

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ETWINNING PROJECT

EUROPEAN COLOURS AND TASTES

School partners

4th Highschool of Tripolis, Τρίπολη, Greece

http://prezi.com/pisuvcgrc_s9/untitled-prezi/

Istituto Comprensivo Paolo Borsellino Mazara del Vallo

http://prezi.com/8xr3ecf-uug7/paolo-borsellino-school/

Väätsa Basic School, Väätsa, Estonia

http://vimeo.com/57517696http://prezi.com/1wkndpw1uyoe/vaatsa-basic-

school/

Emet Çok Programlı Lisesi, Emet,

Turkeyhttp://prezi.com/1phehdvq7ow0/kutahya-turkey/

Virtualna škola, Samobor, Croatia

http://prezi.com/a6ldmx-qthhz/european-colours-and-tastes-etwinning-project-

2012/

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INFORMATION

The project studies the agricultural products in the European countryside.

Each countryside is presented by each European partners. The products are

studied from a global point of view that includes: geography, history and

science.

SUBJECTS INVOLVED

English, Geography, Science, I.C.T

AIMS OF THE PROJECT

Research about the products of the countryside. • Local, regional and

national dish • Share experiences and knowledge with youngsters from

European countries. • Use of English as the main language for international

communication.

WORK PROCESS

The students from each country are grouped in small groups of 3-4 members.

Each group of students chooses one season and start the research about the

products Then students speak about local, regional or national dish. During

the process, the groups stay in contact to discuss all aspects related with the

common products. Finally, they draw conclusions together

RESULTS PREDICTED

The students learn about the products and typical dish in their countries, and compare

differences and similarities between each country participating in the project. Moreover,

they improve their skills in English and ICT tools

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T R I P O L I S - A R C A D I A

Tripolis is located in the center of Peloponnese, in the south of Greece in 650m of altitude . It is

the capital of Arcadia. Its population is about 25.000

Tripolis, like all Greece, was under the Ottoman possession from 1453 until 1830 when the

revolution against the Turks started. Tripolis had a significant role in this war. Theodoros

Kolokotronis, born in a small village near Tripolis, was the general of this revolution which started

from here and gave the independence gradually to Greece. That’s why he is considered as a

national hero. His statue is in the middle of the central square (Areos square).

AREOS SQUARE

The city has a lot of churches (the most well known is the cathedral of Saint-Vassilios). Around the

city there are plenty of little churches. The prefecture has many monasteries dating from the 10th

century (Philosophou monastery) with exceptional architecture, built in picturesque areas.

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SAINT VASSILIOS ELONA’S MONASTERY

Arcadia has been inhabited since prehistoric times. The mythology says that the god Panas, symbol

of happy life and Nymphs lived in Arcadia. Arcadia symbolized pure, rural, idyllic life. This

shepherd life inside the nature was the arcadian ideal ( et in arcadia ego) which had inspired

Europe of the 15th century.

NATURE

Tripolis is built on a plateau. Near the town there is a plain rich of cherry trees, sour cherry, apple

trees, grapes, and vegetables. Our city is surrounded by mountains such as Mainalo, with a ski

resort, Artemissio and Parnonas. They are mostly covered by chestnut trees, cypress and firs. You

can find there foxes, wolves and different kinds of birds.

MAINALON SKI RESORT

Those mountains end up to the sea. By the coasts where the climate becomes milder, we can find

olive trees, tangerine trees, carobs, bushes and laurels.

The mountainous scenery is enriched by lakes and rivers. The lakes Taka, Ladona and the wetland

habitat of Moustos in where different kinds of birds and animals find shelter. The rivers Alfios,

Loussios, Erymanthos are already known from the mythology. Those rivers traverse gorges and are

an ideal destination for sports activities like trekking and rafting.

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LADONA LAKE LOUSSIOS RIVER

RAFTING TREKKING

ARCADIAN BEACHES

About 80 km from Tripolis there is the sandy beach of Astros and a little further there are many

small bays with crystal clear water and pebble beaches, in Tyros and Leonidio.

BEACHES IN TYROS, LEONIDIO

ECONOMY

The economic activities are based on agriculture, animal livestock and tourism. Rich in agriculture

is the production of grapes. The main are moschofilero and fileri . There are three important

wineries: Kambas, Spyropoulos and Nassiakos and a few smaller. The area also provides the

country with apples, chestnuts, cherries, potatoes, onions and honey.

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KAMBA WINERY APPLE TREES

There are also small family companies which produce dairy products: milk, goat and sheep yogurts

and cheese.

Crafts and works of art are made by wood and silver in the villages near Tripolis.

STEMNITSA

MAKING SILVER JEWELLERY IN STEMNITSA

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Mazaradel Vallo

Mazara del Vallo is an Italian town of 51,466 inhabitants in the province of Trapani in Sicily.It

overlooks the Mediterranean Sea, at the mouth of the river Mazaro and Delia, it is less than 200

km from the Tunisian coast of North Africa.The historic old town, once enclosed within the

Norman walls, includes several monumental churches, some dating from the eleventh century.

Have the typical features of the neighborhoods in urban layout typical of Islamic medinas, called

Casbah (also Kasbah), whose narrow streets are a kind of trademark.The first traces of human

presence in the territory of Mazara have been found caves along the river Mazaro. Mazara del

Vallo is the main fishing port in Italy

THE KASBAH The Norman CastleThe canal port

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The natural reserve

The natural reserve Preola and Gorghi Round Lake is a regional natural reserve of

Sicily, established in 1998.It extends into the territory of the town of Mazara del

Vallo. There are Preola Lake, Lake Murana and Gorghi High, Medium and Low.

Lake Murana RoundLake Lake Preola

The natural vegetation is typically characterized by forests of oak and pine trees,

add arbutus, carob, etc ..The most important are: lavender, cypress, laurel, broom.

The areas near the coasts are flat, are cultivated citrus, olives and fruit trees, which

are adapted to hot, dry climate. The landscape is varied, often characterized by a

Mediterranean garden.

Mazara del Vallo beaches

Mazara del Vallo overlooks the sea. There are, therefore, many places to take a

bath in, relax or spend a day with friends at one of the crowded beaches of

Tonnarella orQuarara.

If you like the sandy beach, Tonnarella is the ideal place. It is a long beach about

8km starting from the new port into the nature reserve of Capo Feto" a great spot

for kite-surfers.

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Crystal clear sea, clean thin white sand always make it one of the busiest places .Tonnarella is

about 4km from the center of Mazara and can be reached by bus, but also on foot.

Quarara is the rocky beach area of Mazara del Vallo.

Economy in Mazara

The economic activities that characterize Mazara del Vallo are mainly fishing, tourism

and agriculture.

The city economy is driven by the fishing industry, including processing and

preserving of fish and shipbuilding. Mazara del Vallo is one of the most important and

famous fishing port of the Mediterranean. There are approximately 400 large ships

on the high seas ,with about 4,000 fishermen on board.

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Rich in agriculture is the production of grapes The main are inzolia, catarratto

and raisins.Very important is the

association “ The wine route”. It is a path that is divided into an area where

vineyards and wineries are interspersed with natural beauty, cultural and historical

attractions. It is a region with a long history, from ancient times suited to wine

production. It is a "journey" through the flavours of tradition and nature, crafts and

works of art, scents, marked by the strong sense of welcome, tradition and culture of

this area.

Citrus and olives are also grown in this area.

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The map of Peloponnese

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Let’s start…

AP P L E S

The apple is a fruit of the apple tree it is one of the most popular and

widely cultivated fruits. The tree has been known since prehistoric times.

It comes from south Caucasus. The tree has cultivated since ancient

times in Asia and Europe. The apple was mentioned by Theophrastus in 3o

c. BC.

In our city Tripoli we produce a lot of varieties of apples. The most

popular is “Delicious”. Actually we eat apples in our everyday life, but we

also use them to make different kinds of sweets. One of them is apple

pie! So I’ll give you the recipe!

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Apple pie

We’ll need: For the filling:

5-6 apples

1 cup of sugar

200g butter

1 stick of cinnamon

For the dough:

5 eggs

1 cup sugar

3 vanillas

1 1/2 cup flour.

Grease the baking pan.

Wash and clean the apples, Cut into slices and spread into the pan to cover the

entire surface.

In a pot melt the butter, sugar and cinnamon and pour the mixture apples.

In a bowl, beat the eggs with the sugar until fluffy, add the vanilla and flour and

beat for a while.

