Europe culture Hunt
This project intends to strengthen students' intercultural dialogue and raising cultural awareness. It will help students promote their multicultural competences and develop their personal development ,their foreign language and ICT skills.
Our dishes
In this module you need to write recipes of your traditional dishes, indicate the name of your country, the name of the dish, ingredients, cooking process and image.
Our Traditional Meat dishes
Country:Ukraine ( Dasha Yakymovska )
Dish name : Chicken Kyiv Cutlet
Ingredients:
- 1 chicken,
- 150-200 grams of butter,
- two eggs,
- bread crumbs,
- 50 grams of milk,
- parsley,
- spices.
Preparing process :
1. Prepare the fillet, clear it from the peel and veins.
2. Reflect with a hammer to a thickness of 0,5 sm. Salt and pepper.
3. Mix the soft butter with dill, grated cheese and knead.
4. Form an oval sausage and dip it on a chicken ankle.
5. We place it in the middle of the prepared fillet, wrap it very tightly, so that the filling does not have any slight chance to leak when cooking.
6. We make chops and send it to the freezer for a few minutes while we prepare panning.
7. Beat the egg.
8. Preparation we pan in flour, then in an egg, the next move - crackers, then again in the egg and again in crackers.
9. A dense cracker layer should be released, which, when cooking, will provide a blush crunching crust.
10. Fry in oil to cover the surface at least to the middle.
11. Chicken meat is cooked very quickly, it will be roasted, and there will not even be a minute.
12. You can bring it to the oven or microwave oven - it will take no more than 10 minutes.
Country: Ukraine
Dish Name: Holubtsi ( Illia Bobetsky)
Ingredients :
- 1 head cabbage (about 4 pounds)
- 4 large potatoes (peeled and grated finely)
- 1 small onion (chopped)
- 2 tablespoons butter
- 1/2 cup sour cream
- 1/2 cup buckwheat (rinsed twice with boiling water and drained)
- Salt and pepper to taste
- 1 cup sour cream
Preparing Process:
Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.
1. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
2. Chop the remaining cabbage, and place it in the bottom of a casserole dish or Dutch oven.
3. Drain the potatoes in a sieve or cheesecloth, twisting until the potatoes are dry. Transfer to a large bowl, and mix with a little vitamin C powder (ascorbic acid) or lemon juice so they don't turn dark, and set aside. Saute the chopped onion in butter in a small skillet until tender, and add to the potatoes, mixing well.
4. Add 1/2 cup sour cream and rinsed and drained buckwheat to potato mixture, combining thoroughly. Season to taste with salt and pepper.
5. Place about 1/2 cup of filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
6. Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour 1 cup sour cream over the holubtsi, cover, and place in oven. Bake for 1 to 1 1/2 hours or until buckwheat filling is tender.
7. Serve with pan juices or hot tomato sauce and more sour cream, if desired, or mix the pan juices with sour cream, and ladle it over the cabbage rolls.
8. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker.
Country : Ukraine
Dish name : Roasted chicken with potatoes and mushrooms in pots. ( Dasha Yakymovska)
Ingredients :
- Chicken fillet 4-5 pcs.
- Potatoes (10-12 medium bulbs),
- Forest mushrooms
- Garlic,
- Onion
- Green,
- Cheese,
- Salt,
- Curry (or any other seasoning to taste),
- Mayonnaise
Preparing process :
How to cook roasted chicken in pots:
1. Let's start processing chicken breast: remove the skin and bones. The fillet is cut into cubes. Place the bones with the remnants of meat in a deep saucepan and fill with water. Cook broth.
2. Slices of fillets spread out on a frying pan, sprinkle with curry and other spices. You can add some salt. Fry the meat on both sides.
3. Take one more frying pan, but smaller size. We put mushrooms in it and fry for 3-5 minutes. Cleaned and washed carrots are rubbed on a large grater. Remove husk from the bow, grind it. Add vegetables to mushrooms. Fry for 5-10 minutes.
4. Clean the potatoes and then cut them into cubes.
5. Get 4 pots. We rinse them in running water. In each pot, we lay out pieces of potatoes. Add salt the next layer is fried chicken meat. Then put vegetables with mushrooms. Add 1/2 to 1/3 cup of broth. Sprinkle with spices. Add 1 item. l sour cream in each pot.
6. Preheat the oven to 200 degrees. Put it in clay pots. Cooking time - 40-60 minutes.
Country: Ukraine
Dish name: Plov ( Max Redchyts)
Ingredients:
- 1 1/2 lbs Beef chuck, beef sirloin or good quality beef stew meat
- 1/3 cup canola oil, or extra light olive oil (not extra virgin)
- 2 medium onions, finely chopped
- 3 medium carrots, cut into matchsticks or grated
- 1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
- 1/2 tsp freshly ground black pepper, paprika, cumin
- 3-4 bay leaves
- 3 cups long grain rice (Basmati or Jasmine rice).
- 4 cups hot water when cooking rice
- 1 head of garlic
- 1 tsp ground coriander
Preparing process:
Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min)
Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min)
Meanwhile, rinse rice until water runs clear, then drain and set aside.
starch so you won't end up with a sticky rice).Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to medium and Let cook uncovered until most of the water is absorbed (10 min).Cut off the head of your garlic to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.
Country: Italy
Dish name: Meatball
Sauce ingredients:
- 1 pound ground beef
- ½ cup breadcrumbs
- cup grated parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- ground black pepper
- ½ teaspoon Italian seasoning blend
- all purpose flour for rolling the meatballs in
- olive/vegetable oil for frying the meatballs
For the sauce:
- 2-3 tablespoons olive oil
- 2 bay leaves
- 28 oz. can crushed tomatoes
- 14 z.oz can diced tomatoes
- ½ onion, diced finely
- ½ -1 teaspoon red pepper flakes
- salt and pepper to taste
Sauce preparing:
1. Heat up a large skillet over medium heat and add in your olive oil. Saute the onions until they begin to turn translucent and shrink a little,and then add in the bayleaves and red pepper flakes. Stir this for a minute or so.
2. Once the sauce is brought to a bubble, lower the heat so the sauce is simmering. Simmer it for a least 30 minutes, stirring every few minutes.
3. Once it’s simmered for 30 minutes, taste and then decide how much salt and pepper you’d like to add! You can also add a little sugar if you like. The finished tomato sauce is nice and think-perfect for just about anything.
Meatball preparing:
1. Put the ground beef into a medium sized bowl and add in everything else listed in the meatball ingredients. Make sure to not overmix -it will make the meatballs tough! As soon as it’s looking nicely mixed, stop.
2. Roll the meatballs between your hands.Once you’ve rolled the mix out, toss the meatballs in a little purpose flour. This will help them brown.
3. Heat a pan over medium/high heat.Once it’s nice and hot , add in enough olive oil to coat the bottom.Add the meatballs n batches and turn them often, so they become golden brown on all sides. As soon as a meatball
is browned,add it to the tomato sauce pan.Continue,adding more oil as necessary, until all the meatballs are browned and in the tomato sauce.
4. Stir the meatballs into the sauce.If the sauce is looking super thick right now, you can add ¼ cup of water to help thin it out and give the meatballs more liquid to cook in.Cover the meatballs and turn the burner down to low-you just want to simmer these for a half hour or so.Stir them every few minutes just to make sure they cook evenly.
