Download - Libro de Cocina Comenius 2010/2012

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NURULLAH BALDOKTU PRIMARY SCHOOL Our school is located in Silivri which is on the north-west of stanbul. The population is 112.000 and it is famous for its yoghurt., During the summer months, the population increases 4-5 times. Silivri is 67 km (42 mi) far from the city center of Istanbul, and is a popular summer resort for many Istanbul residents with its 45 km (28 mi) long coast. The district has great agricultural potential thanks to its almost flat landscape, mild Thracian climate and yield-effective soil, and in the 50s and 60s the pasture was so rich that the yoghurt of Silivri was renowned. In Nurullah Baldöktü Primary School,there are 850 pupils and 42 teachers.The history of our school is full of success stories with sportive and scientific successes.For instance,it is traditional now for our school to be the first at volleyball and basketball tournaments in the district. Also our school is the only one in Silivri which sent student to Galatasaray High School(one of the best in Turkiye). Beside these, we care social activities much. To grow sociable students is our privileged aim because we know that academic success means nothing in the hands of an unsociable person. That’s why we started a Comenius project in NUBAL and as it is the first in S L VR ; we expect to be a sample for other schools. With this project we also aimed to introduce our history, traditions, cuisine, dances and music to as many people as we can. And we are glad that we did it in Greece, Italy, Spain and Poland.

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Ingredients

• 1 cup white beans • 1/2 cup filberts, toasted • 1 cup garbanzos • 1/2 cup walnut pieces • 1 cup barley • ground walnuts for topping • 1 cup dried apricots, cut up • 1 cup raisins, cut up • 1/2 cup figs, cut up • 1 cup sugar, or to taste • water to make about four quarts

Malzemeler

• 1 subarda ı kuru fasulye • ½ subarda ı fındık (ezilmi halde) • 1 subarda ı nohut • ½ subarda ı ceviz parçaları,hurma • 1 subarda ı dövme ve ni asta • Üzerini süslemek için ezilmi ceviz • 1 subarda ı kurutulmu

kayısı,do ranmı • 1 subarda ı kuruüzüm • ½ subarda ı incir • 1 subarda ı eker • Ve ki i sayısına göre su

ekleyin,gülsuyuda kullanabilirsiniz.

Preperation

Yapılı ı

1) The night before, rinse and soak the beans (garbanzo and white together) and the barley in 2 different bowls. 2) In the morning, drain and cook until tender, again in 2 pans. 3) In a large pot, combine beans, barley, fruit, sugar, and water. Cook over medium heat, stirring occasionally, until fruit is very soft and barley starch is released.

1) Öncelikle dövmeyi ayıklayıp yıkayın. Ak amdan bol suyla bir kez kaynatıp, sabaha kadar bekletin. 2) Nohut, fasulye ve nohutu da ak amdan ıslatıp, süzün. Yeniden su koyarak sabaha kadar bekletin. Sabah nohut ve fasulyeyi süzüp, yeniden su koyarak yumu ayıncaya kadar ayrı ayrı tencerelerde ha layın ve kabuklarını soyun. 3) Dövmeyi kendi suyuyla (suyunu çekmi se 10 su barda ı suya tamamlayın) ate e koyup, yumu ayıncaya kadar ha layın. ekeri, üzümü ve hurmayı ilave edin.

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4) Correct for sweetness; stir in filberts and walnuts. Allow to cool or refrigerate, if desired. 5)Serve as snack or dessert with walnuts sprinkled on top.

4) Bir defa kaynayınca nohut ve fasulye ekleyin. Karı tırarak koyula ıncaya kadar pi irin. Ni astayı su ile ezip, bu karı ıma ilave edin. 5) Bir ta ım daha kaynayınca gülsuyunu ekleyip, ocaktan alın. Kaselere pay edin. So uyunca üzerini fındık, ceviz, dolmalık fıstık, badem, ku üzümü ve bir miktar nar ile süsleyip servis yapın.

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Ingredients

• 6 Tablespoons butter • 1/2 Tablespoon paprika • 1 lb. lamb or beef, diced fine or

ground • cayenne pepper • 1 carrot, chopped fine Garnish: dusting of cinnamon. • 1 onion, chopped fine • 5 cups beef stock • 2 egg yolks • juice of 1/2 lemon • 1 Tablespoon butter

Malzemeler

• 6 yemek ka ı ı tereya • ½ yemek ka ı ı pulbiber • 1 kilo kuzu gerdan • Karabiber • 1 adet havuç güzelce do ranmı Süsleme için: • 1 adet do ranmı so an • 5 subarda ı et suyu • 2 adet yumurta sarısı • ½ limonun suyu • 1 yemek ka ı ı margarin

Preperation

Yapılı ı

1) Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes. Stir in flour and cook until blended. 2) Gradually stir in stock, scraping up any bits stuck on the bottom of the pan. Bring to a boil, then lower heat and simmer for an hour. 3) When ready to serve, remove soup from heat. Beat the egg yolks, then beat the lemon juice into them--and slowly stir into the soup.

1) Kuzu gerdanını 5 su barda ı suda ha layın. Küp küp do rayın. 2) Suyunu süzüp, ayrı bir tencereye alın. 1 çorba ka ı ı margarin, 1 adet so an , yarım çay barda ı limon suyu ve yumurtayı derin bir kapta iyice çırpın. Yava yava ocaktaki et suyuna ilave edin. Tuzunu ayarladıktan sonra etleri ilave edin. 3) Tencereyi ocaktan alın. Ayrı bir yerde 6 çorba ka ı ı tereya ında bir tutam kırmızıbiberi yakıp, çorbanın üzerine gezdirin.

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4) Ladle into bowls--then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings. Lightly dust the top of each bowl with cinnamon.

4) Di er bir tavada bir çorba ka ı ı margarin ile kırmızı biber kızdırılır. Kaselere alınan çorbanın üstüne azar azar dökülerek sıcak servis yapılır.

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Ingredients

• Whole milk 2/3 gallon • Rice 1 cup • Starch (rice, corn or wheat) 4 table

spoons • Vanilla • 2 egg yolk • sugar 1 cup or more as you wish

Malzemeler

• 2 litre süt • 1 su barda ı pirinç • 4 yemek ka ı ı ni asta (pirinç, mısır ya

da bu day) • Vanilya • 2 yumurta sarısı • 1 su barda ı eker ya da diledi iniz

miktarda

Preperation

Yapılı ı

1) Boil the milk and add rice in it and stir them and boil again. Cook the rice until they become very soft. Stir continuously. Have some cold milk and add starch in it and dissolve the starch. 2) Add cold milk and starch into the boiling rice in milk. Stir. Add sugar and mix them. If you like sweet add more sugar. 3) Have some mixture from the pan and add 2 egg yolk to it. Make a good egg yolk combination and add this mixture to the pan back. 4) Mix them very well. Use aliminum container for baking. I prefer using baby cake aliminum containers.

1) Ayıklanmı , yıkanmı pirinci bol suda pi ene kadar yakla ık 20–25 dakika kadar ha layın. 2) Pi tikten sonra karı tırarak 2 kilo süt ilave edin. 3) Daha sonra buna eker ve ni asta katın ve koyula ana kadar tahta bir ka ıkla karı tırarak orta harlı ate te 20 dakika kadar pi irin. 4) Aliminyum fırın kaplarına bo altın. Fırın tepsisinin içine su ilave edin. Kapları içine yerle tirin.

