COMENIUS PROJECT

Jordi BoquetGeorgina SanchezNatalia MigdalczykZaeemjan Barakzai

MEN

Starters

Truita de patatesTrout from the ovenVegetable salad

Main courses

CanelonsDumplingsVegetable soup

Dessert

Crema catalanaStrawberry PudingYeast dought

STARTERS

The tipical menu of Spanish

Truita de patates

Ingredients:- eggs- potatoes - onion- salt- oil

Process

Fry the potatoes cut into cubes with chopped onion add a little salt. Whisk the eggs. Mix potatoes with egg and onion and add to skillet well cove.

Vegetable soup

Ingredients

2 gallons of water

3 onion (s), large
1 celery, medium
1 kohlrabi
1 bunch carrot (s)
3 pole / n leek
1 head cabbage or kale, small
2 pepper (s), green
1 head / n fennel
1 can / n tomato (peeled n)
2 chili pepper (s), remove the seeds!3 teaspoons broth (granulated vegetable stock), instant Herbs to flavor - no salt!

Process

The water with the vegetable broth to a boil. Clean the vegetables and chop them. Pour into the boiling broth. Cover and cook about 30 minutes bubbly. Season with fresh herbs to taste.

The tipical Polish menu

Vegetable Salad

Ingredients

1 / 2 pounds carrots2 parsleySmall celery1 / 2 kg potatoes 2 pickled cucumbersTin of green peas3 eggsApple wineOnions1 / 2 cup mayonnaiseSaltPepperParsley

Process

Rinse vegetables and cook in the shell (each separately), cool and peel. You can use the vegetables from the broth. Hard boil the eggs, cool and peel. Apple peel, remove the seed slot. Vegetables, cucumber, apple, eggs, cut into cubes. Chopped chives, add peas. Season with salt and pepper, mix with mayonnaise.Chop the parsley and sprinkle with salad.Garnish with mayonnaise, peas, cucumber and carrot.

MAIN COURSERS

V

Canelons

Ingredients

chicken thighsOnionCarrotsZucchiniTomatoplates of pasta

By sauce

EggsMilkFlourButterDried mushrooms

Process

1.Put a big pot with plenty of water to the fire, we will start to boil, but a gentle boil, bubbling should not be openly. Add a little salt and oil rajolinet.

2. Cook pasta in this stew of cannelloni. Let the sheets of pasta made from 10 to 12 minutes, and we occasionally moving.

3. We mark the initial chicken. With a bit of oil begin to golden brown the meat pen that we have until it dauradeta out. Let the cuts to the skin and to accelerate their process we use two pans. There we make short and very strong temperature.

4. Cut vegetables into pieces that we have, trying to be fairly uniform. Cut the zucchini without peeling.

5. Take a tray to go in the oven that is big and there we base the different types of membership. Add the chicken slices directly above, by contacting the skin with roast vegetables. This progress is now part of the meat. The water will go the chicken and the vegetables will cook the liquid that nothing will prevent us burn.

6. Are we now Diced tomatoes. I engage the tray in the oven at 180 C, about an hour and a half. I'll watching every half hour.

7. When we made the plates of cannelloni-not cook at all because we want them al dente pulling on a cloth and Cover with another cloth. Reservations.

8. We begin now to prepare the bechamel: boil the chicken broth and milk in the same pot, and the fluid rehydrates the stocks, cut into fine slices.

9. Using an electric mixer, in the same pot we fire, we broke the vines to dry because they often integrated into the bchamel. The break, do not want to turn into cream.

10. We started to grind the filling: take a slice of chicken and some vegetables. Cut the chicken meat a little smaller, we're not going to guard the bones. Add to the crusher you a piece of me-cooked chicken and vegetables. The transmitter is fat flavors: the mi-cuit will give much flavor. I crush everything.

11. Heat the pan again where we have milk mixed with the broth and mushrooms. We bring to boiling point, without the boil.

12. Put another casserole dish and do you undo the butter, which we Diced. There also put the flour until it is golden.

13. Add the flour, now a small part of the mix we have milk, chicken broth and mushrooms with a spoon. We will be working with a hand beater to tie us and we are not so smooth. A little more milk, and repeat it until you've tied it again at all.

14. At the last minute, when we tied the bchamel, add a little flour with a sieve traps because we do not make lumps, and we will move to the batter.

15. We've done that the filling in a pastry sleeve and went a bit by putting in each of the sheets of pasta that we have. Roll up the gutters and we squished. The board always has to go down, lest they break the cannelloni.