Finally pour this mixture into the pan with the apples.

Bake at 180 ° for 35-40 minutes.

GOOD LUCK!

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PEAR

The pear is a fruit of the pear tree. Its shape is long and

narrow on top and wide at the bottom. Pears are pale

green, greenish, yellowish, light yellow, green and red

depending on the variety. There are several varieties of

pears. In Greece, the main ones are the crystals. They

are eaten fresh or used in pastry, to make jams. They

contain vitamin C, calcium, niacin, vitamin B6, phosphorus

and potassium. Greece has the 6th position in Europe

with 140.000 tons per year. The “crystals” are produced

in northern Peloponnese (Corinthia), and the variety

“Kontoula” in thewestern Peloponnese.

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Pear dessert

Ingredients:

Pears small, not ripe 1 1/2 pound

1250 g sugar

1 1/2 teaspoon sour

Juice of three lemons

Armparoriza or vanilla (optional)

Process:

Wash pears and clean them with a tool. Then remove a very small

portion from inside with a special tool, otherwise cut them in half and

remove the seeds and the hard parts.

Place them in a large bowl with water and the sour juice of two

lemons. Leave for 1 to 2 hours.

In a large pot, add 2 cups of water and sugar, boil for 5 minutes,

add the pears after the strained juices and cook for 20 to 30 minutes

until pears are tender. Check with fork and keep it tapped.

Leave for 24 hours, covered with a tea towel.

Remove the pears from the pan and boil until the syrup thickens.

Add pears again and the juice of one lemon and any of the

aromatics.

Start boiling again and then remove from heat.

Put them into sterilized jars and store in a cool place.

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G RA P ES

In Greece and particularly in our region “Peloponnese” there is a big

production of grapes. There is a wide variety of types, such as:

Moschofilero

Mandilaria

Fokiano

Assyrtiko

The majority of this production is cultivatedin Messinia , however Nemea, in

Korinthia, plays such an important role, too. These regions' residents usually make a living

from them.

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Winter Spring

Summer Autumn

Some vineyards through the 4 seasons.

Their cultivation begins in January with the pruning and ends in October

with their harvest.

If you wonder what someone can produce from grapes, here is the

answer:

o wine

o vinegar

o raisins and

o tsipouro

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WINE

The whole local area is famous for its wine, so there are lots of wineries.

It is remarkable that the great Greek poet Homer had characterized

Nemea as polyampelos which means a region with many vineyards.

A glass of wine, white or rose, usually accompanies each meal.

VINEGAR

Vinegar is a liquid substance consisting mainly of acetic acid and water,

the acetic acid being produced through

the fermentation of ethanol by acetic acid bacteria. It is today mainly

used in the kitchen as a general cooking ingredient, but historically, as

the most easily available mild acid, it had a great variety of industrial,

medical, and domestic uses, some of which (such as a general household

cleanser) are still promoted today.

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RAISINS

There are two kinds of raisins:

black and

white which are known as sultanas. It is usually added to

cakes and pastries or eaten plain. The main production

process has to do with the drying of the fruit.

The most popular variety in Peloponnese is the Corinthian

raisin.

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TSIPOURO

The tsipouro is a Greek spirit which began its course before

seven centuries in the monasteries of Mount Athos. It is

produced by the distillation of the grapes' residues left after

their extraction for wine production.

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Itis normally served in small glasses and sometimes consumed neat,

but usually accompanied with appetizers.

POMEGRANATE

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The pomegranate is a robust bush. It occurs in dry, hard and gravelly

soils. It needs regular watering, but can

prevail in areas with drought. It does

not thrive in cold climates or areas with

fog and cold winds. The pomegranate

should be planted in sunny areas. It can

be used as a medical plant. We can use it

like a salad decorating. The

antimicrobial, anti-inflammatory,

antitussive, astringent, healing and antidiarrhoeal properties of juice

make it a valuable medicine. Pomegranate improves the appearance of

skin.

Pomegranate jam

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Ingredients:

(For 6-8 people)

4 cups sugar

2 lemons the juice

4 cups pomegranate juice

Spores from 2 pomegranates

How we do it:

1. First, pour lukewarm water in a bowl, cut the pomegranate

in half and put them in the bowl, let it soften slightly and slowly

- slowly break with fingers but the hard rind of pomegranate.

2. After cleaning all, throw away the excess that exists in our

bowl and drain the pomegranate!

3. Then, after we clean our pomegranates to make 3 1/2 cups

of juice. Boil the juice in a saucepan with the sugar for 30

minutes over low heat.

4. Add the seeds and juice of the lemon.

5. Boil for another 30 minutes over low heat until jam

thickens us (you may need more time).

6. Boil to sterilize a jar of jam. Put it in the fridge.

Time required: 60 minutes

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LOT ION

Home made beauty recipes

A lotion

With 1 cotton soakedwith a little pomegranate juice, cross face and rinse

with cool water.

To shine?

Mix in bowl half a cup of pomegranate seeds with 1 tablespoon of yogurt

and 1 tablespoon of pomegranate juice. Apply the mask, leave it for 5

minutes and rinse with cool water.

ORANGE

In Greece and particularly in our region<<Peloponnese>> there is a big

production of oranges. There is a variety of oranges, such as:

Navelina

Merlin

Salusti

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The majority of this productionis cultivated, in Messinia,

Lakonia and Argolida (1st place in Greece)however Corinthia,

plays an important role, too. In Arcadia oranges are produced in

Astros and Leonidio. These regions' residents usually make a

living from them. Greece has aself-sufficiency in production of

oranges. Orange tends to increase as an export product, but the

minor producers (and there are many in our country), have a

problem of disposal of their products. However Peloponnese and

Crete provide the whole country with oranges.

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Their cultivation begins in January with the pruning and ends in winter

with their harvest.

Orange is one of the most popular citrus.

It is a tropical to semitropical, evergreen, small flowering tree growing to

about 5 to 8 m tall. Oranges are classified into two general categories,

sweet and bitter, with the former being the type most commonly

consumed.

It is round or oval, its peel is thick or thin depending on the variety.

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Orange, like other citrus fruits, is

known for vitamin C content. Due to this high amount of vitamin C, orange

helps in absorbing calcium into the body and maintaining the health of

teeth and bones. It also contains vitamin A and vitamin B.

Itis also a good source of minerals such as calcium, iron, sodium, copper,

phosphorus, potassium, magnesium, and sulphur.

TANGERINE

The tangerine is an orange-colored citrus fruit

which is closely related to the mandarin orange.

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Tangerines are a good source of vitamin C, folate and beta-

carotene. They also contain some potassium, magnesium and

vitamins B1, B2, B3.

This fruit is cultivated in areas near the sea where the climate

is temperate.

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L EMON

Lemon is the fruit of the lemon tree. The fruit is used for juice, mainly in

cooking. Lemons are often served as lemonade or as a decoration in

drinks. It is rich in vitamin C and is especially beneficial for the human

body such as the intestine, liver and breathing. It is produced in

Corinthia and Argolida.

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BROCCO L I

Broccoli is a plant in the cabbage family, whose large flower head is used

as a vegetable. It’s usually green in colour, arranged in a tree-like

structure on branches sprouting from a thick, edible stalk. The mass of

flower heads is surrounded by leaves. Broccoli most closely

resembles cauliflower, which is a different cultivar group of the same

species.

Broccoli has a big nutritional value. It is high of vitamin C, as well as a

dietary fibber. It, also, contains multiple nutrients with potent anti-

cancer properties.

Broccoli is a cool-weather crop that does poorly in hot summer weather.

Broccoli grows best when exposed to an average daily temperature

between 18 and 23 °C (64 and 73 °F). When the cluster of flowers, also

referred to as a "head" of broccoli, appear in the centre of the plant, the

cluster is green. Garden pruners or shears are used to cut the head

about an inch from the tip. Broccoli should be harvested before the

flowers on the head bloom bright yellow. We can find it in Argolida,

Achaia and Ilia.

Here is a traditional recipe with broccoli.

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Casserole Broccoli

Ingredients

½ k. of broccoli

2-3 carrots

3 cloves of garlic

6 fresh tomatoes

1 cup of oil

Salt-pepper

How we do it:

Clean and wash the broccoli.

Put it in a pan with oil and fry it with the garlic.

Cut the carrots and put them into the pan.

Add salt and pepper.

Then, put the tomato into the pan and add a little oil and water.

Put all into a pot. Cover it.