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5) During broiling use a tray with some water for keeping the oven humid. Watch them until just the top layer become fried. Serve them cold.

5) Ufak toprak kaplara dökün. Arzuya göre fırına konup fırının ızgara bölümü açılarak sütlaçların üst kısımlarını hafif yakın. ndirdikten sonra so utup servis yapın.

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Ingredients

• 1 chopped tomato • 100 gr margarine • 250 gr ground meat • 4-6 medium sized eggplants • 1 medium sized onion • 1 green pepper • 1 glass of water

Malzemeler

• 1 dilimlenmi domates • 100 g margarin • 250 g kıyma • 4-6 tane ortaboy patlıcan • 1 ortaboy so an • 1 ye il biber • 1 bardak su

Preperation

Yapılı ı

1) Chop the onions and cook in a saucepan with some butter until pink. Add ground meat and roast, stirring constantly. 2) Remove from heat and add salt and pepper. Peel the eggplants in a ribbon fashion. Soak them in salted water for a while. 3) Drain and dry. Fry eggplants lightly in oil. Make a deep lengthwise incision in each eggplant. Place the eggplants in a saucepan, with the cut sides facing up. 4) Place some stuffing on each eggplant and top each with a slice of tomato and green pepper.

1) Patlıcanları alaca soyarak tuzlu suda yarım saat bekletip yıkayıp kurulayalım. Kızdırılmı sıvı ya da arkalı önlü hafifçe kızartalım. 2) Kızaran patlıcanları yayvan bir tencereye alalım. Karın kısımlarını bıçakla uzunlamasına keselim. Bir tavaya sıvı ya ı alıp küp do ranmı so anları ekleyelim. 3) So anlar pembele ene dek kavuralım. Kıymayı ekleyip 2 dk. daha kavuralım. Küp do ranmı domatesleri ve küçük do ranmı sivribiberleri de ekleyip suyu çekilene dek kavurmaya devam edelim. 4) Tuzunu, biberini ayarlayarak kıyılmı maydanozu ekleyelim ve tavayı ate ten alalım.

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5) Add a small amount of water and cook over low heat for 25-30 minutes. 6) Domatesli Pilav (Rice with Tomatoes) and Coban Salatasi (Shepherd's Salad) usually accompany Karnıyarık.

5) Kıymalı harcı patlıcanların karınlarına dolduralım. Bir domatesi yuvarlak dilimlere kesip patlıcanların üzerine yerle tirelim. 6) Salçayı 1 su barda ı sıcak su ile incelterek tencereye alalım. Yeme i a ır ate te pi irerek ate ten alalım. Ilıtarak servis yapalım.

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Ingredients

• FILLING: 1/2 lb (225 gr) minced beef, 1 large onion, grated, salt and pepper to taste, 1/4 cup (15 gr) parsley, finely chopped.

• DOUGH: 2 cups (200 gr) flour, 1 tbspoon salt, 1/2 cup (125 gr) water, 1 egg,, 1 1/2 cups (150 gr) flour for rolling out the pastry.

• FOR BOILING: 6 cups (1 1/2 liters) water or chicken broth, 1 teaspoon salt.

• YOGHURT SAUCE: 4 cups (1 kg) yoghurt, 3 cloves garlic, (optional).

• DRESSING: 2 tablespoons butter, melted, 1/2 teaspoon paprika

•

Malzemeler

• Ç: 225 g kıyma ,1

domates,tatlandırmak için tuz,biber,15 g maydanoz, hepsi iyice do ranır.

• HAMUR Ç N: 200 g un, 1 yemek ka ı ı tuz, 1/2 subarda ı su,1 yumurta,150 g un

• KAYNATIRKEN: 6 subarda ı (1 ½ litre) su yada tavuksuyu,1 yemek ka ı ı tuz

• YO URT SOSU: 1 kg yo urt, 3 di sarımsak (arzuya gore)

• SOS Ç N: 2 yemek ka ı ı tereya , ½ yemekka ı ı kırmızı pulbiber

Preperation

Yapılı ı

1) Mix meat, onion, salt, pepper and parsley in a bowl. Set aside. Mix flour and 1 teaspoon salt in a mixing bowl. Make a hollow in the middle.Pour in 1/2 cup water and the egg. Mix with fingertips and knead the dough with your hands. Place the dough preferably on a wooden floured work surface, knead well and shape each piece into a round ball. 2) Cover one ball with a napkin and roll out the other with a long thin rolling pin. Wrap one edge of the pastry around the rolling pin. Roll forward pressing gently towards the ends of the pin.

1) Hamur yo uraca ımız kaba unu alalım. Ortasını açıp yumurtayı, tuzu ve suyu ekleyerek kulak memesi yumu aklı ında bîr hamur yo uralım. 2) Hamurdan yumurta irili inde bezeler yapıp üzerine nemli bir bez örterek 20 dk. dinlendirelim. Bir kabın içine çentilm so anı, kıymayı, kıyılmı maydanozu, tuzu ve karabiberi alıp karı tıralım. Bezeleri unlanmı bir zeminde 0.1 mm. kalınlı ında açalım.

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3) Flip the pastry open. Repeat this process from different edges until the pastry is 1/16 inch (1/6 cm) thick. Cut with a knife into 2x2 -inch (5x5 cm) squares. 4) Place a teaspoon of meat filling in the center. Pick up four corners, pinching firmly and making sure all sides are sealed. The squares can also be sealed by pinching opposite corners together and pressing the two sides forming "mantı" (little pastries) in triangular shapes. Roll out the second ball of dough and repeat the same process. 5) Put chicken broth or water into a very large saucepan. Bring to a boil. Place pastries carefully in the boiling water. Do not put them too close together. Lower the heat. Occasionally stir with a wooden spoon. The pastries rise to the surface when they are cooked (about 15 minutes). Remove with a perforated kitchen spoon and place on a heated serving plate. 6) Pour 1/2 cups of liquid from the saucepan over them. Keep warm. Combine yogurt and crushed garlic, mix well. Spread the sauce over the pastries. Melt butter in a small pan, add paprika and stir for a few minutes. Trickle dressing over yogurt sauce. Serve hot as a main dish with salad. (12 serving)

3) Açtı ımız yufkalan lcm’lik kareler halinde keselim. Karelerin ortalarına kıymalı içleri koyarak, dört kö esini üstte birie tirelim. Bir tencere suyu kaynatarak içine 1 çorba ka ı ı sıvı ya ve tuz ekleyelim. 4) Mantı hamurlarını tencereye aktarıp iki partide yumu ayana kadar ha layalım ve delikli kepçeyle servis taba ına alalım. 5) Bir tavada tereya ını eriterek salçayı, dövülmü sarımsakları ve kırmızı biberi ekleyip yarım dk. kavuralım. 2-3 çorba ka ı ı mantıların ha lama suyunu ekleyip sosu bir ta ım kaynatalım. 6) Mantının üzerine sarımsaklı yo urdu ve salçalı sosu gezdirerek servis yapalım.

