Ingredients: 

500 g cow cheese

2 eggs

3 tablespoons of sugar

vanilla essence

lemon zest

1 teaspoon of soda bicarbonate

300 g flour

cherry or blueberry jam

sour cream

Papanași- romanian traditional desert

Laura Zbârcea and students, Kindergarten ”Toldi”- Romania

Preparing Papanași

Mixed pickled vegetable
Ingredients

• 10-12 cup mixed vegetables*

• 4 cup white vinegar

• 2 cup water

• 2 cup granulated sugar

• 2 tbsp Pickling Salt

• 3 bay leaves

• 3 peppercorns

• 3 cloves garlic•

*Vegetable Suggestions: carrots, sliced or whole baby; cauliflower florets, sliced zucchini, celery, carrots; pearl onions; cucumbers,

Ana Maria Harlea

Kindergarten no 252

Instructions

•Prepare vegetables

*put in a sauce pan water, vinegar, salt,  pepper, bay leavesand sugar and bring to boil

*put the vegetables in mason jars and fill the jars with the warm prepared  liquid.

Close the lids and storethem in a dry and cold place for about 3 weeks before you eat them.

UTOPLJENICI

Ingredients:                                                                

500 g all purpose flour               150 g sugar

150 ml warm milk                       100 g chopped walnuts,

100 ml vegetable oil                      almonds or hazelnuts

2 eggs

7 g dry yeast

1 tablespoon sugar

a pinch of salt

Preparation:

1. In a large bowl mix all the ingredients. Knead the dough well. Put the dough in a clean cloth (you can even use a plastic bag) and tie it well. Then place the doug in a large pot of warm water until it rises (about half an hour). 

2. In another bowl or a plate mix the sugar and chopped nuts.

3. When the dough has risen take it out of the water, place it on a clean surface and untie the cloth. Take small pieces of dough, roll them out a little between your fingers and twist them in the opposite directions. Shape them like crescents, then coat them with a mixture of sugar and nuts.

4. Arrange the biscuits on a baking tray lined with parchment paper.

5. Place in a preheated oven and bake for 25 minutes at 180 °C.

Dobar tek! 

OŠ Blatine-Škrape, Tea Vujević, Ivona Mijoč and students

Μeatball soup

Ingredients

1 onion

1 clove(s) of garlic

500 g ground beef, brisket

150 g glutinous rice

1/4 bunch dill

1 tablespoon(s) mint

15 g salt - pepper

2-3 tablespoon(s) olive oil

1 1/2 liter water

lemon peels, of 1 lemon

2 bay leaves

1 tablespoon(s) vegetable stock pot

For the egg-lemon sauce

2 egg yolks, of medium eggs

1 level teaspoon(s) corn starch

lemon juice, of 2 lemons

1 tablespoon(s) dill

Implement For the meatball soup

In a blender add the onion, the garlic, and 2 tablespoons water. Beat very well.

Put the mixture in a tea towel and squeeze well so that the whole water is removed.

Transfer to a bowl and add the ground beef, the rice, the dill and the mint finely chopped, salt, pepper, olive oil, and mix very well.

Shape 18-20 meatballs and add them into a pot.

Add the water, the lemon peels, the bay leaves, the vegetable stock, and cover with the lid. Simmer over low heat for 30-40 minutes.

For the egg-lemon sauce

In a bowl add the yolks, the corn starch, the juice of 2 lemons, the dill, and whisk well.Very slowly, add to the bowl 2-3 ladlefuls of the stock where the meatballs boiled, by whisking constantly.

Transfer to the pot and stir lightly for 30 seconds, or until it comes to a boil.

Serve with feta cheese, bread, olive oil, oregano, and pepper.

Dolmades

Ingredients: 

Vine leaves, Spinach, pazi, dill, rice, salt and pepper.

Implementation:

Wash, cut the greens into small pieces and press them a little by hand to remove the liquids. 

Add the rice, salt and pepper. 

Mix the ingredients. 

Put a little filling in each vine leaf and wrap them forming the dolmades. 

Put them in a saucepan layers and boil for about an hour on low heat. 

Serve with yogurt.

Beef with noodles

Ingredients: 

Beef, noodles, onion, garlic, tomato, salt, pepper, sweet paprika, allspice, cinnamon.

Implementation: 

Brown the beef salted in olive oil on all sides and then add the onion and garlic to deep fry. 

Then add the tomato, salt, pepper, paprika, allspice and cinnamon. 

Put enough water to cover the meat and a little more and boil in a pot for 40 minutes. 

When 40 minutes have passed, empty the hull and add the noodles. 

Put in the oven for 20-25 minutes and it is ready!