Country:Italy
Dish name: Saltimbocca Alla Romana
Ingredients:
- 1 ¾ lb veal scaloppine
- 6 oz ham
- 1 ¾ oz butter
- 3 ½ oz Marsala wine, dry
- oz sage
- salt and pepper
- brown stock to tastу
Preparation:
1.Cut the slice of veal and season with salt and pepper, place a slice of ham and a sage leaf, after washing and drying it,into each slice.
2.Roll up and close with a toothpick.
3.Flour the veal slices on both sides
4.Place a large saucepan on the cooker so that it can contain all the slices, melt the butter, add the saltimbocca and brown for a few minutes on each side.
5.Dilute the cooking liquid with dry Marsala wine, evaporate for a few minutes
6.Add a little veal broth and season to taste
7.Arrange the saltimbocca on a serving dish with some of their own gravy
Country:Italy
Dish name:Braciole al ragù
Ingredients:
1 Tbsp. olive oil
4 boneless pork chops, 3/4 inch Think
1 large and sweet onion, thinly sliced
1 clove of garlic
1/4 cup of balsamic vinegar
1 jar RAGÚ of tomato garlic and onion sauce
1/2 cup of chicken stock
1/4 cup of crushed olive oil
Step 1:Prepare meat and tidy it up in slices with some cheese inside
Step 2:Heat the olive oil in a 12-inch non-stick pan over medium-high heat and brown chops; remove and set aside.
Step 3:Add the onions to the same pan and cook, stirring occasionally, 3 minutes. Add the garlic and cook for 30 seconds. Stir in vinegar, scraping any brown pieces from the bottom of the pan. Add the sauce and the stock. Bring a boil over high heat.
Step 4:Reduce heat to low, then return chops to skillet. Siimmer covered, stirring sauce occasionally, 15 minutes or until chops are done
Step 5:Sprinkle with the olives and garnish, if desired, with chopped fresh parsley.
Country: Turkey
Dish name : Cağ Kebab
Ingredients:
1 lamb leg with meat
1 onion
100 gr yogurt
adequate amount of lavash bread
4 tomatoes
6-7 pieces of green peppers
1 teaspoon of salt
1 teaspoon black pepper
Preparing process :
Cut lamb into pieces. Mix yogurt, black pepper, salt and chopped onion and leave for 24 hours. At the end of a day, fry the meat then prepare kebab and fry it over the fire while lying down.
- Cut the thin parts of the baked parts, such as the same doner kebab, cutting, next to the fire over, cooked with tomatoes, pepper, onion and lavash bread.
- Serve it hot.
Country: Turkey
Dish name : Akçaabat Köfte(Meatball)
Ingredients :
500 grams of minced meat
100 grams of fat lamb
4 cloves of garlic
1 cup Trabzon bread crumbs
1 teaspoon salt
1 teaspoon pepper
2 pieces
2 pieces of green pointy pepper
Preparing Process:
Spread the Trabzon bread inside the bowl and let it dry overnight,
spread on a tray and cover it with cloth.
It will be more easily blended if you can pull the two minced meat together.
If you haven't taken it, knead the two minced meat together with the bread for 5 minutes.
Add the garlic, salt and pepper.
Roll and let stand in the refrigerator for 30 minutes.
Part with knife and press with palm.
Fry double-glazed in a well-heated, slightly oiled cast iron pan. Tomatoes and peppers are also included in the pan. Lightly fry.
Place it in the presentation dish and serve with care.
Country: Turkey
Dish name : Saç Kavurma
Ingredients:
-2 tablespoons of liquid oil
-1 kg. (chopped into big cubes)meat (lamb or medium fat veal)
-2 onions
- 3 pieces (chopped into big cubes)
village peppers
- 2 tomatoes
- 1 tablespoon of butter
-1 teaspoon of salt
-1 teaspoon of pepper
- 1 teaspoon of peppers
- 1 cup of tea
Preparing process:
Put 2 tablespoons of liquid oil in the pan and heat it up. Add 1 kilogram of cubed lamb meat.
Roast the meat over the high heat until the water drops. When the meat is slightly red, add 2 onions to the pan and mix.
After the onions are sautéed, add chopped peppers to the pan. Since we bake the sheet roast over a high temperature, stir occasionally to ensure that the materials adhere to the bottom of the pan.
Add the 2 peeled, cube chopped tomatoes after the sauteed. After cooking tomatoes add 1 tablespoon butter and mix. After adding all the spices for 2-3 minutes, close the b oven and serve hot.
Country:Romania
Dish name:Saramura de crap
Preparing process:
Step 1 : 1 carp
-Clean up
-Cut it off
Step 2 :To salt
Step 3 :Leave it for 30 minutes
Step 4 :When we put it on the grill we put 2-3 tomatoes
Step 5 :Until fish is ready we make the souse with salt, sunflower oil, vinegar.We boil and add parsley garlic when it's ready
Step 6 :Put the fish in a bowl add the tomatoes , we also have a hot pepper
Country:Romania
Dish name:Tochitura Dobrogeana
Ingredients
1.Pork mushroom 2 pcs
2.A piece of kaiser (250g)
3.Four cabans
4.A jar of mushrooms (350g)
5.Garlic-4 Cats
6.Tomato juice (1/2 kg)
7.A few smoked ham
8.Thyme
9.White wine (2 glasses)
10.Black pepper
Step 2 :when the mushrooms are browned, we put them in the bowl where we put the meat early and add the juice of tomatoes, white wine, thyme, pepper and garlic;
Step 3 : I let them in for 10-15 minutes on low heat
Step 1 :when the mushrooms are browned, we put them in the bowl where we put the meat early and add the juice of tomatoes, white wine, thyme, pepper and garlic;
Step 2 : I let them in for 10-15 minutes on low heat
Step 2 :when the mushrooms are browned, we put them in the bowl where we put the meat early and add the juice of tomatoes, white wine, thyme, pepper and garlic;
Step 3 : I let them in for 10-15 minutes on low heat
Country:Romania
Dish name:Varza a la Cluj
Ingredients :
- 650 gr of peppercorn
- 150 gr round grain rice
- 500 gr minced pork (fatter)
- 100 grams of smoked sausages
- 100 gr bacon (with lots of fat)
- 2 garlic cloves
- 1 large onion
- 400 ml of sour cream
- 1/2 teaspoon dried dill
- 1 teaspoon dry thyme
- 1 teaspoon ground black pepper
2 teaspoons with sweet pepper top
7 tablespoons oil
salt
a little grease to unsink the pot (if you do not use oil)
Preparing process :
Step 1 :Roll into a deep skillet of 5 tablespoons of oil and then add ground cabbage and 1/2 teaspoon pepper, 1/2 teaspoon of thyme. Cook for low heat for 15 minutes, stirring from time to time.
Step 2 :In a pot we put a lot of water, plus salt and when boiling add the rice. Let's boil for 5 minutes, turn off the fire and leave the rice in the water until we need it.In another pan, tighten 2 tablespoons of oil and cook in it the finely chopped onion. When it is soaked add minced meat and fry until it changes color. Turn off the fire and add crushed garlic, 1/2 teaspoon thyme, 1/2 teaspoon pepper and a little salt (cabbage is salt enough, do not overdo
salt). We mix well and leave aside.