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Ingredients

• 2 oz/50 g lentils • 1 pint/600 ml water • salt • 4 oz/100 g bulgur (cracked wheat) • 1 large onion • 1 tsp. paprika • 1 tsp. ground cumin • a few sprigs of parsley, chopped

Malzemeler

• 50 g mercimek • 600 ml su • Su • 100 g bulgur (köftelik bulgur) • 1 büyük so an • 1 yemek ka ı ı pulbiber • 1 yemek ka ı ı kimyon • Birkaç tane kıyılmı taze maydanoz

Preperation

Yapılı ı

1) Wash and rinse the lentils. Boil them in water and a little salt until they are soft. Add the bulgur and soak for 1 hour. 2) The water should be completely absorbed, forming a moist dough. 3) Meanwhile , fry the finely sliced onion in a non-stick skillet until transparent; stir in 1 tbsp. water, paprika, cumin and finely chopped parsley. 4) Mix the lentil dough in a bowl with the onion and spices; knead for 2-3 minutes. 5) Form into little cakes

1) Mercime i ayıklayıp yıkayın. Tencereye alıp üzerini örtecek kadar su ekleyin. 2) Yumu ayıncaya kadar ha layıp ate ten alın. Bulguru yıkayıp mercime e ilave edin. 3) Biraz karı tırıp tencerenin kapa ını kapatın. Bulgur yumu ayınca kapa ını açıp so umaya bırakın. 4) Sıvıya da kızdırın. So anı kıyıp ya da pembele tirin. Salçayı ekleyip karı tırın. So anlı karı ımı mercimekli bulgura ilave edip yo urun. 5) Maydonoz ve taze so anı

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about 2'' in diameter and arrange on a dish. Serve with hot peppers or salad.

kıyıp ekleyin. Tuz serpip iyice yo urun. Köfte ekli vererek servis taba ına dizin.

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Public School "Gloria Fuertes"

Gloria Fuertes was born on July 28, 1917 and died on November 27, 1998, the same year that our school was

founded. It was a Spanish poet belonging to the generation

of 1950, a great personality and rebellion.

His texts were written primarily for children of all ages, but children at the end of the day. His rhyme was nice and funny.

The mood at Gloria Fuertes is a critical way of constructing reality and discover the truth of things.A phrase that describes a little personality Gloria Fuertes is this:

"Poets, not waste time, work, that the heart gets less blood”.“Poetas, no perdamos el tiempo, trabajemos, que al corazón

le llega poca sangre”.Gloria Fuertes The Public School is located in the center of the

neighborhood Montequinto, belonging to Dos Hermanas, but very close to Seville.We have two lines from Children age 3 to Primary 6, with 500 pupils or so.The services are having the School Transport Centre, Morning Classroom, Extracurricular Activities and High School.Is a cheerful and lively school which takes every opportunity to make education fun and interesting process.

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Ingredients Ingredientes

2 green peppers2 red peppers

2 tomatoes3 cups rice

6 cups waterSal

300 grams of chicken200 grams of squid200 grams of clams200 grams shrimp

6 prawns12 mussels

saffron

2 pimientos verdes2 pimientos rojos

2 tomates3 vasos de arroz6 vasos de agua300gr de pollo

200 gramos de calamares200 gr de chirlas

200 gr de gambas6 cigalas

12 mejillonesazafrán

Procedure Procedimiento

1. Have everything you need to not rush to the supermarket.

2. Put the tomatoes, green peppers and red peppers in the pan with oil.

3. Add the squid, shrimp, clams and chicken

1. Tener todo lo necesario para no salir corriendo al supermercado.

2. Poner el tomate, pimientos verdes y pimientos rojos en la sartén con aceite.

3. Añadir los calamares, las gambas, las chirlas y el pollo.

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4. Add a little saffron and salt to taste.

5. Wait 10 minutes over low heat untileverything is well done.

6. Add the 3 cups of rice.

7. Add the 6 cups of water.

8. When water runs low, add the musselsand crayfish.

9. Remove from heat and let stand covered by a cloth until the water isconsumed.10. Prepared dish!

4. Añadir un poco de azafrán y sal al gusto.

5. Esperar 10 minutos a fuego lento hasta que todo esté bien hecho.

6. Añadir los 3 vasos de arroz.

7. Añadir los 6 vasos de agua.

8. Cuando quede poco agua, añadir los mejillones y las cigalas.

9. Apartar la sartén del fuego y dejar reposar tapado por un paño de cocina hasta que el agua se consuma.

10. Plato preparado!!!

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1 loaf of day before400 ml of milk

125 ml of sweet wine3 tablespoons sugar

2 eggs125 ml honey

Water 125 ml sunflower oil for fryingSugar and cinnamon

1 barra de pan del día anterior

400 ml de leche

125 ml de vino dulce

3 cucharadas de azúcar

2 huevos enteros

125 ml de miel

125 ml de agua Aceite de girasol para freír

Azúcar glas y canela en polvo


1. Cut the baguette slices, more or less

a finger thick. The bread for toast mustbe the day before or be too soft fordipping in egg and milk.

1. Corta la barra de pan en rebanadas de más o menos un dedo de grosor. El pan para torrijas debe ser del día antes o estará demasiado blando y se deshará en los baños de leche o huevos.

The Torrijas is a typical dessert of the celebration of Lent and Easter in Spain. It is a foodof humble origins who soon saturates and keeps

diners relieved of the need to try some other meatdish (food subject to abstinence during Lent).

La torrija es un dulce típico de las celebraciones de Cuaresma y Semana Santa en España. Es un alimento de origen humilde que satura pronto al comensal y le mantiene aliviado de la necesidad

de probar algún otro plato de carne (alimento sujeto a abstinencia en la cuaresma).

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2. Heat the wine and add the sugar, mixture utill is well dissolved. After mixedwith milk.

3. Dip bread slices on both sides in thismixture. After you pull on another source torelease the excess fluid.

4. Beat eggs and pass the torrijas on bothsides on them.

5. When oil is hot add the torrijas.When the torrijas has a good color on both sides pull them drain on paper towels.

6. Put the honey with warm water in a saucepan and when the honey is well fluidand mixed with the water bath the torrijason both sides.

7. When all are prepared sprinklecinnamon and sugar to taste.

8. And ready to eat!

2. Calienta el vino y añade el azúcar, mezcla hasta que esté bien disuelto. Después mezcla con la leche .

3. Baña las rebanadas de pan por ambas caras en esta mezcla. Después déjalas sobre otra fuente para que suelten el exceso de líquido.

4. Bate los huevos y pasa las torrijas por ambas caras.

5. Cuando el aceite esté muy caliente añade las torrijas. Cuando las torrijas tengan buen color por ambas caras sácalas y déjalas escurrir sobre papel absorbente.

6. Pon la miel con el agua a calentar en un cazo y cuando la miel esté bien fluida y mezclada con el agua

baña las torrijas por ambos lados.

7. Cuando estén todas las torrijas preparadas espolvorea canela molida y azúcar glas a tu gusto.

8. Y listas para comer!!

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-One and a half kilo of potatoes.

-6 eggs.

-A pot of mayonnaise.

-3 Three cans of Tuna in olive-oil, or onesized Medium

-1 can of small peas

- 1 can of olives stuffed with anchovies

-A few strips of pepper piquillo.

- 1 carrot

- Un kilo y medio de patatas. - 6 huevos - Un bote de mayonesa - 3 Tres latitas de atún en aceite de oliva, o una de tamaño mediano - 1 latita pequeña de guisantes - 1 lata de olivas rellenas de anchoa - Unas tiras de pimiento de piquillo

- 1 zanahoria


1. The first thing is to have all the ingredients closely.

2. Boil the potatoes, and eggs cleaned for an half hour.

1. Lo primero es tener todas los ingredientes necesarios cerca.

2. Hervir las patatas con piel,bien lavaditas y los huevos también limpios durante media hora.

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3. Peel the potatoes when they are hot yet and let to cool before to cutting in pieces very small.