Occasionally we get some sauce from the pan and pour over the

broccoli.

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CAB BAGE

Cabbage is one of the main vegetables grown in all temperate regions. It

is eaten either raw in salads or cooked. The cabbage plant and belongs to

the cabbage family. The cultivation of vegetables in our country has

significantly expanded and large cabbage harvest occurs in Argolida.

Stuffed cabbage with meat and feta cheese in tomato sauce.

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Ingredients :

Cabbage: 1 long, 1400 g. about

Beef mince: 500 g.

Chopped onion: 1 medium

Egg: 1 large

Feta cheese: 1 cup

Carolina Rice: 1/2 cup

Chopped parsley: 1/2 bunch

Salt, pepper: as you like

Oregano: 1/2 teaspoon

Peeled and grated tomatoes: 2 cups

Water or chicken broth: 1 cup

Olive oil 1/4 cup

How we do it:

1. Put a large pot of water to boil. Cut 2 to 3 hard outer leaves of cabbage. Carefully

remove the stalk. Put the cabbage in boiling water. When the outer leaves become

pale and start to stand out from the cabbage, remove from the pan. Continue until

you remove all the leaves of cabbage.

2. The large leaves cut them in half and remove the hard center section. Put olive oil

in a saucepan.

3. Knead together the minced meat, rice, cheese, parsley, egg, oregano, salt and

pepper. You get one to one cabbage leaves and put 2 tablespoons filling in the center

of one side. Fold edges inwardly rolled. Put the pot in lachanontolma and continue until

all ingredients.

4. Add salt and pepper, add the tomatoes and broth, put a plate on top and put in the

fire.

5. Simmer the food until well softened rice for 45 to 50 minutes, making sure the

water does need extra.

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CAU L I F LOWER

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Cauliflower is one of several vegetables in the species Brassica oleracea,

in the family Brassicaceae. Typically, only the head (the white curd) is

eaten. The cauliflower head is composed of a white

inflorescencemeristem. Cauliflower heads resemble those in broccoli,

which differs in having flower buds. The cultivation of vegetables in our

country has significantly expanded and large cabbage harvest occurs in

Argolida.White cauliflower is the most common colour of cauliflower.

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,

folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains several phytochemicals, common in the cabbage

family,that may be beneficial to human health.

In Greece cauliflower is grown in winter mainly in Euboea, Attica,

Messenia, Arcadia and Corfu.Casserole Cauliflower

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Ingredients:

1/3 cup. olive oil

1 ½ kg cauliflower

2 onions, medium chopped

1 carrot, grated

2 potatoes cut into cubes

400 grams. tomatoes

1 bay leaf

salt

pepper

1 pinch of sugar

How we do it:

1. Clean the cauliflower and cut into florets. Allow to stand in a basin

with water and 1/4 cup. vinegar for 10 minutes. Rinse and drain.

2. In saucepan saute in olive oil at low heat until the onion

becomessoft (about 5-6 min). Add the potato, carrot, bay leaf and saute

for 2-3’ more. Finally, add the cauliflower and tomatoes. Pepper the stew,

add a pinch of sugar and close the pot.

3. Simmer the stew for 20 min until the sauce gets thicker and the

potatoes soften. The food can be eaten plain as a snack with cheese and

crusty bread or served very well with rice.

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S P INACH

Spinach is an edible flowering plant in the family of

Amaranthaceae. The cold climate of Greece favors the

growth of spinach. It is produced in Arcadia and

Argolida.

Spinach is one of the most nutritious foods. It has a

high nutritional value and is extremely rich in

antioxidants, especially when fresh, steamed or quickly

boiled. It is a rich source of vitamins A, B2, B6, C, E, K,

magnesium, iron, folic acid, copper, calcium, potassium,

niacin, selenium and omega 3 fatty acids.

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Its benefits

Fresh green spinach improves cardiovascular health. Eating spinach

combats ovarian, prostate cancers and improves brain function.

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ONION

The ancient world, cultivated onion, not only for flavoring of food but

also for its medicinal properties, probably due to the high content of

iodine and sulfur. Onion with special fragrance is one of the most

important ingredients of Greek dishes, both cooked and raw as in salads.

In the market we find it in two types, as fresh onion or chloro, and with

the form of the dry bulb. Big Onion production output produced in the

prefecture of Ilia in Andravida. The fresh onion is harvested in autumn.

The fresh onion contains high amount of polyphenols, vitamin C,

manganese, potassium, fiber and potassium.

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Greek Onion soup

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Ingredients:

• 2 kilos onions, sliced

• 2 cloves of garlic

• 80 grams of butter

• 1 teaspoon of sugar

• 80 grams of flour

• 2 liters chicken stock or 2 liters of water with 3 chicken broth

• 3/4 cup white wine

• pepper

• bay leaves

To serve:

• cognac

• croutons with metsovone (a type of cheese from Ipiros)

How we do it:

Saute the onions for 30 minutes until caramelised with butter and garlic.

Add flour and white wine and stir until wine evaporates completely. Then

add the broth and simmer for another 20 minutes until it thickens soup.

Serve with a spoonful of brandy and bread that we put in the oven with

cheese “metsovone”.

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O L I V ES

The olive tree is known since ancient times, and probably originates from

the eastern Mediterranean. According to ancient Greek tradition, home

of the olive is Athens and the first olive tree was planted by Athena on

the Acropolis.

The Greeks were the first people who cultivated the olive tree in the

European Mediterranean area.

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In Peloponnese there is a big olive production. Olives are produced in the

south region of Peloponnesos, because the climate there is more

temperate. Especially the region of Laconia and Messinia are very famous

for their olives which are called “Kalamon” from the city of Kalamata!

Also from these delicious olives we produce olive oil, which is famous

all over the world!!!!

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MUSHROOMS

Mushroom is a famous plant which can be found in the mountainous areas

of Peloponnese. Mushrooms germinate in the spring and in the

autumn. They are very delicious and nutritional because they contain a

lot of proteins but also they give a lot of energy. Mushrooms are, also,

used as medicines. The locals love it and they use them in a lot of recipes.

Here, there are a lot of kinds of mushrooms but the most common and

popular are Troufa, Cantharellus Sibarius and Amanitis which is a

poisonous mushroom. They can be found in the mountain Eurumanthos in

Lakonia and in Achaia.

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Amanitis Troufa Cantharellus

Recipes for mushrooms :

(a modern one)

Ingredients

• 4 large mushrooms

• 7 slices of bacon

• 2 slices of Gouda

• 100 ml cream

• Salt, pepper, oregano or parsley

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Wash the mushrooms and leave only the head.

Heat the oven to 200 degrees.

Grease the pan and add the mushrooms.

Fry the bacon and add the cream mixture to stuff the mushrooms.

Put in the oven and bake for 15 minutes.

Then take them out and add over them a half slice of Gouda in each head.

Sprinkle with oregano or parsley.

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Mushroom & Onion Stew

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Ingredients:

1 cup of olive oil

3/4 kilo of onions, sliced in thin rings

2 cloves of garlic, sliced

1 1/2 kilos of fresh mushrooms, cleaned, cut in half

1/2 cup of red wine vinegar

1 1/4 cups of pulped fresh ripe tomatoes

1 stick of cinnamon

1 bay leaf

1 teaspoon of sea salt

1/4 teaspoon of coarsely grated black pepper

optional: water

How we do it:

Preheat oil over medium heat in a soup or stew pot. Add onion rings and

sauté until softened. Add garlic and continue to sauté for 1-2 minutes

longer.

Add mushrooms and mix in so that all are coated with oil. Continue to

cook over medium heat for another 5 minutes, stirring frequently. Add

vinegar and stir in.

Add tomatoes, cinnamon stick, bay leaf, salt, and pepper, and stir to

combine well.

The liquid should come to just below the top of all ingredients (not

covering). If more liquid is needed, add water.

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Cook uncovered over medium heat for about 1 hour, stirring occasionally,

until the liquid cooks down and only a little tomato-and-oil sauce remains.

Toward the end of cooking, stir frequently to prevent sticking.

Serve with pasta, rice, or potatoes, and crusty bread for the sauce.

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Potatowas transferred from South America to Spain by Spanish

explorers and quickly spread throughout Europe.

It is widespread in Greece and it is part of the staple diet of the population.Because

of the Ottoman occupation Greece was in the eastern sphere of influence and

its acquaintance with the potato was postponed some centuries. Particularly during

the 19th century Ioannis Kapodistrias the first governor of Greece was the man that

brought potatoes in Greece.