In the blender or meat grinder, grind together the smoked caraway and the bacon
Step 3 : Apply a thermosetting pot (we used a 22cm diameter ceramic pot) with lard (or oil) and put a tablespoon of lard on the bottom.
We begin to make the layers in the pot in the following order:
- One third of the cabbage
- half of the minced meat
- half of the rice
- 4 tablespoons of sour cream that I level with the back of the spoon
- half of the mixture
and we resume:
- and a third of the cabbage
- the remaining minced meat
the rest of the rice
- 4 tablespoons of sour cream that I level with the back of the spoon
- the rest of the carnation mixture + bacon
- the last layer is the rest of the cabbage
Over all this, we pour the remaining sour cream, dissolved in advance with 1/2 cup of water (or tomato juice, for whom it wants).
Step 4: Bake at 180C for 1 hour. I put the dish in the unheated furnace, being made of ceramics (so we prevent it from cracking because of the heat shock and leave with 15 minutes extra)
Country: Spain
Dish name: Oxtail
INGREDIENTS
1.5 kg of oxtail cut into pieces (in the absence of ox or beef)
3 glasses of red wine (about 750 ml)
1 glass of beef broth
1/2 large red pepper
2 Italian green peppers
2 ripe tomatoes
2 carrots
1 large onion
Bay leaves
PREPARATION
4h25m
Heat olive oil in a Dutch oven over medium-high heat until smoking.
Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Then add the tomatoes.
PREPARATION
4h25m
Heat olive oil in a Dutch oven over medium-high heat until smoking.
Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Then add the tomatoes.
Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Country: Spain
Mushrooms with garlic and serrano ham
Ingredients :
3 cloves garlic
1 can rolled or fresh mushrooms
200 gr jamón serrano
Salt
Oil
Parsley
White wine, a dash
PREPARATION
15 minutes
In a pan put 2 tablespoons of oil, when hot add the cloves of very finely chopped garlic.
Stir fry and before they get brown, add the mushrooms.
Mix well and let it cook for about 5 minutes, then add the ham cut into pieces, a tad of salt and the dash of white wine.
Stir well and let it cook for about 2 minutes, then add the parsley, well chopped, stir again and ready to serve.
Country: Spain
Polbo á feira
INGREDIENTS
1 octopus of about 2kg
1 onion (optional)
2dl of olive oil
2l of water
1 spoonful of sweet paprika
1 spoonful of hot paprika
Coarse salt
Potatoes
PREPARATION
First, clean the octopus and beat it or use a previously frozen one.
Boil the potaoes, onion and octopus in water with salt. After 30 minutes take the potatoes out and let them cool.
Cook the octopus until it is tender. Then cut it into thin slices. It is better with scissors.
After this we have to put the potatoes on the plate.
Finally, sprinkle oil with one of the paprikas and the coarse salt.
Our traditional vegetable
dishes
Country: Ukraine ( Artem Smirnov )
Dish Name: Vegetable stew
Ingredients:
- Zucchini ;
- Eggplant ;
- Bulgarian pepper ;
- Spiсy pepper ;
- Onion ;
- Carrot ;
- Potato ;
Tomatoes ;
Greens ;
Oil ;
Salt ;
black pepper ;
sugar and coriander.
Preparing Process:
Take vegetables for our stew ,
Add onions and carrots ,
Add potato and zucchini ,
Then add eggplant and pepper ,
Add to the stew tomato puree ,
Steam under the lid on low heat ,
Our stew is ready .
Picture :
Country : Ukraine
Dish Name : Tsybulnik ( Vlada Sydorenko )
Ingredients
1. Two eggs
2. Three Onions
3. Half a glass of flour
4. 1/3 a glass of oil
5. Salt and pepper to taste
Preparing Process :
1.Cut onion
2.Add flour
3.Knock out eggs
4.Salt and pepper to taste
5.All thoroughly m
6.Fry in oil
Country:Ukraine ( Sasha Siliava )
Dish name:Vinaigrette
Ingredients:
400 g beets
300 g carrots
400 g potatoes
200g sauerkraut
200 g pickled cucumbers
150 g onion salt
vegetable oil
Preparing Process:
1.Beets boil until tender.
2.Potatoes and carrots until cooked.
3.Finely chop the onion.
4.Cut potatoes into cubes.
5.Cucumbers cut into cubes.
6.If the cabbage is very salty, wash it, chop it finely.
7.Beets cut into cubes.
8.Dice carrots.
9.Mix potatoes, carrots, cucumbers, onions, cabbage, beets.A little salt.
10.Fill with vegetable oil.
Country: Ukraine ( Olena Romanets )
Vegetable dish - deruny ( potato cakes )
Ingredients: potatoes, eggs, flour, onion, salt, pepper, sunflower oil
Cooking process:
Grate 5 potatoes and 1 onion
Salt it and add pepper for your taste
Add 4 eggs and some flour
Mix it thoroughly and fry on both sides.
Country: Italy
Dish name: Parmigiana
Ingredients (for 6):
- 1,2 Kg of eggplants
- 1 onion
- 70 g of grated parmesan
- 250g of mozzarella cheese
- 2 eggs
- enough basil
- enough fry oil
- enough salt
- enough pepper
- ½ liter of tomato sauce
- 1 clove of garlic
- enough oil
Preparing Process
- clean and cut the eggplant
- saute the onion, garlic,oil and add the tomato sauce,basil,salt,pepper and cook for 15 minutes
- fry the the eggplant in the fry oil
- cut the mozzarella cheese, break the egg and whisk it with the tomato sauce and add salt
- in a plate, add the sauce and add above the eggplant,the grated parmesan,basil and the mozzarella
- do the 5 passage until you have finish the ingredients and after cook in the oven at 180 °C for 30 minutes.
- let it rest for 2 hours and the parmigiana is over
Country: Italy
Dish name: Pampkin blossoms in batter
Ingredients (for 6 people):
- cups of flour
- 2 eggs
- 12 pumpkin blossoms
- 3 cups of oil
- 2 tablespoons cold water
- 2 tablespoons grated Parmigiano cheese
- 3 leaves basil p
- 1 teaspoon baking powder
Preparing process
- in a bowl, stir the flour, baking powder, basil and Parmigiano cheese;
mix it in water and put eggs;
heat oil in a skillet;
when the oil is hot, put the blossoms in the batter to coat and place them into the hot oil;
fry them until crisp and golden; drain them on paper towels.
Country: Italy
Dish name: Caponata
Ingredients:
- Aubergines 1 kg
- Celery 400 g
- white onions 250 g
- Coppered tomatoes 200 g
- green olives in brine to be dripped 200 g
- capers in salt desalted 50 g
- pine nuts 50 g
- sugar 60 g
- white wine vinegar
- basil enough
- tomato concentrate 40 g
- extra virgin olive oil enough
- salt up enough
Preparing process
- Cut the aubergines into chunks, sprinkle with salt and let them drain for 10 minutes to remove the bitterness. Fry in plenty of hot oil and let it drip thoroughly.