4. Cutting the eggs in small cubes.

5. Crumble the tuna without oil.

6. Cutting red pepper in small pieces and sliced olives

7. It puts everything in a bowl and mix with mayonnaise.

8. Switch to the source and garnish totaste.In this case is adorned with flowers ofcarrot, parsley sprigs, some peas and olives. This depends on the taste and the art of each one.

3. Pelar las patatas cuando todavía están calientes y dejar enfriar antes de cortarlas en cuadraditos muy pequeños.

4. Cortar los huevos duros en taquitos.5. Desmigar el atún (Hay que tirar todo el aceite de la lata)

6. Cortar el pimiento rojo en trozos pequeños y las aceitunas a rodajitas.

7. Se pone todo en un bol y se mezcla todo junto con mayonesa.

8. Pasar a la fuente y adornar al gusto.En este caso se ha adornado con flores de zanahoria, ramitas de perejil, algunos guisantes y olivas. Esto depende del gusto y el arte de cada cual.

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Day-old bread: 100 grams

Ripe red tomatoes: 800 grams

Green peppers: 2 units

Clove garlic, peeled 1 of

Cucumber: 1 small

Virgin olive oil: 1 DL.

Vinegar, 4 tablespoons

Water: 75 CL.

Sal: 1 pinch

Pan del día anterior: 100 gramosTomates rojos maduros: 800 gramos

Pimientos verdes: 2 unidadesDiente de ajo: 1 de pelado

Pepino: 1 pequeñoAceite de oliva virgen: 1 DL.

Vinagre: 4 cucharadas soperasAgua: 75 CL.Sal: 1 pellizco


1. Fill a bowl with water and puts the bread in to soak.

2. On the other hand, washed and peeledtomatoes, cucumbers and peppers are trying not seeds.

1. Se llena un bol con agua y se mete el pan dentro para que se remoje2. Por otro lado, se lavan y se pelan los tomates, el pepino y los pimientos procurando que no queden semillitas.

This is a typical Spanish recipe, particularly in Andalusia where he

prepares this kind of cold vegetable brothto help fight the summer heat. It can be

taken at any time of day or as a fist dish.

Ésta es una típica receta española, concretamente de Andalucía donde se prepara este tipo de caldo de verduras frías que ayuda a combatir el calor del verano. Se puede tomar a cualquier

hora del día o como primer plato.

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3. Once cleaned, cut into pieces and passed through the mixer

4. When they are beaten vegetables adda clove of garlic previously peeled and beaten again5. Then add the bread was soaked, salt, vinegar, and oil6. Beat all over again until a homoge-neous mix well and add the water gradually until desired texture (betweenliquid and creamy)7. If necessary, correcting the salt and pass through food mill (although notrequired, is recommended)

8. It puts the gazpacho in the fridge and refrigerate for at least 4 hours. Ifprepared as a drink, you can add some ice cubes9. It is served cold in glasses or cups.10. If you want you can add ham, egg, apple ... and ready to eat!

3. Una vez limpios se cortan a trocitos y se pasan por la batidora

4. Cuando ya están las verduras batidas se añade un diente de ajo previamente pelado y se bate nuevamente

5. A continuación se añade el pan que estaba en remojo, la sal, el vinagre, y el aceite

6. Se bate todo de nuevo hasta que quede una mezcla bien homogénea y se añade el agua, poco a poco, hasta obtener la textura deseado (entre líquida y cremosa)

7. Si es necesario se rectifica el punto de sal y se pasa por el pasapurés (aunque no es necesario, es aconsejable)8. Se pone el gazpacho en la nevera y se refrigera durante al menos 4 horas. Si se prepara como bebida, se pueden añadir algunos cubitos de hielo

9. Se sirve bien frío en vasos o copas.

10.Si lo deseas, puedes añadirle jamón, huevo, manzana…y listo para comer!!

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150g unsalted cod300g potatoes

2 eggs1 fresh chives3 cloves garlic

2 tablespoons milka tablespoon of bread crumbs

chopped parsley

150gr de bacalao desalado300gr de patatas,

2 huevos1 cebolleta fresca3 dientes de ajo

2 cucharadas de lecheuna cucharada de pan rallado

Perejil picado


1. Put the cod desalting the night before.

2. Bring to boil potatoes. 3. Drain well and flaked cod.

1. Poner a desalar el bacalao la noche antes.

2. Poner a cocer las patatas.

3. Escurrir bien el bacalao y desmigarlo.

One of the tapas of Holy Week in Sevillemost typical are the cod fritters that are

served in most bars, especially during thistime.

Una de las tapas de semana santa más típicas en Sevilla son las tortillitas de bacalao que se sirven en la mayoría de los bares en especial durante estas

fechas.

26

4. Add the chopped onion, minced garlic, and parsley.5. Peel and chop the potatoes, crushcrushing without becoming completely.

6. Beat eggs and add milk.

7. Mix all ingredients and let the mixturestand for at least an hour in the refrigerator to the potatoes absorb the egg.

8. Add some bread crumbs to the mixtureto gain more consistency.

9.Poner rich extra virgin olive oil in a pan and fry the tortillas until browned on bothsides.10. Remove to a plate with paper towel torelease the excess oil.

11. Decorate a little And ready !

4. Añadirle la cebolleta picada, los ajos picados, y el peregil.

5. Pelar y trocear las patatas, machacándolas sin llegar a triturarlas del todo.

6. Batir los huevos y añadirles la leche.

7. Mezclar todos los ingredientes y dejar la mezcla reposar al menos una hora en la nevera para que la patata absorba el huevo. 8. Añadir un poco de pan rallado a la mezcla para que adquiera más consistencia.9.Poner abundante aceite de oliva virgen extra en una sartén y freir las tortillitas hasta que estén doradas por ambos lados.

10. Sacar a un plato con papel absorbente para que suelten el exceso de aceite.

11. Decorar un poco y listo!!!

27


600 ml of milk

1 cinnamon stick

1 strip lemon peel

2 large eggs plus 1 large egg yolk

100 grams of caster sugar

50 grams of flour and a little more for

dusting

35 grams of corn flour

1 teaspoon vanilla extract

Olive oil

600 ml de leche

1 rama de canela

1 tira de cáscara de limón

2 huevos grandes, más 1 yema grande

100 gramos de azúcar extrafino

50 gramos de harina y un poco más para espolvorear

35 gramos de harina de maíz

1 cucharadita de esencia de vainilla

Aceite de oliva


1. Line a tray with foil and lightly grease with oil

2.Poner milk in a saucepan with the cinnamon and lemon peel. Bring to a boil, remove from heat and set aside.

3. Put in a bowl the eggs, egg yolk, sugar, cornstarch and vanilla extract and whip until well blended.

1. Forrar una bandeja con papel de aluminio y con aceite.2.Poner en un cazo la leche con la ca-nela y la cáscara de limón. Llevar a ebullición, retirar del fuego.3. Poner en un cuenco los huevos, la yema, el azúcar, la harina de maíz y la esencia de vainilla, y batir hasta conseguir una mezcla homogénea.

28

4. Replace the milk mixture to heat and bring to a boil5. Pour the hot milk blended together the eggs, flour and sugar and beat well.