Green beans

1 onion

3tomatoes

1kg of beans

4Potatoes

Oil

Salt

Fry the onion. Add the tomato after we have mashed it, let it boil a little. Add the potatoes after we have cut them into pieces, then the beans, 1 and a half glass of water and salt. Let them boil!

Good appetite!

Plastos 

Ingredients for the dough

2 cups flour for all uses - 1 cup corn flour

1 cup fine semolina - 1 tbsp salt - ½ φλ. olive oil - 1 cup of yogurt

2 ½ fl. water (approximately)

For the filling

500 g greens (spinach, lapatha etc.)

4-5 chopped green onions - 1 chopped leek

Or a bunch of chopped dill - Or a bunch of chopped parsley - Or a bunch of chopped mint - 250 g hard crushed feta - 2 beaten eggs

pepper - salt

1/3 cup olive oil

2 tbsp. trachanas (or semolina)

a little olive oil for sprinkling the pie

Implementation: We start with the filling and then continued with the porridge.

For the filling: Wash, drain and coarsely chop the greens. Put them in a large bowl. We salt them and let them sweat 5΄- 10΄. Finely chop the herbs, leeks and spring onions. Crush the feta. Beat the two eggs. Rub the salted herbs with your hands. Add the olive oil, the feta cheese, the onions, the leek, the herbs, the eggs, the trachana, the pepper and mix well all the ingredients of the fake.

For the porridge: In a deep bowl put: flour for all uses, corn flour, semolina and salt. Mix them. Make a puddle in the middle and add the yogurt, olive oil and the two cups of water. 

For setting up the counterfeit: Grease the large and shallow pie pan No. 40 with a brush. We also lubricate the walls. Pour 2/3 of the thick porridge into the pan. Spoon the porridge to cover the entire base of the pan.Put all the filling in one layer in the pan. Gently press the greens. Add the remaining half a cup of water. Slowly pour the fake with the thin porridge. Sprinkle with a little olive oil the surface of the forge and bake at 200 degrees Celsius in a well preheated oven.

Bake for 1 hour and 10 minutes until the spinach pie is well browned without foil or forging.

Greece - Thessaloniki- 1st Kindergarten of Panorama

Cheese pie with Greek "feta"

1. Put non- stick paper in a pan

2. Prepare the one pastry sheet properly and put it the pan. Crumble the greek cheese using a fork

3. Beat three eggs and put it into the crumbbled cheese. Add olive oil. 

4. Put the mixture of cheese and eggs into the pan with the pastry sheet

5. Put the second pastry sheet. Spread an egg and put sesame on the pie. 

6. Put in the oven and bake for an hour at 180C

After baking serve with cherry tomatoes and olives. Greek people love eating cheese "feta" with olives and tomatoes. Its a delicious and healthy dish!

SCUOLA DELL’INFANZIA  sez. C ACI BONACCORSI (CT)

“ CANNOLO  ALLA RICOTTA” cannoli whit ricotta

400 g flour
75 g lard
40 g caster sugar
2 eggs
1 egg white
a pinch of salt
15 g unsweetened cocoa powder
60 g dry Marsala
60 g white vinegar
metal rods (not welded) to make the cannoli
Peanut oil for frying

1 kg. of fresh sheep ricotta600 g sugarA pinch of cinnamon powder (preferably the content of a vanilla stick)150 g dark chocolate dropsCandied cherries (2 per cannolo)Candied orange peels (1 per cannolo)

Rame di Napoli,sweet typical desser of the feast of the dead

Scuola dell'Infanzia Aci Bonaccorsi(Ct)  Sez. A

Italy

Almond cake

sweet orange

Butter cake

Sweet Sicily

Cannoli siciliani

Scacciata Catanese

Ingredients 600 g stone ground Perciasacchi durum wheat flour 400 ml water 20 g lard 2 teaspoons salt 6 g yeast For the filling 600 g sausage 2 bunches of broccoli 60 g anchovy fillets 16 large black olives 8 tablespoons extra virgin olive oil 4 spring onions to taste Salt to taste. pepper

Ingredients for 20-22 copper from Naples

 500 g of flour 00 

200 g of sugar 

150 g of butter 

300 ml of milk 

80 g of unsweetened cocoa powder 

10 g of ammonia or 1 sachet of baking powder for cakes (16 g) 

1 heaped tablespoon of orange blossom or wildflower honey 1 tablespoon of orange jam (optional) 1 teaspoon of ground cloves 1 teaspoon of ground cinnamon grated zest of an organic orange

                                           Finger fish

1.kilo cod

300 gr. breadcrums

salt and pepper

2 eggs

100 gr.butter

Cut the fish into pieces. Break eggs into a bowl and stir. Roll the fish out of the egg and then the grater and finally fry in the oil on both sides. Wait a few minutes. Serve with potatoes, fresh vegetables (e.g. cucumbers and tomatoes).