Country: Italy
Dish name:Puparuoli’mbu
Ingredients
- Peppers Minced
- veal Sausage
- Stale bread
- Parmesan cheese
- Pecorino cheese
- Whole milk
- Eggs
- Garlic
- Parsley
- Bread crumbs
- Extra virgin olive oil
To make the peppers stuffed with meat and sausage, first cut the stale bread into cubes, then place it in a bowl and cover it with milk. Remove the casing from the sausage and pour it into a bowl together with the minced
veal, the Parmesan and the grated pecorino cheese.
Season with the squeezed garlic, add the two whole eggs, salt,
pepper and chopped parsley.
At this point, add the bread softened in the milk, squeezing it first with your hands to hold the excess liquids.
Knead with your hands until you get a homogeneous mixture and keep the stuffing aside.
Wash and dry the peppers, cut off the top cap and remove the petiole
then extract the interior. In a separate bowl, mix the breadcrumbs with the grated Parmesan. Now fill the peppers up to the edge
Put the peppers and caps on a baking sheet lined with baking paper, dust the surface with the mix of breadcrumbs and parmesan, season with a round of olive oil and cook in a preheated oven at 180 degrees for 40 minutes, then switch to ventilated mode and continue cooking for another 20 minutes. When is cooked, your peppers stuffed
with meat and sausage will be well browned, chopped, leave to cool and then serve them on the table!
Country: Italy
Dish name: Panzanella
Ingredients
- 2 tomatoes
- basil
- fine salt
- black pepper
- Tuscan bread
- cucumbers
- White wine vinegar
- red onions
- extra virgin olive oil
Preparation:
To prepare the peeled panzanella and cut the onion into thin slices, then soak it in a small bowl with water and a tablespoon of white wine vinegar, for at least 2 hours. Peel the cucumber with the help of a potato peel,
cut it into thin washers and set it aside. Finally clean, wash and cut the tomato into small pieces, remove the seeds and keep aside. Now take 4 slices of Tuscan bread, remove the crust with a knife,
so wet them with a solution of water and vinegar (a spoon), without soaking them too much. Once the bread has simply softened, squeeze it, chop it coarsely with your hands and place it in a large bowl. Drain the red onion from its soaking water,
then add it to the bread, add the tomatoes, the cucumber and
the basil leaves hand-chopped. Mix all the ingredients gently with the help of a spoon, season with extra virgin olive oil, then add salt and pepper to taste. Stir
again, taste and, if necessary, add more wine vinegar. Now let the panzanella rest in the refrigerator for at least an hour, so that it can be further flavored.The panzanella is ready: at the moment of serving, extract it from the refrigerator at least a quarter of an hour before consuming it so that it returns to room temperatur
country=Turkey
Disk name=Şakşuka
Ingredients
- 4 eggplants
- 3 green peppers
- 1 onion
- 4 cloves of garlic
- 4 tomatoes
- 1 teaspoon of tomato paste
- 1 cup of water
1 teaspoon of sug4ar
- salt and desired spices
- some frying oil
cooking process
1-) eggplants are turning into cubes
2-) put in salt water and wait for a while
3-) finely chop on onion and pepper
4-) choopped into small cubes in tomatoes
5-) garlic crushed or chooped
6-) eggplants friend in hot oil
7-) excess oil with napkin
8-) 2-3 tablespoons of oil is put in the pon for sauce
9-) onion-pepper and garlic is put in oil is roasted
10-) follewed by tomato paste
11-) after a while the tomatoes are added
12-) juice is added after tomatoes
13-) juice is blended with eggplants or poured over
country=Turkey
Disk name =Türlü
ıngredients
- 3 medium patatoes
- 10 garlic cloves
- 2 green peppers
- 1 red pepper
- 3 medium size eggplants
- 3 tomatoes
- 1 teaspoon pepper andtomato paste
- 1 heart spoon butter
- salt
cooking process
1-) firstly we are cutting our vegetables into cubes
2-) put less oil and put patatoes we put less salt and cloves of garlic on top
3-) we are putting eggplants now we still put less salt and 2 cloves of garlic
4-) now we put the peppers again we put less salt and 2 cloves garlic
5-) putting tomatoes on top
6-) tomatoes remathing garlic and less salt
7-) 1 bowl of boiling water and paste
8-) less pepper 1 tablespoon of liquid oil and salt
9-) and adding to our food
10-) 1 tablespoon of butter on top of a piece by piece
11-) we open the gold and boil for 5 minutes we close the lid and cook for about half on hour
12-) food is ready when baked patotoes
Country=Turkey
Disk name=zeytinyağlı fasulye (beans with olive oil)
ıngredients
- 1 kg of green beans
- 2 medium size onions
- 2-3 pieces of large tomato
- 1 teaspoon powdered sugar
- half a glass of olive oil
- 2 cups of water
- salt
cooking process
1-) fresh beans after washing on chopping
2-) let s take the olive oil into the pressure cooker chop on onion after roasting onions with paste chopped tomato fresh
beans and add spices 5-6 minutes in the low fire
3-) add up to 3 water cups and close the lid of the pressure cooker
4-) let s cook for 15 minutes
ZACUSCĂ
When summer finishes all the Romanian housewives are at the market to buy vegetables in order to make ZACUSCA .
ZACUSCA is a traditional Romanian dish that it is made from fresh vegetables and it is stored in jars for winter.
We can make a bet that you will not find one house in our town without ZACUSCA !!!
The ingredients for 15 jars of zacusca are:
5 kg eggplants, 3 kg peppers, 3 kg red peppers, 1kg onion ,500 ml sunflower oil ,3 liters of tomatoes juice with pulp ,4 bay leaves ,1 spoon of salt and pepper , ½ spoon of sugar .
We grill the eggplants, peppers and red peppers (usually outside).We peel them after they are done .We also peel, then cut the onions and fry it in the oil at low heat for almost an hour.
We chop the eggplants and peppers with machine and we mixed them with the onion. After half an hour we put the tomato juice and the spices. We let them boil for an hour .
When the taste is good, we put zacusca in jars for winter or we eat it with fresh bread.
ZACUSCA can also be done with beans,mushrooms or even fish .
Good appetite!
ROMANIAN RECIPE, BY VLAD, DARIA AND STEFANIA
,,BEATEN’’ BEANS WITH ONION
,,Beaten” beans with onion
We, the Romanians, are meat eaters! But there are periods of time when the religion (the majority population belongs to the orthodox religion) demands us to fast .Right now it is the Christmas fast .The bean cooked like in this recipe it is very used while fasting.
The ingredients : ½ kg beans , 4 onions ,2 carrots , 4 spoons of sunflower oil , garlic, salt and pepper , tomato juice.
Cooking :
We put the beans in cold water from evening to morning . In the morning after putting clean water on it, we put it to boil with salt. When it starts boiling we let it 15 minutes and
we change the water. We do this two times. In the final water ewe add the peeled carrots and two onions.
We boil them for about one hour and half at low heat. When boiled, remove the carrots and onions. Put the beans in a big bowl and mashed them until it turns into a paste. Add salt, pour oil , add mashed garlic and mix it with a spoon.
Cut the remaining two onions and put them in a pan with some oil. When the onions become glassy add the tomato juice and stir.
We arrange the ,,beaten’’ beans in the desired shape and we put on top of it the onions.
Good appetite !
