RECIPES - HEALTHY LOCAL DISHES

COMENIUS PROJECT

2013-2015

TURKEY -TURKEY - SPAIN SPAIN - - ITALYITALY – – POLAND POLAND - - GERMANYGERMANY

RECIPES - HEALTHY LOCAL DISHES

INDEX

TURKEY

1. - COLLARD GREENS SOUP2. - RED LENTIL BALLS3. - LEEKS IN OLIVE OIL4. - AŞURE (NOAH’S PUDDING)5. – PUMPKIN DESSERT

SPAIN

1. - GAZPACHO – SALMOREJO2. - SPANISH OMELETTE3. - PAELLA4. - POTATOES SALAD 5. - FRUIT COCKTAIL

ITALY

1. - PIZZA2. - PASTA AL PESTO3. - ANELLETTI AL FORNO4. - SPAGHETTI WITH TOMATO SAUCE5. - SARDE A BECCAFICO

POLAND

1. - FRUIT COCTAIL2. - RED BORS AND TORTELLINI3. - STRAWBERRY AND FETA SALAD4. - WINTER SALAD5. - DUMPLINGS FILLED WITH SPINACH

GERMANY

1.- POTATO SALAD2.- POTATOES BOILED IN THEIR JACKETS WITH HERBAL SAUCE3.- REIBEKUCHEN” WITH APPLESAUCE4.- QUARK DESSERT WITH MANDARINS

RECIPES TURKEY

TURKEY

COLLARD GREENS SOUP

INGREDIENTS

1 large bunch collard greens 1/2 cup dry white beans (cannellini or northern beans) 1/2 cup cracked corn (you can find cracked corn at Middle Eastern or organic food

stores or feeder stores) OR 1/2 cup coarse grits if you cannot find cracked corn 1/4 cup corn flour 7-9 cups of water 3-4 tbsp. butter 1 tbsp. paprika 1 tbsp. red hot pepper flakes (in traditional recipes you cannot find spice for this

soup, but hot peppers, hot pepper flakes, o r sauces makes this soup even better)

PREPARATION

A night before, put beans in a pot with 3 cups of water. First bring to a boil, then turn it off. Cover and soak overnight. The next day cook the beans until soft. (Or use 1 can of beans)Wash collard greens well, discard bad leaves and leaf tops. Chop the stems finely. Cut the leaves first into stripes, then into edible-size squarish pieces.Boil 7-8 cups of water in a big pot.Add collard greens and cracked corn into the boiling water. Cook until soft: ~20-25 minutes.Add beans.Add corn flour and keep stirring constantly while adding it to prevent lumping.Turn the heat to low-medium and cook for almost half an hour to let the soup thicken stirring every 3-45 minutes.Heat butter in a small pan. When it's hot but nit burning, add paprika. Let sizzle for a couple of seconds.

Serve the soup with a spoon or two of butter and paprika on top.

RED LENTIL BALLSINGREDIENTS

1 cup red lentil 1/2 cup fine bulgur 1/2 cup olive oil 2 cups of water 1 medium onion, very finely chopped 1 tbsp. cumin 1 tbsp. tomato paste + 1 tbsp. red pepper paste

(If you cannot find red pepper paste you can use 2 tbsp. tomato paste) 1 tbsp. salt Juice of half or 1 lemon (depends on how you like it: sour or not so sour) 1/3 bunch parsley, finely chopped 1/2 bunch green onion, finely chopped curly leaf lettuce

PREPARATION

Wash lentils and boil them in 2 cups of water until it almost soaks the water.Once you turn it off, add bulgur and salt.Mix once and cover to let the bulgur expand. Let it cool off.Heat oil in a pan and add the onion (not the green one!) and cook until soft.Add tomato paste and cook for another 1-2 minutes.Add cumin and stir once you turn it off.Add this to the lentils which should be cool by now.Add half of finely chopped parsley, green onion, and lemon juice to the lentils. Mix all well.Take walnut size pieces and give them kofte shape in your hands.You can either place lettuce leaves on a serving plate and put koftes on top as in the picture, or serve koftes and lettuce leaves separately. However, when you eat them you should wrap each kofte in a lettuce leaf.

LEEKS IN OLIVE OIL

Pırasa is one of those vegetables that you either love it or hate it. The existence of both positive and negative references to leeks in Turkish culture proves how divided we are on the topic of pırasa as well as many other issues. My favourite saying related to leeks comes from Albanian Turks. When they are very full and cannot eat more, they say "I wouldn't eat, even if it is pırasa." It seems like the divide between the pro- and anti- leek people inspired Baba Zula, a popular Turkish band, to compose a song called p ırasa . The lyrics of p ırasa goes: "There are two different kinds of people in this world: those who love leek, and those who don't."