Patricia Segura Valdes, Iceland,Lækur

https://vimeo.com/637829953

We made a fruit dessert and after decorating the tables we felt like in a cafe. The food made by us is very tasty, so we ate everything.

                                            Baked pie with apple

Rokiškio lopšelis-darželis                   https://youtu.be/qgKOHvDd2tg

 „Varpelis“Rokiškis, Lithuania

P a n c a k e s  "H E A R T S" with apples

Ingredients: 

Put all the ingredients into a bowl one by one, mix them and stir well.

Then fry the pancakes in a special kind of pan to get heart-shaped pancakes. Eat with your favourite jam or marmalade. Enjoy!!! 

MIEJSKA SZKOLA PODSTAWOWA NR 5 - POLAND

Vegetable Salad (Szałot) /’sha-what/

This is a recipe for a traditional Silesian salad, that is a typical side dish for a Sunday dinner. 

Ingredients:

4 large boiled potatoes (whole bulbs)

2 boiled carrots, 2 boiled parsley roots, 0.5 boiled celery tuber (cooked in chicken broth for richer flavor)

2 hard-boiled eggs 

1 sour apple

1 large Polish dill pickle (optionally)

0.5 can of green peas

5-6 large spoons of mayonnaise

Salt, Pepper, Herbal pepper (optionally) 

1. Cut all the ingredients in nice and even dice.

 2. Put the diced veggies into a mixing bowl.

3. Add mayonnaise and stir well.

4. Season the salad with spices. Enjoy!

Agnieszka Kozak and Class 2c

Pumpkin cookies

Ingredients • 230 g of butter • 180 g of sugar • 260 g pumpkin puree • 1 teaspoon of spices • 2 teaspoons of vanilla extract • 1 teaspoon of baking soda • 2 eggs (size M) • 300 g of wheat flour • 50 g of instant oatmeal • 150 g of chopped chocolate 

In a bowl, combine the wheat flour with the oat flakes, butter and sugar and mix. While mixing, add the pumpkin puree, spice, vanilla extract and baking soda and egg. At the end add the chocolate. Put about 1 tablespoon of dough on a  baking paper. Bake for about 15-17 minutes at 180 ° C 

Enjoy your meal! Agnieszka Majewska

Przedszkole nr 2 w Wągrowcu , Poland

                                                                            GIBANICA                                                                       1/2 1/2kg pie crusts                                       1 cup of mineral water 

4 eggs + 1 for topping                            1tablespoon vegeta(mixed dried vegetables and salt)

1/2 kg of cottage cheese                        1 cup of yogurt

200gr old cheese                                    1 cup of milk

1/2 cup of oil

Filling: Mix 4 eggs with cheese, a little oil and a spoonful of vegeta, add yogurt.

Mix mineral water and oil.

Put two crusts in the pan to cross the edge, sprinkle with mixed water and oil, put another crust and then part of the filling, crust, sprinkle with water and oil, then crust, then filling ... until the material is used up. Finally, transfer the ends of the first two crusts that we left to simmer at the beginning and cover with two crusts. Drill top crust with a fork and pour over an egg beaten with one cup of milk and a little vegeta. Leave it to rest for a while. Bake at 180C for about 45 minutes.

Prijatno!

https://youtu.be/xWGgC8eq-Ws

https://youtu.be/xWGgC8eq-Ws

Ana Vivod and students

                                     Pasulj

Ingredients:

2 onions

2 carrots

350gr beens

vegeta(mixed dried vegetables and salt)

oil

cayenne pepper 

flour

Cut onion and carrot,put in pan,add beans,cook abotu 2 hours until the beans are soft.Then put browned flour i cook some more

Browned flour:on little heated oil put 1 spoon of flour i 1 teaspoon of cayenne pepper.

Enjoy!

https://youtu.be/h8gNk5PLhac

Dragana Vesić and students

        TRADITIONAL                      SPANISH RECIPES

MIGAS RECIPE

INGREDIENTS

500 G OF BREAD

250 ML WATER

8 GARLIC CLOVES

200 G OF CHORIZO

5 SLICES OF BACON

1 PEPPER

EXTRA VIRGIN OLIVE OIL

SALT

Ceip "José María de la Fuente"