COUNTRY: SPAIN
Pisto
Ingredients
- Garlic cloves 2
- Onion 250 g
- Green pepper 200 g
- Red pepper 200 g
- Tomato 4
- Zucchini or courgette 300 g
- Salt
- Ground black pepper
- Extra virgin olive oil
Total time:
2 hours 5 minutes.
- Preparation: 20 minutes.
- Cooking: 1 hour 45 minutes.
PREPARATION
1º-Heat water in a large saucepan and bring it to a boil.
2º-Remove the hard part of the tomatoes and practice a cross cut at the base. Introduce them in the boiling water for about 15-20 seconds, take them out and introduce them in a bowl of ice water. Peel and grind them.
3º-Peel the cloves of garlic and onion and finely chop them.Wash the rest of the vegetables well and cut them into small pieces of equal size. Reserve them separated from each other because we will be adding them to the casserole in different phases.
4º-Heat a generous amount of extra virgin olive oil in a saucepan and sauté the garlic and onion for 15 minutes over a low heat. Add the chopped pepper and stir fry 15 extra minutes. Finally, add the zucchini or courgette and the crushed tomato, season to taste, cover and let poach for a minimum of an hour and a half.
5º-After this time, remove the lid of the casserole, raise the heat a little and cook for 15 more minutes or until the tomato water has evaporated.
5º-After this time, remove the lid of the casserole, raise the heat a little and cook for 15 more minutes or until the tomato water has evaporated.
COUNTRY: SPAIN
Padron peppers
time
10 minutes for the preparation
Ingredients
Padron peppers
Course sea salt or maldon salt flakes
Oil for frying
We can eat it alone, fried and with good olive oil and with coarse salt; or with other dishes, than de Tortilla de Patata:
COUNTRY: SPAIN
TORTILLA DE PATATA
Time
30 minute
INGREDIENTS:
5 eggs
500 g potatoes
1 onion
Salt
Oil
PREPARATION
1: Peel the potatoes and wash them well
2: Cut the onion very thin and small
3: Put the oil to heat and fry the onion a little without taking color for a couple of minutes over medium heat.
4:Peel the potatoes, and cut them of the same thickness, add to the oil before the onion takes color, lower the heat to the minimum so that the potatoes are cooked in the oil next to the onion.
5:As soon as they are soft we begin to break them, and when they are very made we raise the fire to give them a stronger blow without being burned.
6:Put them in a striner while we beat the eggs. You can beat the eggs whole, or separating the whites from the yolks, so they are more spongy.
7: Beat the whites well
PREPARATION
1: Peel the potatoes and wash them well
2: Cut the onion very thin and small
3: Put the oil to heat and fry the onion a little without taking color for a couple of minutes over medium heat.
4:Peel the potatoes, and cut them of the same thickness, add to the oil before the onion takes color, lower the heat to the minimum so that the potatoes are cooked in the oil next to the onion.
5:As soon as they are soft we begin to break them, and when they are very made we raise the fire to give them a stronger blow without being burned.
6:Put them in a striner while we beat the eggs. You can beat the eggs whole, or separating the whites from the yolks, so they are more spongy.
7: Beat the whites well
8: Add the whites and beat more with a little of salt
9: We add the potatoes drained, and we can leave a while for the egg to permeate the egg potatoes well.
Our traditional soups
Country: Ukraine ( Hleb Mironov)
Dish Name: Rozsolnik
Ingredients :
- Beef 500 g
- Pearl barley 100 g
- Potatoes 500 g
- Pickled cucumber 200 g
- Cucumber pickle 200 ml
- Onions 150 g
- Carro t150 g
- Bay leaf pieces
- Salt
- Black pepper
Preparing Process :
1 Rinse and coarsely cut the meat, and then add the peeled onion, carrot, bay leaf and pepper beans. Cook for an hour.
2 Rinse the pearl barley with cold water. Add it to the stock and cook for 30 mins more.
3 Peel and dice the potatoes, then add them to the broth.
4 Chop the onion, finely grate the carrot, shred or dice the pickled cucumbers. Braise the cucumbers a little adding some broth. Add the cucumber pickle to the soup.
5 Fry the onion in vegetable oil, then add the carrot, and continue frying. Add the cucumbers, onion and carrot in soup. Add the bay leaf, salt and pepper to taste. Cool for a further 10 mins, set aside from heat.
6 The rassolnik is served with sour cream and herbs.
Country: Ukraine ( Bohdan Radetsky)
Dish Name: Borsch
Ingredients :
- Chicken on the bone 500 g
- Cabbage
- 1 pieces
- Potatoes 5 pieces
- Beetroot 1 pieces
- Tomato paste 2 tbsp
- Carrot 1 pieces
- Root parsley 1 pieces
- Onions 1 pieces
- Garlic 3 clove
- Smetana (sour cream)
- Parsley to taste
- Oil
Preparing Process :
1 Сook broth.
2 We clean and cut vegetables.
3 Сook potatoes and cabbage in a small amount of water. Onion carrots and beets stew in a pan in tomato paste.
4 Add the stewed beets to the potatoes and dilute all the broth to the desired density. I direct the garlic, salt, spices. After 5 minutes add the greens. We supply borsch with sour cream.
Country: Ukraine ( Olena Romaniuk)
Dish name: Fish soup
Ingredients:
Trout
Carrots
Potatoes
Onion
Garlic
Pepper
Salt
Parsley
Peas
Brocolli or cauliflower
Tomatoes
Preparing process:
- Boil trout with onion and carrots
- Add cubes of potatoes and boil them as well
- Boil peas and broccoli, tomatoes
Add a pinch of salt and pepper, some cloves of garlic
Mouth-watering indeed. Enjoy!!!
Country: Italy
Dish name: Barley soup
Ingredients:
ley 150 g
Carrots 1
Celery 1
coast Onions 1
Potatoes 1
Bay leaf 2
leaves Chive 4
chive grass
Black pepper q.b.
Salt up q.b.
Butter 40 g
Extra virgin olive oil 2 tablespoons
Smoked bacon 100 g
Meat broth 1 l
Preparing process:
To prepare the barley soup start by removing the vegetables (onion, carrot, celery, potato) and cut into small squares (1).
Place the butter in a pan and when it is melted add the onion and let it dry (2); toss the carrot and the celery into the pot and fry for 5 minutes (3)
Add the diced bacon (4) and barley, which you washed under running water and drained (5). Add 3 or 4 ladles of barley broth (6).
Then add the bay leaves (7) and cook the minestrone over low heat until the barley is cooked, taking care to add when you need hot broth; 10 minutes before the end of cooking add the diced potatoes.
When cooked, turn off the heat, pepper, add the chopped chives (8), extra virgin olive oil (9) and add salt.