At the beginning the Greeks were suspicious with this new "vegetable". There were so

many rumors about what it could cause when it was eaten or how bad was its taste

that no one accepted to take any potato seeds from the government's storeroom.

Kapodistrias then thought of making a trick to encourage the Greeks to start

producing potatoes. He ordered some soldiers to guard the storeroom with the

potato seeds. The rumor spread among the Greeks that Kapodistrias was putting

guards in front of the building with the potato seeds. This made them think that

these seeds were valuable since the governor was putting guards especially in the

front of that building. One by one many farmers were sneaking in the building to steal

the potato seeds with the consent of the guards who had orders to turn a blind eye

on what was happening.

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Potato salad

Ingredients (6-8 servings)

1 kg of potatoes

4 green onions

1 medium sized onion

2-3 sprigs of parsley

1 cup of mayonnaise

1 tsp. tablespoon of mustard

salt, white pepper

How we do it:

Wash the potatoes without peeling them. Put them in a pot with plenty

of boiling-hot salted water

When pierced easily with a fork, remove from the pan and leave to

cool.

Peel and cut into smaller pieces. Put them in a bowl and add the green

onions, medium sized onion, parsley, all chopped.

Mix the ingredients and sprinkle with salt and pepper.

Mix the mayonnaise with the mustard and when the mixture becomes

uniform, pour it over the salad and stir gently before serving.

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Roast Lamb with Potatoes

This is a lovely dish for an Easter meal or Sunday dinner. Make it into a

festive occasion with assorted appetizers, salads, and sides, or just serve

it with a salad and cheese for a simpler meal. To increase quantities,

figure 1 pound of uncooked meat per person for boneless roasts, 1 1/2 to

2 pounds per person for bone-in roasts.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

4 kilos boned leg of lamb

4 kilos of roasting potatoes

juice of 1 lemon

1/3 cup of olive oil

1-2 tablespoons of fresh oregano (1-2 teaspoons of dried Greek

oregano)

4-6 cloves of garlic, sliced in half or thirds

sea salt

freshly ground black pepper

1/2 cup of water

How we do it:

Note: The best way to test roasts for doneness is with a meat

thermometer. Cooking times are approximate.

Preheat the oven to 350F (175C).

56

Rinse the meat with cold water and pat dry. Mix a little salt and pepper in

a small bowl. Make small cuts into the meat at various points. Coat the

garlic in salt and pepper and insert into the cuts. Using your hands, coat

the meat first with lemon juice, then olive oil. Season with salt and

pepper and place in a roasting pan.

Peel and clean the potatoes and cut into rounds or slices, lengthwise. Salt

and place around the lamb. Pour the remaining olive oil and lemon juice

over the potatoes, and sprinkle with oregano. Pour 1/2 cup of water into

the bottom of the pan (down the side so it doesn't coat the potatoes or

meat).

Roast at 350F (175C) for 1 hour (about 25 minutes per pound for

medium/medium-rare doneness), checking every so often to make sure

there's still a little water in the bottom of the pan. If the meat starts

getting too brown, cover with foil. Test for doneness.

57

G LOBE A RT I CHOK E

Artichoke is one of the popular winter-season edible flower bud of the

Mediterranean region known since ancient times for its medicinal and

health benefiting qualities.

."The most popular variety is the one with the green leaves, called

“Argitiki” (from the city of Argos).

Artichoke is cultivated in areas such as Crete and Peloponnese where the

climate is temperate. The biggest amount of the Greek production comes

from Iria in Argolida where it is cultivated in 12.000 acres.

Artichoke hearts make an interesting addition to classic mashed

potatoes. Use canned artichoke hearts, but make sure they are plain and

not marinated.

58

Artichoke cultivation in Iria - Argolida

Artichokes with potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

4 large Idaho potatoes, peeled and quartered

1 can artichoke hearts (non-marinated)

3 Tablespoons butter

1/4 cup milk

Salt and pepper to taste

How we do it:

Boil potatoes for 15 to 20 minutes or until potatoes are tender when

pierced with a fork. Drain.

In a large mixing bowl, puree artichoke hearts with half the butter and

milk, using a hand blender or mixer. Add potatoes and remaining butter

and milk and mix until smooth. Add salt and pepper to taste.

Yield: 6 (1/2 cup) servings

59

CHESTNUTS

The chestnut is the fruit of chestnut. It is located in woody shell having

outer spines and opens when the fruits ripen.

• The size of chestnuts depends on the variety, moisture, and soil

composition.

60

• Fresh chestnuts contain 50% water, 45% carbohydrates and 5%

vegetable oil. Eaten roasted or boiled, are used in baking and cooking and

a lot of flour, especially in parts of Asia.

• Chestnut grows in Greece in Macedonia and Thessaly. It is grown in the

mountainous areas of Crete and is found in several other places in Greece

such as Arcadia.

Cod with celery and chestnuts - A recipe of Arcadia

Ingredients

1 sheet of salted cod 1 kilo of chestnuts 1 1/2 kilo of celery 1/2 kilo of tomatoes 4 cloves of garlic Pepper 1/2 cup olive oil

61

How to make it:

Put cod into water for 48 hours so as to remove its salt, peel and cut it

to pieces.

Wash the celery and cut it to pieces.

Cook celery with all ingredients. When the celery starts to soften, add

the cod and chestnuts. When food is left with the sauce, remove from

the heat and serve hot.

Recipesource: the book "Traditional Recipesof

Arcadia'ofTheresaKontogiannis,2ndEdition,' Mainas', 1999

62

Baked cod with raisins

We can make the same meal but instead of celery and chestnut we can

put 1 cup of black raisins and 3 onions. It is also very tasty!

63

NUTS

Walnut and olive tree

64

Nut is called the fruit of the walnut. The interior of the nut, the walnuts,

consists of two large cotyledons which are surrounded by a thin shell

seminal. The walnuts are eaten plain as a nut, are used in baking and

cooking and eaten with honey. The fresh nut is sweet.

Just munch a handful of nuts per day, and you will be doing more than

good to keep yourself healthy and stay fit. It is rich in energy, protein,

antioxidants, vitamins, minerals and omega-3 fatty acids. Crunchy yet

buttery, wonderfully delicious nuts are wonderful gifts to humankind by

Mother Nature.

65

Notification :

The articles and photos are selected by :

Antiopi Orfanopoulou

Rafaelia Bourtsoukli Nagia Papadimitriou

Rose Sini

Helen Petridi

Stamatina Terzi

Charis Kotsiorimpas

Danai Panopoulou

Marina Karamanou

66

67

The Olive tree was introduced in Sicily by Fenici from IV to VIII a.c

there are a lot of varieties of olives :

68

Nocellara del Belice

You can find itin the province of Trapani, in particular in

Castelvetrano, Campobello di Mazara and Partanna. The

production in 1999 represented about 72% of the regional

total for olive’s table.

Biancolilla

It is grown in central-west in particular in the provinces of

Palermo and Agrigento. It is resistant to cold, it is excellent

for its early entry into production, but the production isn’t

good.

Cerasuola

69

The cultivation of cerasuola is mainly widespread in the nortwest of Sicily, in the

adjoining areas of the provinces of Palermo and Trapani, while a narrow spread in the

south-western limit of the area of Sciacca

The quince is a plant cultivated for its fruits.

It appears as a small delicious tree that can reach 5-8 m in

height.

The fruit is used for jams, jellies, mustards, spirits and

liqueurs.

70

The flowers are white or pink, with five petals.

The quince contains sugar, malic acid and tannins, calcium,

phosphorus and vitaminsB and C.

We use it to make “the cotognata “, a very tipical Sicilian jam.

71

THE PRICKLY PEAR

The prickly pear, produced typical Sicilian, finds its natural habitat on the

high hill in Val di Catania, irrigated land and of medium consistency.

Resists heat and drought and multiply

who are detached from the parent plant.

Besides being simply consumed as a fruit, is also used in the production of liqueurs or Sicilian sweets, like

Buccellato.

The prickly pear, typical Sicilian product, finds its natural habitat on the high hill in Val di Catania, irrigated

land and of medium consistency. The fruit, which can be red-fleshed, yellow, or brown, has a berry

composed of 68% substance and 32% from a skin with thorns. The plant was introduced in Sicily after the

discovery of America and its name derives from the fact that Columbus, when he landed in the new

continent, considered to be landed in India.