6. Bring to a boil and then let simmer for3 minutes, or until the cream thickens.7. Put the cream into the prepared pan and smooth the surface with a wetspatula.8. Allow to cool completely, cover and refrigerate 2 to 3 hours, minimum. Turn the cream and remove the foil.9. Cut the cream as you want.

10. Sprinkle the pieces with flour and shake to remove excess there of.

11. Heat a heavy skillet over high heat oil and fry the pieces until browned.

12. Drain on paper towels and serve sprinkled with sugar and cinnamon.

4. Volver a colocar la mezcla de la leche al fuego y llevar a ebullición5. Echar la leche caliente junto la mezcla homogénea de huevos, harina y azúcar y batir bien.6. Llevar a ebullición y después dejar hervir a fuego lento durante 3 minutos, o hasta que la crema se espese.7. Poner la crema en la bandeja preparada y alisar la superficie con una espátula humedecida.

8. Dejar que se enfríe completamente, cubrir y refrigerar entre 2 y 3 horas, como mínimo. Dar la vuelta a la crema y retirar el papel de aluminio. 9. Cortar la crema como quieras.10. Espolvorear las piezas con la harina y sacudir para retirar el exceso de ésta

11. Calentar una sartén abundante aceite a fuego fuerte y freír las piezas hasta que qieden doradas.

12. Dejar escurrir sobre papel de cocina y servir espolvoreados con azúcar y canela.

30

Primary School No. 1 in Olkusz

Primary School no. 1 in Olkusz is the oldest in the town. It was founded in 1926. Our school is situated

in the centre of the town, however far away from the busy streets. Next to the school there is the garden where

the arboretum is being created. In the school, there are 9 classrooms, a library, a cafeteria, a day-room and a

gym.

There are about 230 pupils aged from 6 to 13 years old and 32 teachers. Students usually start school at

8 o’clock and the last lesson finishes at 3.20 p.m. Each lesson lasts 45 minutes. The first, second and the third

grade are taught by the same teacher except Religious Education and English. From the fourth to the sixth

grade every subject is taught by the different teacher.

After school our pupils can attend extra classes at school: Drama Club, English, Art or Physical

Education lessons, etc. They can also practice their skills during classes which are for students who have weak

notes in some subjects.

Our school is located in the south of Poland in Małopolska. This region is famous for Kraków,

Wadowice, O wi cim and many other important city, salt mines, the Wooden Architecture Route, sanctuaries,

l i i l k i di i d i i

31

Ingredients Crust: • 1 glass of flour • 3 yolks • 1/2 lump of butter • 1/2 glass of icing

sugar • 2 teaspoons of baking

powder • 2 tablespoons of cocoa Cheese Filling: • 3 tubs of vanilla homogenized cheese • 3 eggs • 1 glass of icing sugar • ½ lump of butter • 2 tablespoons of potato flour

Składniki Ciasto:

• 2 szklanki m ki • 3 ółtka • 1/2 kostki masła • 1/2 szklanki cukru pudru • 2 ły eczki proszku do pieczenia • 2 ły ki kakao

Masa serowa:

• 3 serki homogenizowane waniliowe

• 3 jajka • 1 szklanka

cukru pudru • 1/2 kostki masła • 2 ły ki m ki ziemniaczanej

Procedure

Przygotowanie

Crust: 1. Mix ingredients together (except cocoa) with hands until well blended. Divide it into two halves. 2. Add the cocoa to one part and knead once again. Cool it in the fridge. Cheese Filling: 1. Mix butter, powdered sugar with egg yolks. 2. Then add homogenized cheese and potato flour.

Ciasto: 1. Z podanych składników (oprócz kakao) zagnie ciasto. Podzieli na pół. 2. Do jednej doda kakao i ponownie zagnie . Schłodzi w lodówce. Masa serowa: 1. Masło utrze z cukrem pudrem i ółtkami. 2. Nast pnie dodawa serki homogenizowane i m k

32

Mix precisely. 3. At the end and the whisked whites and mix gently. Preparation before baking: 1. Put the cake without cocoa on the baking tray. 2. Next put the cheese filling and the grated crust with cocoa on it. 3. Bake at 175°C for over an hour.

ziemniaczan. Dokładnie

wymiesza . 3. Na koniec doda pian z białek i delikatnie poł czy . Przygotowanie do pieczenia: 1. Na dno blachy poło y jasne ciasto. 2. Na ciasto mas serow , a na wierzch poło y ciemne ciasto starte na tarce jarzynowej. 3. Piec w temperaturze 175 stopni C ponad 1 godzin .

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Ingredients

Broscht: • 7 medium-sized red beetroots • 10 decagrams of dried mushrooms • one apple • 2 cloves of garlic • juice from one lemon • 1 teaspoon of vinegar • a few grains of pepper • allspice • 2 bay leaves • 1 onion • 1 - 2 carrots • 1 parsley root • 1 celery stalk • sugar • salt Ear-dumplings: • 35 decagrams of flour • egg • 1/3 onion • 1 tablespoon of butter • a pinch of salt • oil

Składniki Barszcz: • 7 rednich buraków wikłowych • 10 dag suszonych grzybów • jabłko • 2 z bki czosnku • sok z jednej cytryny • 1 ły eczka octu winnego • kilka ziarnek pieprzu • ziele angielskie • 2 li cie laurowe • 1 cebula • 1 – 2 marchewki • 1 korze pietruszki • 1 łodyga selera • Cukier • sól

Uszka: • 35 dag m ki • jajko • 1/3 cebuli • 1 ły ka masła • szczypta soli • olej

Procedure Przygotowanie

Borscht:(it should be prepared one day before serving) 1. Mushrooms have to be wash precisely and soaked for 1 - 2 hours. 2. Then cook them in water they were soaked until they are tender. 3. The stock has to be strained and mushrooms put aside.

Barszcz: (nale y przygotowa dzie przed podaniem) 1. Grzyby dokładnie myjemy i moczymy przez 1 – 2 godziny. 2. Nast pnie gotujemy do mi kko ci w wodzie, w której si moczyły. 3. Wywar przecedzamy, a grzyby odkładamy.

34

4. Peel beets and onions and slice them. 5. Cut an apple into pieces. 6. Divide garlic divides into two halves. 7. Pour vegetables, 1/2 mushrooms and an apple with cold water. 8. Pour the mushroom stock and cook for 10 minutes. 9. Season with salt, pepper, lemon juice and allspice. 10. Leave the borsch in a cool place for one day. 11. The borsch should be strained before serving. Ear-dumpling: 1. Cut the rest of the mushroom, fried in butter with chopped onions, and flavour. 2. Knead flour, an egg and 1/2 glass of lukewarm water with a pinch of salt. 3. Roll out the dough and cut into squares. 4. Put the stuffing on each square, fold and stick two opposite corners together and form the dumpling. 5. Cook them in hot water with oil and salt. 6. After 5 minutes the dumplings should reach the surface.