Serve immediately bringing to the table also grated Grana Padano
Country: Romania (Luca & Vlad)
Dish Name: Sour chicken soup with garlic and cream – Ciorba radauteana
Ingredients
1 chicken breast
2 chicken thighs
3 carrots
1 celery root
1 parsnip
1 onion
4 garlic cloves
2 egg yolks
230 grams (1 cup) sour cream
Juice from 1 lemon
1 parsley bunch
Salt and pepper to taste
Country: Romania
Dish Name: Romanian Meatball Soup - Ciorba de Perisoare
INGREDIENTS
For Meatballs
1 lb ground pork or ground beef
1 egg
2 tbsp dill chopped
2 tbsp parsley chopped
1/4 cup rice long grain and uncooked
1/4 cup breadcrumbs
1/2 tsp salt or to taste
1/2 tsp black pepper or to taste
For Soup
2 tbsp olive oil
1 large onion chopped
2 large carrots chopped
2 stalks celery chopped
1/2 tsp salt or to taste
1/2 tsp black pepper or to taste
2 tbsp tomato paste
4 cups chicken broth low sodium
4 cups water
1/2 tsp vegeta or 1 chicken bouillon
3 tbsp lemon juice (from 1 lemon)
2 tbsp lovage chopped
1 egg beaten
parsley for garnish
Country: Romania
Dish Name: Romanian Vegetable Soup
Ingredients
2 carrots, sliced
1 big onion, diced
½ cup celery root, diced
½ cup green peas
1 red bell pepper, diced
6 garlic cloves, sliced
a 400g can of peeled, chopped tomatoes
sea salt and pepper, to taste
1 Tbsp sunflower oil
2 Tbsps celery leaves, chopped
1 Tbsp dry parsley
1 Tbsp dry veggies mix
fresh parsley, for garnish
Country: Turkey
Dish Name: Tarhana Soup
Ingredients :
3 tablespoons home tarhana(it is dried mixture of yoghurt,tomato and some spices.)
1 tbsp mint
2 tablespoons oil
1 tablespoon tomato paste
Red pepper
Black pepper
Salt
Preparing process:
Add oil, peppermint, tomato paste, spices and tarhana into our pan and mix with a little bit.
We add water and cook continuously. (If we do not mix until boiling, the soup will become too intense).
After boiling for another 5 minutes, the soup is ready.
Enjoy your meal.
Country: Turkey
Dish Name: Vermicelli Soup
Ingredients :
1 tea cup of vermicelli
2 tablespoons of tomato paste
4 tablespoons of oil
2 tablespoons of dry mint
1 teaspoon of cumin
1 tablespoon of chili pepper
1 meat or chicken bouillon
1 teaspoon of salt
About 2 liters of hot water
Preparing process:
First put the oil in the pot and then add the mint.
After waiting for 1 min, add the paste.
Stir over low heat for 2-3 minutes.
Add the vermicelli and paste, stir them for 2 minutes, add the spices.
Mix the bouillon with hot water, and stir.
Close the lid for 5 minutes
The lid is closed for 5-10 minutes and ready for service. Enjoy your meal.
Country: Turkey
Dish Name: Helle(Flour) Soup
Ingredients :
1 cup of flour
2 tablespoons of oil
1 tablespoon of butter
Half coffee cup rice (Turkish Coffee cup)
1,5 lt water
Salt
Preparing Process
Melt the butter in a saucepan and add flour on it.
Cook them until the flour turns brown.
Then add the cold water slowly and mix continuously.
After adding water, we add rice and salt and mix until boiling.
Mix occasionally so that the rice doesn't stick to the bottom of the pan.
When the rice is cooked, our soup is ready.
Enjoy your meal.
Country: Turkey
Dish Name: Yayla(Yogurt) Soup
Ingredients :
half water glass of rice
4,5 water glass of water
2 water glass of yogurt
1 spoon of flour
1 egg
1 tablespoon of butter
some dry mint
Preparing Process:
Put yogurt,flour and egg into a bowl and stir the mixture.
Put this mixture into the pot and pour water.
Stir until it boils. When it boils add the rice. Cook it -10-15 minutes
Melt the butter in a pan and add the mint.
Finally pour the melted butter on the soup. Enjoy it.
COUNTRY: SPAIN
Dish name; GARLIC SOUP
INGREDIENTS
- 1/3 cup oil (olive)
- 3 cloves garlic (sliced)
- 3 1/2 ounces ham (Spanish cured ham, cut into cubes)
- 2 to 3 slices bread (day-old French-style bread, cut into pieces)
- 1 tablespoon paprika (sweet)
- 1 l water
- Salt to taste
- 1 egg per person
PREPARATION
Heat the oil in a heavy frying pan.
Add the sliced garlic until golden.
Add the cubed ham and the bread.
Add the sweet paprika, followed by the water and salt. Bring to a slow boild for 5 to 10 minutes.
To poach the eggs, carefully break them into the soup one at a time.
Scoop them out into soup bowls and then slowly ladle the soup into each bowl.
COUNTRY: SPAIN
CALDO GALLEGO (GALICIAN BROTH)
INGREDIENTS:
- 200 GRAMS OF WHITE BEANS
- 300 GRAMS OF VEAL
- 4 POTATOES
- 300 GRAMS OF CABBAGE
- A SMALL PIECE OF PORK FAT
- 2 RED SAUSAGES (CHORIZO)
- A SPOONFUL OF EXTRA OLIVE OIL
PREPARATION:
1- LEAVE BEANS TO SOAK FROM THE PREVIOUS DAY IN COLD WATER
2- ADD THE BEANS, RED SAUSAGE (CHORIZO), VEAL AND SMALL PIECE OF PORK FAT TO A PAN
3- PEEL THE POTATOES AND CUT THEM IN SMALL PIECES. ADD THEM 10 MINUTES BEFORE THE COOKING OF THE BROTH IS COMPLETED
4- WHEN THE COOKING IS FINISHED, TAKE OUT THE SAUSAGE (CHORIZO) AND THE MEAT, AND RESERVE
5- WASH AND CHOP THE VEGETABLES (WHITE CABBAGE)
6- ADD THE WATER FROM THE POTATOES AND COOK FOR 20 MINUTES, SALT IF NECESSARY
7- CHOP THE MEAT AND SAUSAGE (CHORIZO) INTO SMALL PIECES AND INTRODUCE INTO THE BROTH AND REMOVE
8- WE GIVE A FINAL TOUCH WITH A DASH OF OLIVE OIL
COUNTRY: SPAIN
GAZPACHO RECIPE
INGREDIENTS
1- ONE KILO AND HALF OF RIPE TOMATOES
2- HALF GREEN PEPPER
3- ONE GARLIC CLOVE
4- 1/2 CUCUMBER
5- 1dl OF OLIVE OIL
6- 4 Tsp OF VINEGAR
7- 1 SLICE OF STALE BREAD
8- SALT
PREPARATION
1- PEEL THE TOMATOES AND PLACE IT IN THE BLENDER'S JAR
2- ADD THE PEELED AND CHOPPED CUCUMBER, PEPPER,GARLIC AND BREAD
3- CRUSH AND ADD SALT AND VINEGAR
4- COOL FOR 1 HOUR
5- YOU CAN SERVE IT WITH HARD EGG AND PEPPER
Our traditional desserts
Country: Ukraine ( Margarita Lukashchuk)
Dessert Name: Varenyky with cherries.
Ingredients:
- Flour-1 glass;
- water- 0,5 glass;
- vegetable oil-1,5 tbsp;
- salt- two pinches;
- cherries-250g;
- sugar-3 tbsp.
Preparing Process:
- Sieve the flour in the bowl.
- Make a well and pour warm water in here; then add the butter, a pinch of salt and make stiff but elastic dough.
- Roll the dough in plastic wrap and set aside for 1 hr.