Fig backdrop well in Sicily where it is present in a wild or cultivated. The cultivation of the prickly pear is

widespread and easy to implement because it takes root easily and requires no special care. Resists heat

and drought and multiply using the blades of approximately 2 years of age who are detached from the parent

plant.

Besides being simply consumed as a fruit, is also used in the production of liqueurs or Sicilian sweets, like

Buccellato.

The plant was introduced in Sicily after the discovery of America and its name derives from

the fact that Columbus, when he landed in the new continent, considered to be landed in India.

72

POMEGRANATE

A fleshy berry fruit

Varieties

The pomegranate can be classified according to the acidity of its fruit: sour,

bitter-sweet or sweet.

Cultivation technique

It grows on very dry land.

73

Productions

The fruits of pomegranate are astringent and diuretic properties, are generally

eaten fresh and are very often used to prepare iced drinks ( "sherbet",

"sorbet", "Grenadine") or in some countries the fruits are used for decorating

salads served in special cups. The fruit can also be used in the canning

industry for the production of juices, jams, syrups and syrups.

Also interesting is the use of pomegranate as a medicinal plant, the bark

contains alkaloids, flowers and fruit tannins and mucilage. The bark is a

powerful tenifugo, is poisonous and used with caution, and the flowers are

used in infusion against dysentery.

74

BROCCOLI The edible part of these plants is represented by the leaves (cabbage,

cabbage, Chinese, marine, black, Brussels sprouts) or immature

inflorescences (broccoli, broccoli, cauliflower).

Cabbages are very important as a food because of their distinctive flavor

and fewer calories are well placed to be included in the dishes.

Nutritional quality All sprouts contain significant amounts of vitamin C, folic acid, fiber,

and it is believed to have a protective effect against bowel cancer.

Cooking partially destroys the vitamin content, especially vitamin C.

Compounds are formed during cooking sulfur smell typical of cooked

cabbage.

Like other vegetables, are very satiating foods and therefore are very

useful in a low-calorie diet.

Variety The cabbage include a wide variety of plants, here are the most used.

Broccoli

The broccoli and cabbage, broccoli Ramos (pictured), both called

broccoli, are two plants of the cabbage family whose edible part is made

up of immature inflorescences.

The broccoli has a short stem and inflorescences of intense green color,

its flowers are white, similar to cauliflower but much smaller.

The branching is similar to broccoli cabbage cauliflower, is

distinguished by the color of its blue-green heads and side shoots called

for the small greens.

The broccoli is consumed after cooking, boiled or steam.

75

Broccoli The broccoli are small floral clusters produced by branching broccoli and

cabbage turnip greens. Contain higher amounts of minerals and vitamins,

but there is to say that their weight is much lower. Prepare boiled or

steamed, or sauteed with olive oil and garlic (very famous orecchiette

with turnip tops).

Cauliflower or green cabbage

Cauliflower, also called Cimon, is one of the most common cabbage. The

edible part consists of the pedicles dall'ingrossamento floral cluster at

the time of maturation.

Improvement should be firm and compact, without presenting brown or

grayish stains.

The cauliflower can be white, creamy white or purple. It is a very

versatile food, used to prepare pasta dishes, as a side dish, mashed, in

soups, or in oil or vinegar.

Brussels sprouts

Are also called Brussels sprouts. Apparently they are

from Italy, and only later were taken to Belgium by the

Romans. Compared with broccoli contain higher amounts of

vitamin E. Must be compact and hard, brilliant color. It

is eaten cooked, boiled or steamed, have a characteristic

bitter taste that not everyone likes: this feature makes

them suitable for matching with sweet foods such as

chestnuts, chickpeas, fruit sauces.

Cabbage

It consists of smooth leaves grouped in a compact block,

of variable color (white, red, green, purple). The

leaves, very crisp, can be eaten raw or cooked. The

cabbage whites are cooked and fermented by raising the

sauerkraut.

76

Chinese cabbage

Presents a log stretched and leaves curly white or pale

green, It is used raw or cooked, fried with other

vegetables. We find often within the Chinese spring rolls

served in restaurants.

Sea kale

It is a herbaceous plant known mainly in Liguria. The

edible part consists of small leaf that become tender and

crisp as a result of specific culture techniques.

Black cabbage

It is a plant consisting of curly leaves very dark green

color and elongated shape. He is best known in Tuscany,

where it is used to produce the ribollita, a bean soup

with stale bread and various vegetables, including

cabbage black.

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Cabbage

It has leaves green, wrinkled, forming a compact but less dense

clump of cabbage. Contains a rare active ingredient that protects

the stomach walls from injury. You can also eat raw, but is mostly

used for preparing soups, soups and braised with the meat, as in

casoeula Lombardy.

Availability

The cabbages are typical winter vegetables, when the quality is

better and prices fall dramatically. However, are available all

year at higher prices.

Conservation

Cabbages are more compact as cauliflower, broccoli, green Ramos,

cabbage and cabbage, brussels sprouts, are preserved well in the

refrigerator up to five days. The other varieties, more delicate

since it is more exposed to external agents, should be consumed

soon.

WHITE GRAPE MUST

White grape must is a variation of the more ancient “Cognà”

where must from grape is thickened to slow fire with the

sugar.it can be served with the tender cheeses,but also tasted on

the tarts of fruit or more simply on bread croutons for a healthy

breakfast. It is usually proposed in glass vases by

the octagonal form .

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Chestnut

Atypical fruit, because it is rich in complex carbohydrates such as cereals, the

chestnut is the fruit of a tree characteristic of the highland forests. For

centuries, chestnuts have been the main food source of mountain populations

during the autumn and winter, thus also called "bread of the poor."

Availability chestnuts

Chestnuts are typical products: they fall naturally from the tree from

September to December period in which they are collected twice a day.

Derivative products, such as chestnut flour and dried chestnuts, can be

stored a long time and are found all year round.

The jam or cream of chestnuts is a jam made with chestnut puree.

Conservation chestnuts

Chestnuts can be treated by soaking in water for few days and then must be dried and can

be kept in this state, in a cool, dry, even for a couple of months.

They can be frozen raw and then thawed and cooked immediately, the best results,

however, are obtained by freezing the roasted and peeled chestnuts: in this way can be

stored for 6 months. Before eating should be done slowly thaw and eat cold or slightly

heated in the oven.

Chestnut flour, once opened, it should be kept in a cool, dry place and eaten as soon as

easily attacked by the larvae.

Dried chestnuts are available in two "formats": those soft, suitable for immediate

consumption but more perishable, and those hard, that must be put to soak for a few

minutes before being consumed.

Are the fruits "symbol" of autumn, the chestnut grows abundantly in the Sicilian wood

79

There are many wines in Sicily, they come from different types of grapes white and

black.

There are many wineries in Sicily especially on the coasts ,in the province of

Palermo, in the province of Ragusa,Messina and Catania, but there aren’t wineries in central

Sicily where the soil is not conductive to grape growing. The harvest takes place from

August to October but some harvest are from August to September

Wine is kept in oak barrels Some wines are very famous: Nero

d’avola ,Corvo ,Baglio hopps , cusumano, tasca d’almerita. In Marsala there is a

night harvest. It was invented in Australia, because it allows saving a lot of electricity, because at night the

temperature is low and the grapes are kept cool.

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THERE ARE MANY TYPES OF CHEESE.

Pecorino pecorino with pepper pecorino with olives

The Sicilian pecorino is the oldest cheesein Italy and it is produced with milk of sheep

milk of cow

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Caciocavallo from Ragusa scamorza

Provolone

RICOTTA Salty ricotta

Ricotta is a dairy productand it is produced in all Sicily. It

is made with milk of sheep or cows. We can make many

sweets with ricotta or we can eat it with spaghetti instead

of parmesan.

82

Ravioli

Ravioli are typical Sicilian sweets; ricotta cheese, sugar, chocolate

and cinnamon are inside a slice of fried sugary pasta.

Iris

Iris are typical and famous old sweet in Sicily, especially in Catania.

They are made with flour, sugar, eggs, chocolate pieces and ricotta

cheese.

83

Cassata

Cassata is a typical and famous cake in Sicily. It is made with “Pan

di Spagna”, sugar, chocolate, candied fruits and ricotta cheese.

It looks delicious!!!!

Cannoli are typical and very famous in Sicilyin Italy and we hope all

over the world… because we like them very much.

84

The orange is a fruit tree whose fruit is called orange.