        TRADITIONAL                      SPANISH RECIPES

PROCESS TO COOK MIGAS

1. CUT THE BREAD INTO SMALL PIECES AND PUT IT IN A BOWL.

2. PUT WATER AND SALT OVER THE BREAD.

3. WRAP THE BREAD WITH WATER IN A CLEAN CLOTH AND TURN AROUNDFROM TIME TO TIME DURING TWO HOURS IN THE FRIDGE.

4. CUT THE PEPPER, THE BACON AND THE CHORIZO IN PIECES.

5. FRY THE PEPPER, THE BACON AND THE CHORIZO.

6. CUT THE BACON AND THE CHORIZO INTO SMALLER PIECES ANDRESERVE.

7. PEEL THE GARLIC CLOVES AND FRY THEM UNTIL THEY ARE GOLDEN.

8. ADD THE BREAD TO THE PAN AND MOVE WITH A WOOD SPOON UNTILTHEY SEPARATE AND THEY ARE GOLDEN.

9. ADD THE CHORIZO, THE PEPPER AND THE BACON.

10. MIX EVERYTHING AND SERVE.

        TRADITIONAL                      SPANISH RECIPES

PAELLA

Ingredients:

2 cups of round rice, 250 gr. of prawns, 2 chicken quarters or thighs, 1 onion, 2 tomatoes without skin and without seeds, 1 red pepper and a green pepper in strips, 100 gr. of peas (canned or frozen), a few strands of saffron or powdered saffron, 5 cups of fish, chicken or vegetable broth, salt to taste, parsley and olive oil.

 PAELLA

Elaboration:

You have to put the oil in a pan and heat it and add thighs. Later, retire them. In the same oil, fry the chopped onion and the tomatoes . Peel the prawns. To make the broth, boil the shrimp shells and tails. .

Heat a paella pan, add oil and addthe peppers in strips, and then the tomato and onion mixture. When it's hot, add the chicken and rice. Mix and stir until it takes color. Add the shrimp broth. Add the chopped parsley, peas and stir. Add salt to taste and saffron.  Remember that you should always use twice the amount of broth as the rice that you have put in. The paella will be ready when you notice that the rice is cooked. 

TRADITIONAL                      SPANISH RECIPES

SPANISH OMELETTE OF POTATOES

The ingredients that you need are:    

 -Potatoes.                          -Salt.      

 -Oil.                                      -Eggs.                                                                        

Preparation:

·First we have to peel the potatoes and cut it into squares.

·Second put oil in the pan and fry the potatoes into low heat.

·Third beat the eggs and when the potatoes are fried, put them in the bowl with the eggs.

·Then, in another pan, add a little oil and add the potatoes with the egg and put into low heat.

·After a couple of minutes, the omelette is turn.

·Finally, we wait for a few minutes on both sides and when we see that it is well, we put it on a plate.

TRADITIONAL                      SPANISH RECIPES

TORRIJAS

Ingredients and materials:

Pan, Oil, 1L milk, 4 eggs, Bread (20 slides), Sugar and Cinnamon

Preparation:

First, you have to pour oil into the pan. Then you have to heat the oil.

Second, you take one slice of bread and dip it in the milk and then in a beaten egg.

After dipping the slice of bread in the milk and the egg, fry everything with oil inside the pan.

Finally, when slice of the bread is already fried, dip the mixture insugar and cinnamon. You have to repeat this process with all the slices of bread.

Then, you should let them to cool, so you can eat them later with more taste.

TRADITIONAL                      SPANISH RECIPES

Gachas Manchegas, Manchegas mush

Ingredients and materials:

Thick bacon, spicy pork, black pudding, 6 cloves of a garlic, 6 spoons of almoltas flour, water, olive oil, paprika condiment.

Preparation:

Chop bacon, spicy pork and black pudding. Pour olive oil in a deep frying pan. Peel the garlics and put them in the frying pan until they get brown. Add the bacon and other meat inside it. After the meat is browned put the almortas flour and the paprica, ground cumin and salt. Stir the mixture all together pouring water little by little until you get the mush. When the mixture is boiling swith off the cooker. Time to serve. Enjoy the meal!!!

CHICKPEAS POTAGE WITH SPINACH

Ingredients and materials:

200g chickpeas, 200g of clean and desalted cod,  1 onion, 2 cloves of garlic, 150g of spinach, 1 hard-boiled egg, 4 potatoes medium, 1dried pepper, Olive, oil, saffron branch, salt.

Preparation: 

Soak the chickpeas for 24 hours before boiling them in a pot and fry the finely chopped onion, sliced garlic and cod without scrapes in a pan with clean olive oil. 

All this is added to the pot where the chickpeas are boiling. The clean and split spinach, the peeled and cut potatoes, the branch saffron and salt to taste are added. 

All this is added to the pot where the chickpeas are boiling. The cleaned and split spinach, the peeled and cut potatoes, the branch saffron and salt to taste are added. 

The dried pepper is scratched hot water, scratched and added to the casserole and it is finished.

TRADITIONAL                      SPANISH RECIPES