INGREDIENTS

4 leeks, washed well and chopped in 1/3 inch rounds 1 big onion, finely chopped 2 carrots, chopped in rounds or half moons 1/4 cup rice 1/3 cup olive oil Juice of half lemon 2/3 - 1 cup hot water 1 tsp sugar Salt

PREPARATION

Heat olive oil in a pot and add onions, stir for 4 minutesAdd carrots and stir for 4 more minutesAdd leeks and stir for a couple of minutesAdd water, sugar, and salt (black pepper and crushed pepper)when the water boils add rice and lemon juiceCover and cook on low heat until rice is cookedPırasa is best when it’s served cold with a little lemon juice on top.

AŞURE (Noah’s Pudding)

INGREDIENTS

1 cup barley

1/3 cup chickpeas

1/3 cup dry white beans

2 table spoons rice

12 cups water

10 dried apricots

5 dried figs

1 cup raisins (seedless)

1 small size orange

1 2/3 cups sugar shopping list

2 tablespoons rose water

2/3 cup walnuts (not crushed)

1 cup hazel nut

1 cup pomegranate (for top)

1 cup pecan

1 cup almond

PREPARATION

Wash the wheat, chickpeas and dried beans. Soak them separately overnight with beans and chickpeas in 1 cup and the barley and rice mixture in 2 cups of water. Add 3 cups of water to barley and 2 cups of water each to chickpeas and beans and place them individually on the burner. Cook the barley until the grains are dissolved and the starch comes out. If necessary boil the chickpeas in pressure cooker. Wash the dry fruit and soak them for 2 hours in 1 cups of water. Mix the cooked ingredients and the dry fruit in a pan and cook for 15 minutes. Peel the orange and cut the rid, including the white inner part into 3-4 cm long and 1 cm wide strips. Divide the orange slices into 4-5 pieces.

Add them all together to the mixture and cook for another 5 minutes. Add the sugar and cook for 1-2 minutes and turn off the heath. Add the rosewater and stir. Pour into dessert cups. Garnish with walnuts and pomegranate pits.

PUMPKIN DESSERT

INGREDIENTS

4 cups pumpkin, peeled and cubed

2 cups sugar juice

1/2 cup roughly crushed walnuts

PREPARATION

Put the chopped pumpkin in a heavy pan with the sugar and leave to steep for 30 minutes, or until the sugar has all dissolved.

The dish is cooked when all the pumpkin is tender and a deep orange colour.

Serve with the syrup and crushed walnuts.

RECIPES SPAIN Development of HEALTHY LOCAL DISHES and typical recipes of Chipiona, within

the activities planned for the European Comenius Project for the years 2013-15

SPAIN

INGREDIENTS

6 Tomatoes

Cucumber

Onion

Garlic

½ Green pepper

100 g Crumb of bread

100 ml Olive oil

Spoons of Xeres vinegar

Salt

PREPARATION

Gazpacho is usually a tomato-based vegetable soup, traditionally served cold, originated in the southern Spanish region of Andalucía. Gazpacho is widely consumed in the Spanish Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

Cut the tomatoes in quarters and remove the pits. Peel the cucumber and cut it into dices. Peel the onion and cut it in thin pieces.

Chop the garlic. Peel and cut the peppers in slices. Inside a bowl, cut the crumbs of bread into pieces and mix them up with the olive oil and the vinegar.

Pour inside a bowl all the vegetables and add the bread together with the vinegar and the olive oil. Mix up until having a homogeneous mixture.

Add salt. Put it inside the fridge one hour before serving. Serve the Gazpacho very fresh with desired garnishes (Iberian ham, chopped onion, chopped hard-cooked egg and/or chopped green pepper).

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle. This method is still sometimes favored as it helps keep the gazpacho cool and avoids the foam and the completely smooth consistency created by blenders and food processors. Gazpacho may also be served with ice cubes if it has not had enough time to chill before serving.

GAZPACHO

It´s a purée consisting of tomato and bread, originated in Cordoba, Andalusia, south Spain. It`s made of tomatoes, bread, oil, garlic and vinegar.

The tomatoes are skinned and then pureed with the other ingredients. The puree is served cold and may be garnished with diced Spanish Iberian ham and diced hard-boiled eggs.

Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Soak the bread in water until tender, then wring it out. Next, add half of the bread and blend until smooth. Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

SALMOREJO

INGREDIENTS

1 cup olive oil

Four large potatoes

Salt to taste

One large onion

Four large eggs

PREPARATION

The Tortilla Española, referred to in the English language as Spanish Omelette, is a typical Spanish dish which consists of a thick egg omelette made with potatoes and fried in olive oil. Is the most common gastronomic specialty found throughout Spain .While there are numerous regional variations, the most common version is the one made with eggs, potatoes and onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick alternate layers of potato and onion. Cook slowly, medium flame. Do not fry.