It is an old hybrid, possibly between the pomelo and the tangerine,

but for centuries it has been grown as aseparate species.

The sweet orange is a popular winter fruit that we all know.

His homeland is China and seems to have been imported into

Europe only in the fourteenth century by Portuguese sailors.

Orange is a tall tree up to 12 meters,

with oblong, fleshy leaves and white flowers.

The shoots are always green, never reddish.

The fruits are round and both the skin that the pulp are typical orange colour.

Today, the orange is the most popular citrus fruit in the world

and there are hundreds of varieties.Only in Italy more than twenty varieties are

grown

as table fruit and the same for juice and the jam.

85

The lemon is a fruit tree and belongs to the family of Rutaceae.

The common name can refer both to the lemon tree as its fruit.

It is an old hybrid, possibly between the pomelo and the cedar,

but for centuries is independent species that propagates by cuttings

and grafting.

Lemon is a tree that reaches 3 to 6 meters in height. The buds and

petals are white and violet.

The fruit is yellow outside and inside colorless, spherical up to oval,

often with a bulge at the apex

and pointed at the other end.

The part of the fruit most commonly used is the juice that

represents up to 50% of its weight.

This juice contains 50-80 grams / liter of citric acid, which imparts

the characteristic bitter taste,

and several other organic acids such as ascorbic acid. It is very rich

in vitamins, especially vitamin C.

86

Mandarin is a fruit tree in the family Rutaceae.

Common name Mandarin can refer both to the plant as to its fruit.

It is one of the three original citrus Citrus genus along with the

cedar and the pomelo.

Mandarin is a shrub slightly more than two meters high in some

varieties up to four meters.

The leaves are small and fragrant. The fruit is spheroid in shape, a

little 'flat all'attaccatura,

and can be grasped easily. The flesh is pale orange, made up of

cloves easily breakable, very

juicy and sweet. The skin is orange, thin and fragrant, with an

albedo very thin and gritty that allows easy peeling of the fruit.

87

Clementine The term refers to a group of citrus fruits,

namely the hybrid between the tangerine and orange.

The soles of mandarin oranges are typical citrus, some more similar

to orange, others closer to the mandarins, but the differences are not

very significant.

In America the most requested is the tangerine clementine.

The clementine is certainly the oldest unshiu, made in Japan more than four

centuries ago, but still generally considered a variety of tangerine.

88

Grapefruit is full of bitter substances which have a stomach.

Stimola reinforced by the secretion of gastric juices and bile and thus having

digestive aperitive.Il grapefruit is rich in fiber, flavonoids, vitamins A, B, C and

pectin.

Grapefruit peel oil is becoming an increasingly important role especially

nell'aromaterapia.

The grapefruit is the only citrus fruit that is supposed to not come from southeast

Asia, but

from Centrale.Oggi grapefruit is grown throughout the world. It is the largest the

U.S., with

plantations in Florida and Texas.

Pink grapefruit, a hybrid with the orange that has raised much interest among

buyers, so as to

promote further hybridizations especially with the orange brown.

89

The blood orange is a variety of orange (Citrus sinensis) with crimson,

blood-colored flesh.

The fruit is smaller than an average orange; its skin is usually pitted, but

can be smooth.

Sometimes there is dark coloring on the exterior of the rind as well, depending

on the variety of blood orange. The degree of coloration depends on light, temperature

and variety.

The blood orange is often described as a hybrid between the pomelo and the tangerine,

but it is actually just a mutation of a sweet orange.

Citrus fruits have been cultivated in Sicily for some time and cultivation has been

documented

since the time of Moorish rule.

Blood oranges, like all citrus fruits, are a good source of vitamin C.

The Moro, a recent addition to the blood orange family, is the most colorful of the

three

types, with a deep purple flesh and reddish orange rind. The flavor is stronger and the

aroma is more intense than a normal orange.

90

the olive oil is one of the principal Sicilian products and it is almost always present on the Italian

table . native of the near east ,and it is used since old times .the bitter

taste is due to the content in polifenoli ,.the olives harvest ,in some regions , is

obtained

beating the leafy branches with batons , and then they are picked.

91

ALMOND

First cultivated in the Middle East, the almond was probably introduced in Sicily before 1000 BC (BCE). There are several varieties of almond (including bitter and sweet almonds. The idea that sweet almonds grow from white flowers and bitter ones from pinkish blossoms is somewhat misleading, at least in Sicily.

In Sicily almonds blossom in February (in the Middle East they bloom in January), when Agrigento celebrates its Almond Blossom Festival. Today Italy is one of the major producers of almonds, surpassed by several nations. Almonds are the world's most widely grown and consumed tree nut.

The almond tree grows to a height of about 10 metres (30 feet). After olive trees, almond trees are the most widely grown fruit tree in Sicily, where there are various, subtly-distinguished varieties.

Sicilian almonds are harvested in July, if not earlier. Very few find their way into the export market. Most Sicilian almonds, like Sicilian pistachios, are used in confections, though some are used to make sweet liqueur and even almond-flavoured wines, thought to be an aphrodisiac.

Almonds symbolise good fortune, and as sugar-coated confetti

are given at Italian weddings and baptisms. This custom has become international. (The term "confetti" used to describe bits of multicoloured paper is properly coriandoli in Italian.)

In Sicily the association of the almond tree with love and fidelity is rooted in Greek mythology.

92

Marzipan

Marzipan is a confection consisting primarily of sugar and almond meal.It derives its characteristic

flavor from bitter almonds, which constitute 4% to 6% of the total almond content by weight. Some

marzipan is also flavored with rosewater. Persipan is a similar, yet less expensive product, for

which the almonds are replaced by apricot or peach kernels.

Ingredients

500 g Shreded almonds 200 g Dusting sugar (10 x extra 2 Beated eggs 1 tb Lemon juice (Real one) 1 ts Almond essence 250 g Sugar

93

Preparation

Place sugar in a bowl with the almonds, add the eggs, lemon juice and the almond essence. Now go

and wash your hands very well and wipe them extremly well (very dry). Mix the batter and make a

ball with it. Now on a dusting sugar covered place the "ball" and by hand start to knead it until it is

soft enough. Now is ready for use. Can be used on top of cakes and then coming the glace in fine

stripes.

The production of the typical pastries in Sicily

The production of the typical pastries in Sicily occurs with the religious

festivities. It’s the case of the Marzipan Easter Lamb that represents the most

peculiar and best known of all our pastries, appreciated in the whole of Sicily.

From the sixteenth to the nineteenth century we have not, as yet, found traces

of the production of the Easter Lamb. It is at the end of the nineteenth century

that we find details of the composition and production of the Marzipan Easter

Lamb in a recipe book of pastries and ice cream, which belonged to a rich

family of the agricultural and sulphur mining middle-class. Among the

numerous recipes of pastries and ice cream we come across our Marzipan

Easter Lamb. It is a remarkable document in which for the first time pasta

reale – marzipan – is mentioned, ‘a paste of cooked almond flour grounded

very finely and rendered semi-solid by adding sugar melted in warm water and

kneaded by hand’. The pasta reale represents the external part of the lamb

while its centre is composed of a mix of grounded almonds and pistachios,

blended with sugar and cooked for a few minutes with little water. A coating

of sugar with ornaments and decorations dress the exterior of the

Pasta reale

94

Sicilian winter vegetables

Chicory,artichokes, spinach, potatoes, broccoli, cabbage, beets, fennel, leeks, radishes, onions are plants thatprefercool weather, which also bearlow temperatures.

In Sicily, where frosts do not exist, we can sow and reap in autumn and winter

all these vegetables.

artichoke

95

asparagus

chicory

96

cauliflower

Cabbage

fennel

97

SICILIAN BROCCOLI

INGREDIENTS:

-a cauliflower

-an onion

-50 g pitted black olives

-4 anchovies boned and rinsed

-50 grams of seasoned grated cheese

-Extra virgin olive oil

-pepper

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PROCESS:

Clean the cauliflower. Put in a saucepan a little

olive oil, onion, thinly sliced, some olives, a few

pieces of Sardinian salt and a sprinkling of

cheese. At this layer overlaying a layer of

cauliflower florets, sprinkle with freshly ground

pepper and some with cheese, drizzle a little

olive oil. Cover again with olives, Sardinian salt,

cheese and a drizzle of olive oil. Continue until all

the ingredients, finishing with a little olive oil on

the layers. Sprinkle with the wine, cover the pan

and put on fire very sweet, never mix, so that the

cauliflower is well fed. When cooked, the wine

must be evaporated.