4. Buraki i cebul obieramy, kroimy w plastry. 5. Jabłko kroimy w kawałki. 6. Czosnek dzielimy na pół. 7. Warzywa, 1/2 grzybów i jabłko zalewamy zimn wod . 8. Wlewamy wywar z gotowanych grzybów, gotujemy wszystko razem 10 min. 9. Przyprawiamy sokiem z cytryny, sol , dodajemy ziarnka pieprzu i ziela angielskiego. 10. Barszcz odstawiamy w chłodne miejsce na jeden dzie . 11. Przed podaniem przecedzamy. Uszka: 1. Reszt grzybów kroimy, przysma amy na ma le z posiekan cebul , przyprawiamy. 2. M k , jajko i 1/2 szklanki letniej wody zagniatamy ze szczypt soli. 3. Ciasto cienko rozwałkujemy, kroimy w kwadraty. 4. Na ka dym kwadracie układamy farsz, zlepiamy, zawijamy formuj c uszka. 5. Gotujemy w osolonej wodzie z dodatkiem oleju. 6. Po 5 minutach, gdy wypłyn na powierzchni , wybieramy.

35

Ingredients

• 4 big potatoes • 30 decagrams of sausages • 200 ml of sourdough for ur • 100 ml of double

cream • 2 bay leaves • 2 litres of water • 2 cloves of garlic • 1 teaspoon of

salt • 5 grains of

allspice

• 1 stock cube • 2 teaspoons of marjoram • 2 teaspoons of pepper

Składniki

• 4 du e ziemniaki • 30 dag kiełbasy • 200 ml zakwasu na ur • 100 ml mietany kremówki • 2 listki laurowe • 2 l wody • 2 z bki czosnku • 1 ły eczka soli • 5 ziaren ziela angielskiego • 1 kostka bulionu • 1 ły eczka majeranku • 2 ły eczki pieprzu

Procedure

Przygotowanie

1. Slice the sausages. 2. Pour water into a big pot and add sliced sausages. Cook slowly. 3. When the water with sausages starts boiling add a stock cube, bay leaves, pepper, allspice, salt, chopped cloves of garlic and diced potatoes.

1. Pokrój kiełbas w talarki. 2. Wlej do du ego garnka wod i włó pokrojon kiełbas . Nast pnie gotuj na małym ogniu. 3. Gdy woda z kiełbas zacznie wrze dodaj bulion, listki laurowe, pieprz, ziele angielskie, sól oraz pokrojone drobno z bki czosnku i wrzu pokrojone w kostk ziemniaki.

36

4. Pour ur and cream. 5. Mix it together and cook for a while until potatoes are tender. 6. Add marjoram. 7. You can serve the soup with a hard-boiled egg.

4. Wlej zakwas na ur i mietan . 5. Zamieszaj i gotuj jeszcze przez jaki czas, a ziemniaki b d mi kkie. 6. Dopraw majerankiem. 7. Mo na podawa z jajkiem ugotowanym na twardo.

37

Ingredients

• 5 eggs

• 2 glasses of flour

• ¾ glass of sugar

• 1 lump of margarine

• 1 tablespoon of baking powder

Składniki

• 5 jajek

• 2 szklanki maki

• ¾ szklanki cukru

• 1 paczka margaryny

• 1 ły eczka proszku do pieczenia

Procedure

Przygotowanie

1. First break the eggs into a bowl. 2. Then add the sugar into the same bowl and beat the eggs and sugar together. 3. Next, put the flour with some baking powder.

1. Całe jajka wbi do miski 2. Doda cukier i dalej ubija . 3. Powoli dodawa m k zmieszan z proszkiem do pieczenia.

38

4. Pour the warm margarine into the bowl and mix them well together. 5. Finally, pour the dough into a baking tin. 6. Heat the oven to 220oC and put the dough. 7. Bake for 45 minutes.

4. Wla rozpuszczona margaryn i dalej ubija . 5. Ciasto wla do formy. 6. Nagrza piekarnik do 220oC i wło y ciasto. 7. Piec 45 minut

39

Ingredients • 40 decagrams of flour • 1 egg • pinch of salt • warm water • 60 decagrams of cottage cheese • 2 egg yolks • ½ packet of cream pudding • sugar to taste • a few drops of orange flavoring • butter • candied orange peel

Składniki • 40 dag m ki

pszennej • 1 jajko • szczypta soli • ciepła woda • 60 dag białego

sera • 2 ółtka • ½ opakowania

budyniu mietankowego • cukier do smaku • kilka kropli aromatu pomara czowego • masło • kandyzowana skórka pomara czy

Procedure

Przygotowanie

. Mix the flour with salt. 2. Add an egg and pour warm water slowly. 3.Knead the dough. During it, add some more flour. The dough has to be elastic. 4. Mince cheese. 5. Add yolks, pudding, sugar and little bit of orange flavouring. You have to mix everything carefully.

1. Do m ki wsyp odrobin soli. 2. Dodaj jajko i stopniowo wlewaj ciepł wod . 3. Zagnie ciasto podsypuj c dodatkowo m k . Ciasto musi by elastyczne. 4. Zmiel ser w maszynce. 5. Dodaj ółtka, budy , cukier i odrobin aromatu pomara czowego. Wszystko dokładnie wymieszaj.

40

6. Roll the dough quite thin on a floured board. 7. Cut round pieces using a glass. 8. Stuff pieces with prepared cheese filling and seal them by bending and joining their ends together. 9. Boil water with a teaspoon of salt. 10. Drop ready dumplings into the boiling water. 11. After 5 minutes the dumplings should reach the surface. Put them on the plate. 12. Serve them with melted butter and candied orange peel.

6. Gotowe ciasto rozwałkuj na cienki placek. 7. Za pomoc szklanki wytnij kr ki. 8. Nast pnie połó nadzienie i zlep pierogi. 9. W garnku zagotuj wod ze szczypt soli. 10. Wrzucaj pierogi na gotuj c si wod . 11. Gdy po około 5 minutach pierogi wypłyn na wierzch, wyłó na talerz. 12. Podawaj z roztopionym masłem i kandyzowan skórk pomara czy.

41

Ingredients

• 15 decagrams of pork loin of • 1 egg • 5 decagrams of cheese • 2 decagrams of flour • spices: − salt, − pepper − chilli powder − herbs

Składniki

• 15 dag schabu • 1 jajko • 5 dag sera ółtego • 2 dag m ki • przyprawy: − sól − pieprz − papryka ostra − zioła

Procedure

Przygotowanie

1 Pound the pork loin. 2. Season the meat. 3. Dip meat into the flour.

1. Schab rozbi . 2. Przyprawi . 3. Obtoczy w m ce.

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4. Fry it until golden. 5. Break an egg into a frying pan and fry it. 6. Put the egg on the meat. 7. Than sprinkle grated cheese on it. 8. Fry it until cheese is melted. 9. Serve with slices of potatoes and beetroot salad.

4. Podsma y na złoty kolor. 5. Jajko wbi na patelni i podpiec. 6. Przeło y na kotleta. 7. Na to nało y ser utarty. 8. Sma y do momentu roztopienia si sera. 9. Podawa z talarkami i sałatk z buraczków.

44

Entrance to the complex "San Francesco" Salon complex "G. Rodari"

Multimedia Hall "Falcone"

Historic Classroom 900 Classroom Music Library students “Andersen”

Our school is located in Altamura with about 70.000 inhabitants; it’s an average city in southern Italy, in Puglia at 46 km from the city of Bari It stands on a hill of 460 meters above sea level. The primary school "San Francesco d’ Assisi" consists of kindergarten (3 - 5 years old) and of primary school (6 - 11 years old). The primary school consists of two branches: San Francesco and De Curtis; the kindergarten of Rodari and Vicenti. In our school there are 1.100 students, 75 teachers, 6 employees of secretary’s Office and 11 auxiliaries. The primary school pupils attend for 30 hours per week (five days, two afternoons and Saturday free); kindergarten’s children 40 hours per week (full-time,refectory and Saturday free). The school has got several equipped laboratories, students’library and teachers’library, gym, theater workshops, multimedia auditorium, science laboratory and computer room. Subjects taught are: Italian, Maths, Science, History, Geography, English, Computing, Religion, Civilization and Constitution, Music, Physical Education, Photography, Environmental Ed. and Altamura Traditions.

