This cookery book is dedicated to all people who love the international cuisine. 

It was written as an international cooperation between European countries involved in the e-Twinning project "Yummy journey thorugh the international cuisine."

Recipes were prepared by students from Poland, France, Turkey, Italy and Spain.  

Additionally a multilingual glossary was added at the end of the book.     

Enjoy reading and preparing the dishes  :)

creme brulee:

ingredients:

-25 cl milk

-200gcaster Sugar

 6 yellow Eggs

40 cl liquid cream

recipe:

- boil the  milk ,add suger and cream then yellow egges

-heat up and pour into individual dishes 

-bake in a bain-marie,cook 180°c during 50 minutes

-let cool .put brown sugar on top and burn with a blowtorch

ingredients

250 g onions

50 g of lard or butter

40 g of brown sugar or brown sugar

30 g flour

500 g dark beer

40 g of gingerbread

10 g  of mustard

1 bouquet garni

salt,pepper

1000  of beef heel

recipe:

Yalancı Tavuk Göğsü Tatlısı

Ingredients

1 lt milk
1 ½ cup sugar
125-150 gr butter/margarine
1 tsp vanilla extract/1 package vanilla powder
1 tbsp starch
¾ cup flour

Step 1 : Melt the butter in a pot and then add flour and starch till the mixture gets yellow.

Step 2 : Add milk and sugar. Stir continuously.  Boil it. Then stir in vanilla and turn the heat off.
Step 3 : Mix it with a blender or mixer for about 2-3 minutes Leave it in the fridge for 5-6 hours to cool.
Step 4 : Before serving you can sprinkle cinnamon.

Enjoy!  (Duration: 20 minutes)   Yağmur A. 

"Spaghetti alla Carbonara"

INGREDIENTS (for four people)

 • Spaghetti 320 g

 • "guanciale" 150 g

 • Yolks 6 

• Pecorino Romano cheese 50 g

 • Black pepper as required

METHOD

Put a saucepan on the stove with salted water. 

In the meantime, cut the guanciale into strips and put it in a non-stick pan for about 15 minutes (be careful not to burn it).

Cook the spaghetti in boiling water, pour the egg yolks into a bowl and add the pecorino romano cheese and black pepper once ready to drain the pasta and put it in the pan with the guanciale. Add the egg yolk cream and mix quickly.

The pasta is ready to be eaten,if necessary, add black pepper and pecorino.

Tiramisù

INGREDIENTS

Mascarpone 750 g

Eggs(very fresh, about 5 medium)260 g 

Savoiardi Ladyfingers 250 g

Sugar 120 g

Coffee (mocha, sweetened to taste) 300 g Bitter cocoa powder to decorate

Method

Prepare the coffee with the mocha and let it cool in a wide bowl. 

Separate egg whites from yolks.  Whip the egg yolks with half sugar, then whip the egg whites. When they are foamy, pour the remaining sugar. Add the Mascarpone to the yolks and then add the whites too.

Mix with a wooden spoon, from bottom to top. Mix slowly until it’s smooth and creamy.

You can make 2 or more layers, depending on the width and depth of your pan. So dip quickly (1 or 2 seconds) Savoiardi Ladyfingers into the coffee. IMPORTANT! Savoiardi should not engage too much coffee, otherwise your Tiramisu will turn out too soggy.

 Arrange them to cover the bottom of the pan. Spread the mascarpone cream on top of the Savoiardi. Add another layer of Savoiardi and then cover with more mascarpone cream. If you are making the last layer, spread plenty of mascarpone cream. Sprinkle it with bitter cocoa powder and let it firm in the refrigerator for a couple of hours. Tiramisù is ready to be enjoyed!

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