99

Pasta with broccoli

INGREDIENTS:

-300 g of broccoli

-4 cloves of garlic

-2 tablespoons extra virgin olive oil

-pepper

-salt

-50 ml of vegetable broth

-160 g of pasta

100

PROCESSION:

Cook the broccoli for 12-15 minutes to steam or boil for 8

minutes in salted water.

In a large pan fry the peeled garlic cloves in oil. When they

are golden, remove the pan from the heat a few moments

to let a little heat.

Return the pan to the heat and add the tops of the

broccoli. Fry over high heat for a few minutes, add a pinch

of pepper and salt. Turn off the heat and cover.

Boil pasta in salted water just before draining, add a ladle

of cooking water into the pan with the sauce, then fire.

Skip the drained pasta to the sauce in the pan over high

heat for a few minutes, stirring frequently, adding another

strand of olive oil.

Serve immediately.

101

SicilianArtichokes

Carciofi alla siciliana

Ingredients:

4 artichokes, extra virgin Olive Oil, parsley, 1 clove garlic`, or4

salted anchoviesin oil,10 g.bread crumbs,raisinsto taste.pine nutsto

taste.salt.

Preparation:

Removethe outer leavesof the artichokesand plugs, open a

little'trying to remove with a boxcutteror asharpdigthe"beard",the

inner , taking care not to break them. Then immersein cold water

andlemon juice. Fry the chopped garlic, add the anchovies,raisins,

pine nuts and breadcrumbs, previously toastedwith a little oil. Stirfor

a fewminutes and thenallow to cooland then add thefinely chopped

parsley.Putto drainthe artichokesand place them in around baking

dishsufficiently tightlynext to each other, after filling them withthe

mixture.Season with salt, add the oilandabout half aglass of

water.Cook the artichokesinthe oven for abouthalf an hour180°c,

thenserve.

.

102

Omelette with wild asparagus

Ingredients: ◦ 300 gr. wild asparagus 4 medium eggs

◦ a tablespoon of grated Parmesan cheese ◦ onion

oil, salt.

Preparation:

Fry the onion in a little oil and add the asparagus,

cut into pieces. Salt and cook in covered pan for

about 15 minutes. If you feel that they dry add a little

water. Meanwhile, in a container, beat the eggs with

a fork, add the Parmesan cheese and a pinch of salt.

Join asparagus, mix everything and pour the content

into the pan with the fried asparagus. Reduce heat

and cover. Cook for about 5 minutes.

103

Omelette with cheese and olive.

Use: 3 eggs, pear, Pitted green olives, salt, pepper, olive oil and

fresh tomatoes for decoration.

Separate the yolks from the whites and Whip the egg whites. Stir in

chopped egg, olives, oregano, salt and pepper. Pour this mixture over

the egg whites until stiff and mix well. Light a fire under a non-stick

pan with a diameter of about 22 cm, put a little oil and pour the

mixture.

When the fund will be solidified put the olive’s and cheese cubes on

the surface of the omelette and fold it in half. Rotate with the

stirrers and make sure that the centre does not become completely

solid. Remove from fire and decorate with fresh tomatoes.

104

Coleslaw and spicy orange in a pressure cooker

Ingredients:

1 small white cauliflower, 1 small roman cauliflower,500 g Sicilian

broccoli,2 seedless oranges, peeled and sliced,1 orange, zest and

juice,4 anchovies,1 pepper (fresh if possible), sliced or chopped

as you prefer,1 tablespoon salted capers (not rinsed),salt and

pepper.

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Preparation:

Start preparing the sauce, so all the ingredients have time to marinate. Put the peel

and orange juice, chilli, capers, olive oil, anchovies, salt and pepper. You can chop or

cut grossly these ingredients as you prefer. Shake well and set aside.

Peel the oranges and peel them to live, remove all the pith and cut into slices. If

there are seeds, remove them with a knife. Prepare the pressure cooker by putting a

cup of water at the bottom and enter the steam cookers. Add the cabbage, cut into

small pieces.Close the lid of the pot. Raise the heat to the maximum. When the pan

reaches pressure, lower the heat to low and start counting 2-3 minutes.

pasta with endive (escarole and pasta)

The endive is a very popular winter vegetable in the center and south of Italy where

it is prepared in many ways, as well as boiled and served "sour" with olive oil and

lemon juice or eaten raw. In the south is often called escarole. In Naples we speak of

"pasta and escarole", "escarole pizza", "stuffed endive", but it is endive. The reality

of the endive is distinguished by having leaves dilated, with less finely jagged edges

and cooked to be eaten exclusively. And 'yet another terminological confusion due

to the discrepancy between local names and Italian-national. Unfortunately cannot

be overcome, but the import300 g of spaghetti

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Ingredients

1 endive,16 black olives, 4 anchovy fillets in oil or salt,1 tablespoon of currants

1 tablespoon pine nuts,1 slice of stale bread,Chilli,1 clove of garlic, extra virgin olive

oil,Salt

preparation

Soak the raisins in warm water to revive it.

Cut the slices of bread into small cubes. Put a tablespoon of oil in a pan and toast

the bread cubes until they are golden brown. Keep aside.

Peel the endive discarding the outer leaves, wash well and put to drain. Fill a pot

with water and bring to a boil. Add salt and let down the vegetables. Cook for 3

minutes the recovery of the boil and drain well. Let cool, cut coarsely and keep it

aside.

Put in heat 3 tablespoons of olive oil a large pan to contain the pasta. Let melt the

chopped anchovies (help with a wooden spoon) together with the chilli and garlic

and whole tee. When the garlic refers to color add the vegetables, olives, pine nuts

and raisins drained. Cook for 5 minutes over low heat, then turn off the heat and

remove the garlic and chilli. Cook the pasta al dente and keep aside a little 'cooking

water.

Pass it in a pan and sauté to soften the high heat for a minute, if necessary, with a

little 'god cooking water and a little oil. Serve immediately sprinkled with toasted

bread cubes.

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Pasta with broccoli Ingredients for 4 people:

1) 250 grams of feathers 2) 1 cauliflower 3) breadcrumbs to taste oil 4) 1 onion 5) 2-3 anchovies 6) raisins to taste pine nuts to taste 7) 1 sachet of saffron 8) cooking water has tomato paste to taste butter and Parmesan cheese to taste. Process recipe Penne with broccoli Boil the cauliflower in boiling water, then drain and put in the same water to cook pasta. Toast the breadcrumbs in a pan. In another pan, fry the chopped onion in oil, then add the anchovies and let them dissolve. Add raisins, pine nuts and cauliflower to the mixture. Add saffron dissolved in a little of the cooking water and the tomato paste. Mash the cauliflower slightly in the pan. Drain the pasta in the sauce and pass it to the cauliflower. Stir in butter and Parmesan cheese and add the breadcrumbs. Complete with freshly ground pepper.

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European products grown on Croatian gardens, meadows and pastures

S P R I N G

Dandelion growing in spring-harvest leaves for salads and bowls of flowers syrups and juicesdandelion growing in spring-harvest leaves for salads and bowls of flowers syrups and juicesandelion growing in spring-harvest leaves for salads and bowls of flowers syrups and juices

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S U M M E R

Potatoes grow in the summer. The cooking is used for baking, frying and salad preparation. Used even for making sweets

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AU T U M N

Mushrooms grow by woods. We like to prepare them as a condiment. frozen and preserved throughout the winter.

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W I N T E R Horseradish growing for years before being picked. Remarkable is the hot and cold sauces

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Recipes from Croatian kitchen-specialties of home

RECIPES FROM DANDELION Directions: In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

RECIPES FROM POTATOES Directions: Ingredients for 4 people 500 g grated potatoes 2 spring onions, finely chopped 1 green pepper, finely chopped 2 tablespoons of corn flour salt pepper 1 finely chopped onion oil food Preparation First Preheat oven to 240 degrees.

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Second Dip potatoes in water. After 5 minutes, drain it well. 3rd Mix potatoes with onions and peppers. Add flour, salt, pepper, onion and mix. 4th On a baking sheet aluminum foil and put a little grease. Form patties and place them on the foil. 5th Bake for 25-30 minutes or until fritters dobe not brown. RECIPES FROM MUSHROOMS

Directions: • Preheat oven to 350 degrees F (175 degrees C). • Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs. • In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan. • Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

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RECIPES FROM HORSERADISH

Directions: 1 If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. Remove the leaves from the root and rinse the dirt off of the root.