Ingredients ♥ ♥ ♥ ♥ ♥ ♥ ♥

Ingredienti ♥ ♥ ♥ ♥ ♥ ♥ ♥

Procedure

Procedura

Boil the cod and remove the skin and bones.

Lessare il baccalà ed eliminare pelle e spine.

Fry slightly the onions and add the olives, capers, anchovies and lastly the cod

Soffriggere le cipolle (spunzèle) aggiungendovi le olive, i capperi, le acciughe ed infine il b là

Leave the mixture for few minutes to cool and to flavour

Fare insaporire per qualche minuto e lasciare raffreddare.

Line an oiled baking pan with half of the rolled out dough

Foderare una teglia, unta di olio, con metà della pasta

45

46

spread the fried onion and cod andcover with the rest of the dough

Versare il soffritto di cipolla e baccalà e coprire con la restante

Close the pastry rims, hole with a fork the surface

Chiudere la sfoglia ai bordi, bucherellare con una forchetta la

Brush lightly with oil and bake in a moderate oven for about 50 minutes.

Ungere con un po’ di olio e cuocere in forno a calore moderato

Ingredients

• 1litre vincotto ( see recipe) • ½ kg superfine flour • ½ kg durum wheat semola flour • 100 g grated plain chocolate

• 1tablespoon unsweetened cocoa • 150 g sugar • 100 g toasted

• Chopped almonds

• Grated rinds of 1lemon and 1orange

• ½ glass olive oil • 150 g milk

• Food ammonia

• A few crushed cloves

Ingredienti

• 1 l di vincotto

• ½ kg di farina 00

• ½ kg di semola rimacinata

• 100 gr di cioccolato fondente grattugiato

• 1cucchiaio di cacao amaro

• 150 gr di zucchero

• 100 gr di mandorle tostate e tritate

• 1buccia di limone e una di arancia grattugiate

• Mezzo bicchiere di olio di oliva

• 15 gr di latte

• Ammoniaca per alimenti • Qualche chiodo di garofano tritato

Procedure

Procedimento

.

Heat the vincotto and pour it into a bowl

Mix in all the ingredients carefully adding more flour if the mixture is too soft

Riscaldare il vincotto e versarlo in una scodella

Incorporare tutti gli altri ingredienti amalgamandoli bene

47

.

48

Line a baking tin with oven paper

Arrange small balls of the mixture on top

Bake at 200° C for 10-15 minutes.

Foderare una teglia con carta da forno

Distribuire il composto in tante piccole porzioni di forma tonda

Infornate a 200° per circa 10 o 15 minuti

Ingredients

• 10 eggs • 200g of grated pecorino cheese • A little bunch of chopped parsley • A clove of garlic, minced • 60 to 80 grams of stale bread soaked

in milk • Salt • A bunch of asparagus • Extra virgin olive oil

Ingredienti

• 10 uova • 200g di formaggio pecorino grattuggiato • Un mazzetto di prezzemolo tritato • Uno spicchio d’aglio tritato • 60 – 80 grammi di mollica di pane

raffermo bagnata nel latte • Sale • Un mazzetto di asparagi selvatici • Olio extra vergine di oliva

Procedure

Preparazione

1. Wash the asparagus

and clean them; remove the soft part of stem.

2. Heat up the pan with

oil and sauté asparagus adding some water to cook.

3. Beat the eggs a beat. 4. Add salt, garlic,

chopped parsley and...

5. … cheese.

1. Lavare gli asparagi e pulirli, staccando la parte tenera del gambo.

2. Mettere sul fuoco

la padella con l’olio e soffriggere gli asparagi con poca acqua.

3. Sbattere appena

le uova. 4. Aggiungere il sale,

l’aglio, il prezzemolo tritato e …

5. … il formaggio.

49

6. Add the stale bread, soaked in milk and squeezed.

7. Pout the mixture over

asparagus and mix everything.

8. Just begins to

thicken, turn it. 9. Let it cook on the

other side.

6. Aggiungere il pane raffermo, bagnato nel latte e strizzato.

7. Versare il

composto sugli asparagi e amalgamare il tutto.

8. Appena comincia

a rapprendersi, girarla.

9. Lasciarla cuocere

dall’altro lato.

Enjoy it whith a very good slice of bread from Altamura.

Gustare la frittata con una fetta di buon pane di Altamura.

50

Ingredients

• 1 kg flour • 6 whole eggs and 2 egg yolks • 2 dl olive oil • 1 tablespoon baking powder for cakes • 200 g sugar • pinch of salt • a packet of anesine (colored confetti)

Ingredienti • Farina 00 1 kg • 6 uova intere e 2 tuorli • 2 dl di olio extravergine di oliva • 1 bustina di lievito in polvere per

dolci • 200 gr di zucchero • Un pizzico di sale • Una bustina di anesine (confetti

colorati)

Procedure

Procedura

Put the flour on a work plane

Put the sugar

Add the yeast to rain

Pour the olive oil

Add the eggs

Mettere la farina a pioggia su un piano

Unire lo zucchero

Aggiungere il lievito a pioggia

Versare l’olio

Unire le uova

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Mix all the ingredients until dough is smooth

Roll out the dough with a rolling pin...

... until you get out circles of dough

With help of a cardboard form, cut the dough into the desired shape

Brush the dough with a bit of egg yolk

Place a boiled egg on the shape

Stop the egg strips of dought

Bake in oven at 180 degrees for 45 minutes

Amalgamare tutto il composto fino ad ottenere una pasta omogenea

Stendere con il matterello la pasta così ottenuta…

…fino ad ottenere dei cerchi di pasta

Aiutandosi con una forma in cartoncino, ritagliare la pasta nella forma d id t

Passare sulla pasta un poco di tuorlo d’uovo

Poggiare sulla forma un uovo sodo

Fermare l’uovo con delle striscioline di pasta

Infornare in forno caldo a 180° per 45 minuti

52

Ingredients for the dough:

• 500 gr of wheat flour • water

for tomato sauce

• olive oil • onion • tomatoes • basil • salt

Ingredienti per l’impasto:

• 500 gr di farina di grano duro • acqua

per il sugo di pomodoro

• olio d’oliva • cipolla • pomodori maturi • basilico • sale

Procedure

Procedura

Unire la farina all’acqua quindi impastare

fino ad ottenere una pasta morbida ed elastica

Ricavare una striscia tubolare di pasta

Tagliare a pezzetti quindi trascinare il pezzetto di pasta con la punta del coltello

Rigirare l’orecchietta e sistemarle su un tavolo

Add the flour to the water and knead until dough is soft and supple

Draw a strip of tubular pasta

Cut small pieces and then drag the piece of dough with a knife

Reshoot the auricle and place it on a table

53

Mettere dell’olio di oliva in una pentola

Put olive oil in a pot

Put in the hot oil half chopped onion and let it gild

Versare nell’olio caldo una mezza cipolla tagliata a pezzetti e farla indorare

Add the chopped tomatoes and some basil leaves

Season the pasta with the sauce and garnish with some basil leaves

Aggiungere formaggio grattugiato a piacere

Aggiungere formaggio grattugiato a piacere

Add grated cheese at will

Boil pasta in salted water and drain it

Versare i pomodori tagliati a pezzetti ed qualche foglia di basilico

Lessare la pasta in acqua salata, scolarla

54

Ingredients

• for 6 / 8 servings: • 400 g. ladyfingers (Italian

savoiardi) • 400 g. mascarpone (Italian

cream cheese) • 100 g. sugar • 2 cups of coffee • 30 g. cocoa powder

Ingredienti per 6 / 8 persone:

• 400 g. savoiardi • 400 g. mascarpone • 4 uova • 100 g. zucchero • 2 tazze di caffè • 30 g. cacao

Procedure

Procedimento

.