Turn occasionally until potatoes are tender, but not brown. They must be loose, not "in a cake”. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes.

Add potatoes to beaten eggs, pressing them so that the eggs cover them completely. Heat 2 tablespoons of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Move the pan to prevent sticking. When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tablespoon of oil. Brown on the other side. Can flip three or four times for better cooking.

After cooking, the tortilla can be cut into triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample. If you like the taste of French fries, you'll love the Spanish tortilla

The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout. Other ingredients, like green or red peppers, chorizo, tuna, shrimp or different vegetables, may also be added.

SPANISH OMELETTE

INGREDIENTS

1 Onion, diced

2 Tomatoes, diced

12 Lb. chicken, diced

110 Oz. pig frozen peas

Medium grain or "pearl" rice *

1 Large pinch Saffron

11/2 Lbs raw mussels in shell

1 Lb. small clams

1/2 Lb. squid cleaned and sliced into rings

11/2 Lbs. raw shrimp, medium or large - shell on

1 Red pepper seeded and sliced

Olive Oil, Salt to taste, black pepper

PREPARATION

Clean the squid and remove the tentacles. Make sure to remove the innards and the "spine" and discard. Then, cut the squid into rings... Slice red pepper and chop onions and tomatoes, set aside. Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, sauté the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add squid and cook, about 10 minutes, stirring often.

Add the rice, sprinkling in the form of a large cross on the pan. Stir for 2-3 minutes to thoroughly coat the rice with oil and mix with the other ingredients. Add saffron and stir. Slowly pour both into the pan until pan contents are covered. Spread ingredients evenly over bottom of pan. Arrange mussels around outside edge of pan, pointing up. Place clams and shrimp in pan, distributing them evenly around the pan. Add slices of pepper on top.

Allow to simmer, cooking rice. Add more broth if necessary. (If fire becomes too hot, raise the pan up, away from the heat.) When rice is almost cooked, sprinkle peas over the pan. When rice is cooked, remove from heat and cover with aluminum foil or large tea towel, letting the paella "rest" for 5 to 10 minutes before serving. Slice lemons into wedges and serve.

PAELLA

INGREDIENTS

Strawberries,

Watermelon

Pear

PREPARATION

Common ingredients used in fruit salads include strawberries, pineapple, honeydew, watermelon, grapes, banana, orange and kiwifruit

There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit's own juice or syrup.

Various recipes may call for the addition of nuts, fruit juices, certain vegetables, yoghurt, or other ingredients.

“MACEDONIA”FRUIT COCKTAIL

INGREDIENTS

5 small boiled potatoes

2 boiled carrots

1 tin of tuna

1 tin of green olives

1 tin of black olives

A small bit of salt

Olive oil

PREPARATION

In a bowl cut the potatoes and carrots, add the tuna and olives. Mix all the ingredients then add some salt and some olives oil. Mix again and…. Ready for eating

INGREDIENTS

1 Apple

1 Tin of pineapple

1 Piece of cheese

Some nuts

Some dry grapes

1 yoghurt

PREPARATION

Cut all the ingredients in a bowl. Mix then and add the yoghurt. It’s ready for eating

POTATOES AND FRUIT SALAD

ITALY

INGREDIENTS

A package active dry yeast 2 cups warm water 1/2 teaspoon sugar 4 cups all-purpose flour, plus

more for kneading 2 1/2 teaspoons salt Extra-virgin olive oil

PREPARATION

In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Knead until the dough is smooth and elastic... If the dough seems a little too wet, sprinkle on a bit more flour. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate until it doubles in size (about 2 hours)

Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Meanwhile, preheat the oven to 240. Chop the tomatoes and the mozzarella cheese. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.

TOPPINGS

One can of peeled whole San Marzano drained tomatoes, 1/2 teaspoon dried oregano, 1 tablespoon extra-virgin olive oil. Sea salt and freshly ground pepper. 2 pounds mozzarella cheese, 32 large basil leaves, torn into pieces. If you like, you may add some of these ingredients: mushrooms, onions, ham, wurstel, sausages, salami, olives, artichokes, eggplants On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured baking tin, adding flour where the dough sticks. Spread the tomatoes and the mozzarella cheese over the dough to within 1 inch of the edge. Drizzle with 1 tablespoon of oil. Season with sea salt and pepper. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter with oregano and basil and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.