2 Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.

3 Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room. Strain out some of the water if the mixture is too liquidy. Add a tablespoon of white vinegar and a pinch of salt to the mixture. Pulse to combine. Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture.

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4 Using a rubber spatula, carefully transfer the grated horseradish to a jar. It will keep for 3 to 4 weeks in the refrigerator. And indispensable meat specialties-HUNTING KITCHEN

2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes 2 tablespoons canola oil 4-1/4 cups water, divided 1/2 cup tomato juice 2 medium onions, cut in wedges 2 celery ribs, sliced 1 teaspoon Worcestershire sauce 2 bay leaves 2 to 3 teaspoons salt 1/2 teaspoon pepper 6 medium carrots, quartered 1 large rutabaga, peeled and cubed

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6 medium potatoes, peeled and quartered 1 cup frozen peas 1 tablespoon cornstarch Directions • In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. • Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. • Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings. Nutritional Facts 1 serving (1 cup) equals 351 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 778 mg sodium, 42 g carbohydrate, 7 g fiber, 31 g protein. 2 pounds boneless venison or beef chuck roast, cut in 1-inch cubes 2 tablespoons canola oil 4-1/4 cups water, divided 1/2 cup tomato juice 2 medium onions, cut in wedges 2 celery ribs, sliced 1 teaspoon Worcestershire sauce 2 bay leaves 2 to 3 teaspoons salt 1/2 teaspoon pepper 6 medium carrots, quartered 1 large rutabaga, peeled and cubed 6 medium potatoes, peeled and quartered 1 cup frozen peas 1 tablespoon cornstarch Directions • In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. • Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. • Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened. Yield: 8 servings. Nutritional Facts 1 serving (1 cup) equals 351 calories, 7 g fat (2 g saturated fat), 96 mg cholesterol, 778 mg sodium, 42 g carbohydrate, 7 g fiber, 31 g protein.

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Fruits and Vegetables in Estonia Kartul - Potato It is the common vegetable in Estonia that is planted on the fields all over the country.We eat it with meat and sauce but also make different dishes from it. There are different types of potato.

Kaalikas – Swede Comes from Central and Northern Europe. Eaten boiled, baked, raw.

Sibul – Onion Used for making food, to give it better taste. Also very good medicine.

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Küüslauk – Carlic Used as a medicine to treat people against illnesses. Also to give food a better taste. Called as a stinking rose because of its strong smell.

Porgand - Carrot Very popular vegetable. Eaten boiled, baked, raw.

Punane pipar - Red pepper Used to give food spicy taste. Burns calories.

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Peet - Beetroot Grown in the gardens. Dark red. Eaten baked, boiled, raw.

Kurk - Cucumber Eaten raw with meat. Salads are made of it.

Tomato Eaten raw and baked.

Cabbage Grown in the gardens. Eaten boiled and raw. Different food, pies are made of it.

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Apple Common fruit in Estonian gardens. Used also to make juice, sider.

Mashed potatoes 5-6 potatoes Butter Milk Salt Pile and boil potatoes, then add some milk, butter, salt and mash them. Eat with meat, minced meat, chicken or just with some sauce. Carrot/Cabbage Pie 500 g flour 3 dl milk 12 g yeast 2 ts sugar Salt Oil Filling 500-600 g carrots or medium cabbage 1 egg 1 boiled egg Salt Apple pie 100g butter 2 dl sugar 1 egg 2 dl flour 6-8 apple Baked apples Take ca 10 apples and put them to the stove. Bake ca 20 minutes. Eat with ice-cream, whipped cream or vanilla cream Mashed swede Pile a swede and boil it in salty water. Then mash it, mix with egg, cream and spices, put into cake pan. Bake it in a stove. Eat with meat or chicken.

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Autumn and winter products in Turkey

Turkish Dolma Instructions Prepare the Leaves 1.The grapes are very thin and break easily, so be careful. 2.Remove the stems of the leaves with a sharp knife. 3.Place the leaves in a pot of boiling water. Let them boil for approximately 15 minutes. This both removes the salty brine from the leaves and makes them more durable. 4.Cut the lemons into thin, circular slices. Making the Filling 5.Soak the rice in hot water with a pinch of salt for 20 to 25 minutes. It should be softer, but not soft enough to eat. 6.Use the oil to sauté the garlic, onion and parsley. Remove from heat. 7.Add the drained meat, rice, allspice, red pepper and black pepper to the sauté pan. Mix the ingredients thoroughly. Stuffing the Leaves 8.Place a grape leaf on a cutting board or clean countertop, with the cut-off stem end facing you. Add about 2 tablespoons of the meat mixture to the leaf near where the stem used to be. Fold in the left and right sides of the leaf and then roll it up. Repeat until all but 20 leaves are stuffed. 9.Use the remaining leaves to line the bottom of a large pot. 10.Arrange the stuffed leaves in the pot as tightly as possible, placing slices of lemon between each layer of leaves. 11.Pour in the water or stock. 12.Place a heat-proof dish on the leaves to keep them from coming loose. 13.Simmer until the leaves are soft and the meat and rice mixture is tender--usually about 1 hour.

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Turkish Pide with Cheese/Meat Filling

3 cups of plain flour 1 tablesp sugar 1 teasp salt 2 teasp instant yeast (or 1/2 tablesp fresh yeast) 1.25 cup water 1 egg, lightly beaten, for glazing For the filling 250 gr minced meat (preferably lamb) 1 onion, diced 2 tablesp vegetable oil 1 teasp tomato paste 100 gr capsicum, diced finely salt and black pepper, to taste 1/2 teasp dried mint 1/2 teasp sweet paprika 400 gr grated cheese salami, or sucuk (Turkish spiced-salami) 1. Mix flour, salt, sugar, yeast and water in a bowl, knead until well-mixed. Cover, and let it rest for an hour until it has risen. 2. For meat filling, stir-fry the onion, add meat, continue stirring from time to time. Add capsicum and tomato paste. Add salt and blackpepper to taste, along with paprika and mint. When the meat has cooked well (at least 20 minutes), set aside to cool slightly. 3. Set the oven to 200 degrees. Divide the dough into four pieces. (Rub some vegetable oil to your hands beforehand so that the dough is easier to handle). Using a rolling pin, obtain circular flat pieces. Then extend each piece from the sides, using your hands, and obtain oval shaped pieces. 4. For cheese pide, brush the flat dough with egg, sprinkle with grated cheese. Add salami, if using. For meat pide, spread the filling directly onto the flat dough. 5. Fold one cm. of the dough from the sides. Bring together at the tips. Brush with egg. Cook on lightly greased oven trays at 200 degrees, for about 20 minutes until the dough starts changing colour, and the cheese is bubbling. When out of the oven, brush with olive oil or butter, before serving.

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Turkish Lamb and Bean Güveç/(Kuzu Etli Kuru Fasülye Güveç)

Ingredients: 2 oz. unsalted butter 1 T. Turkish olive oil 1 ea. large onion, diced 4-6 ea. garlic cloves, chopped 3 ea. carrots, medium diced 1 lg. potato, medium diced 1 kilo (2.2 #) lamb shoulder, cut into 1-inch cubes (kuzu kol kuşbaşı) 1 400 g. can of diced tomatoes 1 large can white beans or 2 cups dried white beans soaked overnight, drained 1 T. tomato paste 1 tsp. ground cumin 1 tsp. pul biber (optional) 2 cups beef/lamb stock or water 2 cups green peppers, sliced (4-5 dolma biber) TT salt and freshly ground black pepper 1. In a large, heavy casserole dish, heat the butter and oil. Add the onions and garlic. Sweat the vegetables until they begin to soften, about 5 minutes. 2. Next, add the carrots, potato and lamb. Cook for several minutes until the lamb is browned. (I added the lamb bones too for extra flavor.) 3. Then, add the tomatoes, beans, tomato paste, spices, beef stock or water. Season with salt and pepper. Cover the pot with a lid and simmer for 45 minutes-1 hour. While cooking, check to see if you may need to add more liquid. 4. If you used dried beans, the casserole will need about another hour to cook the beans until they are tender. If you want, you can transfer the pot to the oven and continue cooking at 350F/175C. 5. Since I used canned beans, I just added the green peppers towards the end of the 1 hour and let cook for 5-10 minutes. 6. Serve the güveç with chopped parsley and rice pilaf on the side.