16. Prepare a container fornejar them. We put a little butter and a spoonful of cream sauce, cannelloni because we stick to the base.

17. There are now placed gutters and put it back in cream sauce over, until they cover.

18. Finally, we add a dot of butter and grated cheese, au gratin to help. And to the oven until well Rosset

Dumplings

Ingredients

Ingredients for the dough:

* 3 cups flour
* 1 table spoon of butter, softened
* 1 / 2 tablespoons table salt
* 1 cup boiling water

Ingredients for filling:

* 700 g boiled potatoes, milled
* 300 g of grated white cheese
* 2 onions
* 2 teaspoons salt
* 2 teaspoon pepper

Process

Stuffing:Chop onions finely and fry in butter. Mix with rest of stuffing ingredients.

Dough:Flour, butter and salt, pour boiling water and stir with a wooden spoon. Once the dough gets cool, mix them. The dough is not sticky to the table, so you have to sprinkle flour. Carve out a glass circle and put the stuffing inside. Firmly Glued edges.Throw dumplings in boiling salted water. Cook 3-5 minutes.

The tipical Germany menu

Trout from the oven

Ingredients

A trout fresh fish cut - about 250g each
Salt, lemon juice, butter for the form
teaspoon dry white wine
teaspoons bread crumbs
teaspoons butter
25 ml cream

Process

The prepared trout season inside with salt and lemon juice. Outdoor dry salt, and place in a buttered ovenproof dish. Sprinkle with wine, sprinkle with bread crumbs and spread butter flakes on it. In a preheated oven at 250 degrees for 20 minutes, while beschpfen from time to time with the beaten stock. 5 minutes before end of cooking time

DESSERTS

Crema Catalana

Ingredients

For cream 1 / 2 l. Four milk egg yolks 125 gr. sugar 20 gr. A starch tronquet a cinnamon lemon peel. To burn it, a handful of sugar.

Process

It removes the skin of a lemon, then wash it well. Disposes the starch in half a glass of cold milk. We separate the yolks from the whites of four.

It does start to boil the milk and remove from heat. In a saucepan, combine yolks and sugar and is working well, then add the milk while stirring it with the batter and the other for starch milk, by passing the sieve.

Put the saucepan on the fire trying not to the boil and continue beating until the cream is thick enough. It removes the heat, without stopping to beat them up after a while. Then put in dessert dishes or cups and let cool to room temperature.

A little before serving it, put the shovel in the fire burn until it is burning well. S'ensucra either the surface of the cream and it passes the blade slowly to the caramelised sugar. If it is ample, that will not burn, so the caramel melts.

Yeast dought

Ingredients

Approximately 1 kg of fruit (strawberries, peaches, apples)

Prepare the basic dough and leave to ferment.
Prepare the fruit.

Make streusel:
1 tablespoon butter
2 tablespoons sugar
2 tablespoons flour.

Process

Put all the ingredients together, wrap in foil and put into the fridge.
Spread the butter.
When the dough no longer grows up, put it on the board, rolled to a rectangle Than Slightly smaller the size of our plates, the thickness of Approximately 1.5 cm. We put this fruit. Remove the crust from the refrigerator and Sprinkle fruit. Bake about 30-40 minutes until pastry is golden.

Strawberry Puding

Ingredients

2 pack of custard powder, vanilla
500 g strawberries
200 g whipped cream
2 tablespoons chocolate chips
200 g ladyfingers
1 liter milk

Process

Vanilla pudding with milk according to package instructions to cook. The strawberries into quarters and brush.

Interpret because the bottom of a bowl with the ladyfingers. Half of the finished and cooled slightly puddings distribute it. Then give the strawberries and then the rest of the pudding. Allow to cool.

SPECIAL OCCASIONS

The nougat is a sweet that is usually almonds, honey and egg, usually cooked. The nougat is the Catalan Countries and perhaps the most typical traditional sweet Christmas.

Highlighted Ingredients: egg, almonds, honey and sugar.

Type of nougat:
Nougat Xerta
Nougat Jijona

Special occasions Catalan food

Special occasions Polish food

Mushroom soup is made with mushrooms and served on Christmas Eve.Easter Cake is with icing.

Special occasions Germany food

For the preparation is first processed meat with breadcrumbs or soaked bread, egg and onion, salt and pepper to a mass Goose is a little bit bigger then chicken and of course way mor delicious.On christmas german eat stuffed goose with nuts and appels.

THE END!!!