PiPizzzaza

INGREDIENTS (4 SERVINGS)

400g of “trofie” or linguine

FOR THE SAUCE

2 tablespoons chopped pine nuts ¾ cup extra virgin olive oil 3 garlic cloves 1 ½ cups basil leaves 4 tablespoons grated Parmesan cheese salt and freshly ground black pepper 2 peeled potatoes 200g string beans

PREPARATION

Put some peeled potatoes (2) and 200g string beans in a large pot of salted water. When water boils add pasta and cook it.

In the meantime prepare the sauce: place the ingredients in a bowl of a food processor and process until smooth and creamy. Set aside.

You can also use a traditional pestle to mix the ingredients but it may take a long time. When pasta is ready, drain and reserve ¼ cup (60ml) cooking water; add the reserved water to the sauce and mix well. Put pasta to a large bowl, add the sauce and mix.

Serve immediately.

PASTA AL PESTO

INGREDIENTS (4 SERVINGS)

500 g. ring pasta 300 g. ground veal (or a mix of minced veal and pork) 3 cups tomato sauce 1 medium onion 1/2 carrot 1/2 celery stalk 6 tablespoons extra virgin olive oil Basil 100 g. fresh caciocavallo 50 g. grated parmesan 200 g. shelled peas 2 spoons tomato concentrate 1 large eggplant Olive oil 3 boiled eggs 1 small glass of dry Marsala wine (or 1/2 glass of dry white wine) 1/2 cup breadcrumbs Salt and pepper

PREPARATION

Brown the minced celery, carrot and 1/2 onion in a saucepan with 2 tablespoons of oil; add the minced meat and brown. Add some wine and the peas and simmer for a couple of minutes. Dissolve the tomato concentrate in a cup of warm water: add salt, pepper and cook at low heat, for about 40 minutes, stirring occasionally. Wash the eggplant; cut off its steam, slice, put in a colander and sprinkle with coarse salt and let rest. After 1 hour rinse, dry and fry the eggplant in abundant olive oil; lay the slices on paper towels to drain excess fat. Brown the remaining onion, in a casserole with oil; add the tomato paste, a pinch of salt, a dash of pepper and a pinch of sugar. Mix and cook at medium heat for about twenty minutes. In the meantime, cook the pasta in plenty of salty water; cook al dente and drain, season with the sauce and the grated parmesan (leave 1 spoonful). Pour half of this mixture in a buttered baking-pan sprinkled with breadcrumbs; cover with the meat sauce. Arrange in layers the eggplants, the sliced eggs and the diced caciocavallo. Cover with the remaining pasta and sprinkle with the parmesan and a handful of breadcrumbs. Top with bits of butter and bake for about 1 hour.

ANELLETTI AL FORNO

SPAGHETTI WITH TOMATO SAUCE SPAGHETTI WITH TOMATO SAUCE

INGREDIENTS

400g spaghetti 500g small tomatoes

(could substituted by San Marzano tomatoes in the right season) Cloves garlic 1 and 1/2 decilitre extra virgin olive oil Handful of basil Salt.

PREPARATION

Frizzle garlic with oil and add chopped tomatoes, a pinch of salt. Cook and remove garlic at the end. Boil spaghetti and drain slightly undercooked, pour into the sauce, add basil and mix. Serve hot with some more fresh basil.

SARDE A BECCAFICOINGREDIENTS

800 grams sardines juice of 2 oranges 100g bread crumbs ground black pepper 50 g pine nuts 50 g raisins tablespoons of olive oil 1 tablespoon chopped parsley 2 teaspoons of sugar 20 laurel leaves salt

PREPARATION

To prepare the sardines turn the oven to 200 ° and begin to clean all the sardines peeling them off, emptying of the bowels and depriving them of the head and bone, but leaving the tail. Wash, dry and gently open them like a book being care not to split the two halves attached from the back. Put in a pan 4 tablespoons of olive oil and bread crumbs. Unite bread crumbs, pine nuts, raisins squeezed, parsley, sugar, salt and pepper according to your taste. With a wooden spoon mix all ingredients well. Place this mixture over the sardines (so that the skin remains outside), roll them up on themselves beginning with the part of the head (11), so that the tail remains outside; grease a baking sheet with oil.

Lay them close together, placing laurel leaves between a sardine and the other one. When you have finished place them in the baking pan, sprinkle with the mixture of breadcrumbs left and drizzle with a compound formed by these remaining ingredients: olive oil, orange juice and sugar. Bake the stuffed sardines in a hot oven for about 20-25 minutes. Traditionally they could not eat just removed from the oven, the pan should be left covered for half an hour and only then you will serve them on the table.

ENJOY ENJOY YOURYOUR MEAL MEAL

POLAND

POLAND

FRUIT COCKTAIL

RED BORS AND TORTELLINI

INGREDIENTS

PREPARATION

STRAWBERRY AND FETA SALAD

WINTER SALAD

DUMPLINGS FILLED WITH SPINACH

GERMANY