- Wash and deseed the cherries.
- Then add the sugar so the cherries will give some juice.
- Pour off the juice and set aside; sprinkle the cherries with flour and stir a little.
- Then roll out a thin big tablet and share 5x6 cm circles with a glass.
Put the cherries in the middle fnd shape crescent-shaped dumplings.
Simmer the dumplings for 3-5 mins in salted water.
Take them out and piace in the dowl.
Serve with sour cream and prepared sweet juice.
Country: Ukraine ( Dasha Bondarchuk )
Dessert name : Pancackes with Cottage Cheese (Nalysnyky)
İngredients:
- Milk – ½ liter:
- Eggs — 2;
- Vegetable fat – 2 tbsp.;
- Sugar – 1 tbsp.;
- Flour – 200 g;
- Baking powder – 1 tsp.;
- Cottage cheese 300 g;
- Sour cream
- Salt (a pinch).
Preparing process:
Batter:
- Take a large bowl and beat eggs with salt in sugar in it until the mix becomes fluffy and light.
- Add vegetable oil, mix well, then add milk and mix again.
- Add baking powder and flour, mix until the batter becomes smooth.
The batter is ready.
Now take frying pan and preheat it on medium heat.
Grease the pan surface with oil.
Pour small amount of batter into the pan (depending of frying pan diameter), swirl the pan for a few seconds to make batter spread evenly.
Cook the pancake on a medium heat for about a minute (till it turns lightly browned), then turn it over with spatula and cook for another half a minute.
Continue until all of the batter is used up.
You can eat these crepes as they are if you want. Ukrainians call them ‘mlyntsi’ («млинцi»). But if you want to try ‘nalysnyky’, you have to stuff pancakes with cottage cheese.
Enjoy it with sour cream and any jam. Nourishing and delicious!!!
Country: Ukraine ( Roman Hapon )
Dessert name: Cherry Pies
Ingredients:
Flour
Eggs
Yiest
Sugar
Cherries
Milk
Vegetable oil
Sugar
Salt
Preparing process:
- Make gentle dough
- Divide it into 20 parts
- Add fillings: cherries with sugar
- Bake in an oven for 20 minutes
Country:Ukraine(Dasha Bondarchuk)
Dessert Name: Apple pie
Ingredients:
1. 5 apples
2. soda
3. flour
4.cup of youhurt
5. cup of sugar
6.three eggs
The "Albiniță" Cake (Romanian dessert)
Ingredients:
For the layers:
- 700g flour;
- 220g honey;
- 100g sugar;
- 75g butter;
- 2 eggs;
- 75ml milk;
- 100g sodium bicarbonate;
- a pinch of salt;
For the filling:
- 100g apricot jam;
- 1l milk;
- 200g butter (slightly melted);
- 1 tea spoon of vanilla essence;
- 100g honey;
- 160g semolina;
- 1 tea spoon of lemon essence;
The "Albiniță" cake is made of 3 tender layers with honey, semolina cream and apricot jam.
Preparation:
LAYERS:
- ingredients are put on the cooker until it becomes foamy. You mix it constantly a few minutes.
Then, you put the mixture in the flour to get a soft dough; then, you cut it into 4 pieces and keep it in a warm place (so it will be easier to spread). After that, you spread the dough on 4 trays; you put them in the oven.
FILLING:
- the feeling has a thick semolina cream base with milk. In the mixture you add the butter and the honey. In the end, you get a tasty cream.
Poale in Brâu - Romanian dessert
Ingredients
For the dough;
- 500g flour;
- 300ml warm milk;
- 50g butter;
- 10g dry yeast;
- 1 lemon peel;
- 2 yolks;
- a pinch of salt;
For the filling:
- 150g raisins;
- 500g sweet cow cheese;
- 70g sugar;
- 2 eggs;
- 2 table spoons of semolina;
- 1 vanilla paste;
- 1 lemon peel;
Preparation:
For the dough:
- mix the flour with the yolks, butter sugar, salt, 1 lemon peel and the dry yeast. While you're mixing, add the milk little by little (mix at maximum speed for 10 minutes). In the end, the dough has to be soft but not sticky. Now the dough is ready.
Put it in a bowl and cover it with plastic foil and leave it like that in a warm place until it doubles its size.
For the filling:
- mix the cheese with the eggs. After mixing it well, add sugar, the vanilla pastes, the lemon peel and mix again. Then add the raisins and the semolina.
When they're both ready, cut the dough in half, mold every half in a circle. Take one, put flour on the table you're working on, and kneed it well.
Now spread the dough in a big circle. Cut a square (30x30cm) and then cut it in 4 equal squares. Then equally distribute it in each square until you finish the filling.
Fold the corners in the middle and then repeat. Put them all in a tray and then in the oven.
Take them out, let them cool down, and you can serve them with powder sugar.
Cozonac - Romanian dessert
- 1kg flour;
- 6 egg yolks;
- 2 table spoons of cocoa powder;
- 500ml milk;
- 100ml oil;
- 50ml rum essence;
- 2 table spoons dry active yeast;
- 100ml warm water;
- 200g sugar;
- 1 lemon peel;
- ground nuts;
- 2 tea spoons of vanilla extract;
Preparation:
THE DOUGH:
- in a bowl add the yeast and the warm water, stir it a bit and let it sit for 10 or 15 minutes to activate. The yeast should bubble up. Over the yeast, in a sauce pan, add the milk, lemon peel and sugar. Heat it over medium-low heat just until the sugar dissolves.
- to the bowl of your mixer add the flour, the yolks, the vanilla extract, the milk mixture and the yeast mixture. Mix everything for 5 minutes until the dough comes off the sides of the bowl. Take a large bowl and oil it, and then use the rest of the oil to rub the dough after you put it in the bowl. Cover the bowl with plastic wrap and leave it in a warm place, until it doubles its size.
THE FILLING:
- take the nuts and mix them with the cocoa powder and sugar until they are very well incorporated. In the bowl of the mixer add the egg whites and mix until stiff peaks form. Fold in the nut mixture and place this in the fridge until ready to use.
Once the dough has doubled its size, divide it in 3 equal pieces. Take a piece and roll it using a rolling pin and then spread about 1/3 of the nut mixture over it. Then roll it up in jelly style. Place the roll in the prepared tray, and then repeat with the other 2 dough pieces.
Place the loaves in the oven and bake for 35-40 minutes. After they're ready, let them cool completely before slicing them and serving.
Country: Turkey
Dessert Name: Künefe
Ingredients:
100 gr of melted butter
100 gr of cheese(special kind of cheese without salt)
1 spoon of Molasses (not necessary, but turn the pastry red)
sherbet (Water with sugar)
For sherbet:
4/3 glass of Sugar
1 glass of water
the 1-2 drops of lemon juice
Preparation process:
First prepare the sherbet. For sherbet pour the water into the pan and add sugar and lemon drops. Boil it for 15 minutes.
Divide the shredded pastry into small pieces. Then mix the pastry with melted butter.
Spread some butter and molasses to the pan. Then put half of the pastry to the pan. Spread the cheese on the pastry. Finally cover the pan with rest of the pastry.
Put the pan on cooker. Cook it for 5 minutes. Then turn the other side and cook it for 5 minutes.