Separate egg yolks from egg whites

Whisk the egg whites until stiff.

Beat the egg yolks with sugar until thick and foamy.

Separare i tuorli dagli albumi.

Montare gli albumi a neve ferma

Lavorare i tuorli con lo zucchero fino ad ottenere una crema.

55

.

Whisk in mascarpone and fold into the stiffy beaten egg whites.

Line a rectangular dish with half of ladyfingers dipped into the coffee and spread over half of the mascarpone

Continue alternating layers of cream and layers of adyfingers.

Top with a second layer of dipped ladyfingers and cream.

Sift cocoa powder over the whole surface. Refrigerate until serving time.

Aggiungere il mascarpone e mescolare con gli albumi montati a neve.

Bagnare i savoiardi con il caffè e adagiarne un primo strato in un vassoio, ricoprendolo con

Continuare alternando strati di crema e strati di savoiardi.

Infine guarnire il dolce con il cacao.

Servire freddo.

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Ingredients

• 2 cups olive il • 2 cups water • 3 cups sugar • 3/4 cup orange juice • 7 cups flour • 1/4 cup brandy • 2 teaspoons baking powder • 1 teaspoon baking soda • 2 cups honey • rushed walnuts

• 2 • 2 • 3 • 3/4 • 7 • 1/4 • 2 • 1 • 2 •

Procedure

1.In a mixing bowl, beat together olive oil, 1 cup sugar, orange juice and brandy 2. In another bowl mix flour, baking powder and baking soda. 3.Add the second mix to the first and stir well. 4. Grab small pieces of dough with your hands (about the size of a medium sized egg) and make patties of them.

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5. Put patties on a baking sheet and bake at medium heat for half an hour. 6. In a medium pot boil 2 cups of water, 2 cups of honey and 2 cups of sugar, for approximately 5 minutes to create syrup. 7. Once the patties are cooked in the oven take them out and pour the syrup on them. 8. Leave patties with syrup to soak for 20 minutes 9. Remove patties from syrup and place them on a large dish 10.Sprinkle some crushed walnuts over the patties.

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. 6. ’

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, 2 2 5

7.

. 8.

20 9.

’ . 10.

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Ingredients

• 300gr coarsy ground almonds • 4 vanillas (powdered) • ½ cup Icing sugar, sifted • 600gr [1.3 lb] fresh butter • 5 cups flour

• 300 . • 4 • ½ • 600 . • 5

Procedure

1.Place icing sugar and butter in a bowl and beat together. 2. Add the rest of the ingredients and mix till the dough is fluffy. 3. Knead dough into bite size pieces. 4. Place the pieces on a baking pan (use non adhesive baking paper) and bake in medium heat.

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. 2.

3.

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. 4.

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5. Bake for approximately 25 minutes, but take care not to allow them to become brown.

6.Remove from heat and sprinkle plenty of icing sugar over them 7. Allow time to cool before serving.

5. 25

. 6.

7.

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Ingredients

• 500gr. margarine butter • 2 cups of sugar • 4 eggs • 1 vanilla (powdered) • 1 cup of milk with a teaspoon of soda • 1 of baking powder • 1½ kg of flour

• 500 . • 2 • 4 • 1 • 1 • 1 • 1½ .

Procedure

1.Place sugar and butter in a bowl and beat together. 2. Add the eggs, one by one and beat all together 3. Add the rest of the ingredients and stir well. 4. At the end we put the flour with the baking powder and we knead well.

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. 3.

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5 .Grab small pieces of dough with your hands and make patties of them. 6. Spread the cookies with egg on their surface with a small brush. 7. Place the pieces on a baking pan (use non adhesive baking paper) and bake in medium heat. 8. Bake for approximately 30 minutes, but take care not to allow them to become brown.

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’ . 6.

7.

.

8.

30

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Ingredients

Dough:

• 500 g. flour • 1 tbsp oil • 1 egg • 1 tbsp sugar • enough water to make a soft dought

Filling:

• 700 g. sweet myzithra • 2 eggs • 1 cup honey • ½ tsp grated mastik • cinnamon

:

• 500 . • 1 . • 1 • 1 . •

.

:

• 700 • 2 • 1 • ½ .

•

Procedure

1. Make a soft dough, you might need extra flour. 2. Mash the cheese with a fork and add the remaining ingredience of the filling.

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,

.

2.

. . 65

3. Roll out the dought into phyllo pastry and cut out rings in the size of a greek coffee cup saucer . 4. Fill the center with a tsp of the filling and shape the ages of the tarts into fluted shells . 5. Sprinkle with cinnamon and bake moderet heated oven .

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4.

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Ingredients

• 500 gr. boiled beans(broad-giants) • 4-5 country sausages • 1 can tomato sause • 2-3 tomatos • 4-5 onions • parsley and anise • 300gr olive oil • 2 teaspoons sugar • oregano, thyme • Salt and pepper

• 500 .

( ) • 4-5 • 1 • 2-3 • 4-5 • • 300 . • 2 • , •

Procedure

1.We slice the onions,

the parsley and the anise. 2.We cut the sausages in small pieces. . 3.We put all of them in a baking tray and we add the tomatoes, the oil and the spices.

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. 2.

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3.B

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4.We add the sugar, salt and pepper. We mix them and we put the tray in the oven for about 1hour.

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1

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Ingredients

FOR THE LEAF • 1 cup of olive oil • 1 cup of lukewarm water • 2 eggs • 1 kilo of flour • 2 teaspoons of salt

FOR THE FILLING

• 750 grams feta cheese • 250 grams fresh soft cheese • pepper • 2 eggs • ½ cup of milk • sesame

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• 1 • 1 • 2 • 1 • 2

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• 750 . • 250 . • • 2 • •

Procedure

1.In a bowl we mix the olive oil the eggs, the flour, the water and the salt. We knead for a while. 2. In another bowl we prepare the filling. We mix feta and fresh cheese and we add the eggs, the milk and pepper. 3.We cut a small piece of the dough and with a rolling pin we make a thin leaf.

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. 3.

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4.We cut it in the middle, we oil it and put some spoonfuls of the filling in the edge. 5.We fold the leaf and roll it with the filling inside. 6. Keeping one edge of the roll we wrap it up in a circle. We oil every piece. 7. We put them in a shallow baking tray over an oil paper. We coat them with yolk (of 1 egg) and we spread sesame all over. . 8. We bake for about half an hour in a preheated oven at 200C.

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. 6.

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8.

200

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