Take the cooked künefe into a plate and pour the sherbet on it.
Country: Turkey
Dessert Name: FIRIN SÜTLAÇI (BAKED RICE PUDDING)
Ingredients:
Half a cup of rice
1 cup of water
5 cups of milk
2 tablespoons of starch
1 packet of vanilla
1 egg yolk
1.5 packet powdered sugar
Preparing Process:
Take cold milk and powdered sugar into a large pot. Mix until the powder sugar melts, then cook . Allow to boil over low heat.
Rinse the rice.
Add the vanilla to the milk in the granulated sugar.
Add rice to the boiled milk.Continue the cooking process by mixing between them.
Mix the yolk with wheat starch and water to a smooth consistency in a separate container.Add this mixture to the pudding.
After 2 minutes pour the putting into small stew pans. Then put the pans into a deep baking tray.
Pour some water into the tray.
Bake- rice pudding at 200 degrees for 10-15 minutes.
Take the pans with a kitchen glove and wait until pudding cools.
Enjoy it.
Country: Turkey
Dessert Name:BAKLAVA
Ingredients:
for dough
5 cups of floor
2 eggs
1 teacup of oil
3 tablespoons of vinegar
1 packet of baking powder
half tea cup water
some salt
1 tea glass of milk
to roll the dough:
wheat starch
for filling ingredient:
walnut
for cover:
200 gr. butter
for sherbet:
1 kg powdered sugar
4 cups of water
half a lemon
Preparing Process:
Add eggs, oil,vinegar, water and milk in a deep bowl. Mix them. Then add floor, baking powder and salt to the mixture. Knead the dough.
Divide the dough into small pieces.
Then open the dough at the tray size with a rolling pin or roller and place it in the tray.
Do the same process and put walnuts in the middle of the dough on tray. Cover the walnuts with rest of the dough that you rolled.. Cut the dough in either a diamond or a square. Melt the butter and olive oil and pour it on baklava.
Then cook in a preheated 200-degree oven until it turns golden brown.
When baklava cooking prepare the sherbet. Boil water with sugar 10-15 minutes and add lemon juice.
Take the baklava from oven and pour the sherbet on it. After an hour it will be ready to eat. Enjoy it.
Country: Italy
Dessert name: Panna cotta
Ingredients:
-½ litres of cream
-100g of sugar
-1 litres of milk
-10g of gelatine
-1 vanilla stick
Preparation process:
Soak the gelatine sheets in cold water. Pour a milk into a pot, heat it very low heat and don’t boil. Remove from heat and immerse the gelatine sheets inside.
In a saucepan, pour the cream,add the sugar and vanilla pod, place okee a low heat,stirring constantly. Remove immediately and pour the milk where you have melted the gelatine and mix well.
Soak a cassette mold with iced water and drain it with the mixture. Keep in the fridge for a long time to cool.
Country: Italy
Dessert name : chocolate salami
Ingredients:
-300g of dry biscuits
-150g of butter
-200g of dark chocolate
-2 eggs
-100g of sugar
Preparation process:
Take some cookies and crumble them.
Melt the dark chocolate in the microwave for few seconds. While the chocolate melts,you have to whisk the butter.
Add the sugar and after the eggs, mix everything well.
Take the malted chocolate and add it to the mixture of butter and eggs and then add the crumble biscuits.
Put the mixture on a sheet of a baking paper and give it an elongated shape.
Then roll it up also in aluminium foil
Put everything in the fridge for a least 4 hours
COUNTRY: SPAIN
GRANDMA´S CAKE
Ingredients
1.200 grams of dark chocolate
2.100 ml of cream assemble
3. 2 envelopes of custard mix
4. 1 l of milk+100 ml to dip the biscuits in
5. 3 tablespoon of sugar
6. 450 grams of rectangulars biscuits
Preparation
1.Dissolve the flan preparation in a glass of milk and put the rest in saucepan on the fire to heat the sugar. When it brakes to boil remove from the heat and add the milk with the prepared flan.Stir
2. Return to low heat and stir continuosly until it begins to thicken
3. Place, in a renctangular mold, a first layer of wet cookies in the milk
4. Pour half of the flan and place another layer of biscuit. Pour the other half of the flan an put a last layer of cookies. Leave in the fridge least 1 hour
5. Put the cream to heat and when it starts to boil remove from the heat and add the chocolate. Stir until melted and pour over the last layer of cookies
6. Allow to cool until set, about 30 minutes
COUNTRY: SPAIN
SANTIAGO´S CAKE
This cake is very famous in Galicia and it is very delicious. Now we are going to show the ingredients to be able to make this cake
1. 250 grams of ground almond
2. 250 grams of sugar
3. 5 big eggs
4. Half of a lemon rind
5. 1/2 a teaspoon of cinnamon (3 grams)
6. 1 tablespoon of icing sugar
7. A little bit of unsalted butter to grease the baking tray
8. A rounded baking tray and a Santiago’s order paper cross
PREPARATION
1. Preheat oven to 175 Cº.
2. In a bowl put the sugar, the milled almond, the cinnamon and the lemon stripe. With a fork mix all well.
3. Now add the eggs and with a wooden spoon mix everything well.
4. Grease the tray with the butter. Then pour the mix in the tray and put it in the oven at 170 Cº until the surface is properly roasted.
5. When the cake is baked, take it out of the oven and let it cool. Before dismounting it. When it is cold take it out of the tray, put Santiago’s shape on top and sprinkle the icing sugar all over.
6. Remove the paper cross carefully so that the sugar that is onto the paper template is not spilt over the cake.
COUNTRY: SPAIN
TORRIJAS (French Toast)
INGREDIENTS
A baguette style piece of stale bread
2 eggs
1 liter of milk
1 cup of sugar
A piece of lemon peel and another of orange
A cinnamon stick
A teaspoon of cinnamon powder
Frying oil: 3/4
PREPARATION
Start by heating the milk in a saucepan with half the sugar. Add the orange peel, the lemon peel and the cinnamon stick. Stir so that the sugar dissolves and the milk is aromatized.
While the milk is being heated, cut the stale bread into slices about an inch and a half thick, then soak for 10 or 12 seconds and reserve them on a plate and let them soak and stand for an hour.
We put a frying pan to the fire with abundant oil to fry and while this warms up, we beat the four eggs in a bowl. When the oil is ready to fry, we introduce the slices of bread soaked by the egg and fry them until they have a tan color on both sides. When removing them, put them on an absorbent paper so they do not get too oily.
In a deep dish or a bowl mix the rest of the sugar and cinnamon and coat the french toast with the mixture. It is best to eat the french toast hot or at room temperature.
Our traditional beverages
Country: Ukraine ( Olena Romaniuk )
Beverage Name: Uzvar
Ingredients:
- Dried apples
- Pears
- Plums and raisins;
- Sometimes fresh raspberries,
- Blueberries or strawberries might be added as well as honey.
- It substitutes sugar.
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Europe culture Hunt
This project intends to strengthen students' intercultural dialogue and raising cultural awareness. It will help students promote their multicultural competences and develop their personal development ,their foreign language and ICT skills.
Our dishes
In this module you need to write recipes of your traditional dishes, indicate the name of your country, the name of the dish, ingredients, cooking process and image.
Our Traditional Meat dishes
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