Students will write Christmas or New Year Eve traditional recipes from their countries
SAMOUSADES ( Greece)
Samousades (singular samosas) are a traditional Laconian dessert, something similar to the Cypriot "Tsipopita", Daktyla and Bakla.Samousades got their name from sesame in Latin sesamum, se-samum, transliterated to samu(m)-se, samusas, because of the sesame that was in the filling and on top.
WHAT YOU NEED
500 gr. Crust ,2 spoons of sugar,5spoons of sesame seeds ,1 tbsp cinnamon, ½ cup of pecans,1/2 tsp. crushed cloves, ½ nutmeg,grated
250 gr. butter
2 cups of walnuts
1/2 cup almonds, sesame seeds for sprinkling on top(optional)
For the syrup:
250 gr. Honey. 200gr sugar, 3 cups of water,1 cinnamon stick,
5 - 6 whole cloves, orange peel, 2 spoons of lemon juice
Instructions
Implementation:
Chop the walnuts, almonds and pecans and add the sugar, cinnamon and cloves.
Melt the butter at a low temperature or in the microwave. We clarify it.
Brush the leaves one by one with butter and place 4 on top of each other.
Add 1/3 of the nut mixture and roll up. We make two more rolls.
We put them in a buttered pan and brush again with butter. Wet our hands with water and sprinkle a little on the foil on top.
With a sharp knife, cut each roll into smaller pieces.
Bake in a preheated oven at 180 degrees Celsius until it gets a nice golden color.
We prepare the syrup. Put all the ingredients in a pot and after it boils, remove the foam, lower the heat and boil for five minutes.
Remove the orange peel and the cinnamon and cloves and add the lemon juice.
Pour the syrup over the dessert while it is still warm.
PANPEPATO ITALY
Castel dell'Aquila, Primary school
(Gaia Giorgetti)
6 hg walnuts 1 hg candied fruit
2 hg hazelnuts 3 hg dark chocolate
2 hg almonds 1.75 hg cocoa powder (unsweetened)
2 hg pine nuts 1 teaspoon of pepper
2 hg raisins a cup of coffee
6 hg honey a small packet of cinnamon
1 nutmeg 3 hg of white flour
Toast all the dried fruit.
First, melt the dark chocolate and honey together. Then add all other ingredients. Form balls and put them in the oven for 20 minutes at a temperature of about 150°C
or Loukoumades
A recipe from the 4th Primary School from Nafplio in Greece
Ingredients
For the syrup
250 ml water
200 g granulated sugar
1 slice lemon
1 tablespoon(s) honey
For the dumplings
280 ml water, at room temperature
9 g yeast
1 tablespoon(s) honey
1 pinch salt
200 g all-purpose flour
50 g corn starch
sunflower oil, for frying
To serve
sesame seeds
cinnamon
honey
Execution method
Honey and walnuts in Georgia were considered to be a sacred food and were supposed to be the main dessert for the feast of celebrations. These products were sacrificed to pagan deities, even Lords. Even today, in the mountainous regions of Georgia exists the tradition of having a bowl of honey with the other sweets on the New Year’s table. That’s why the dessert Gozinaki, made of honey and nuts, is the most important attributes of the New Year table
GEORGIA
NEW YEAR'S MEAT PIE
ingredients
1 kg of beef and pork
1 kilo of onions
5-6 eggs
1 cup grated kefalotiri(yellow hard cheese
8-10 pie sheets
Implementation
Boil the meat, then cut it into pieces.
Cut the onions into slices and boil them with a glass of milk.
Beat the eggs and mix all the ingredients. Lay out the pie sheets, put the filling inside and put the flour.
44th Primary School of Larissa
Prof. Tatiana Silveșan
• 500g flour type 000
• 100g of sugar
• 3 egg yolks
• 75ml (melted butter + oil)
• 250 ml of milk
• 15g yeast
• grated peel from a lemon
• 1/4 teaspoon of salt
• 1 egg for greasing
• 150g poppy seeds
• 150ml milk
• 50g of sugar
Nut filling ingredients:
• 150g walnuts
• 2 egg whites
• 50g of sugar
• 1 spoon with a cocoa tip
• 1 packet of vanilla sugar
ROMÂNIA
A Perfect and Sweet Christmas with the Biscuits Recipe
From Natalia Mihai, student at School No. 79, Bucharest, Romania
A great recipe for KOURABIEDES!!
Kokkali Anastasia, 1st Primary School of kymi, Greece
MATERIALS
300g. flour
75g. powdered sugar
250 gr. butter
2 tbsp. cognac
2 tbsp. baking powder
1 vanilla
1. Put the flour and baking powder in a bowl.
2. Put the butter and sugar in another bowl. Mix well.
3. Pour the flour into the butter and add the cognac and vanilla.
4. Knead and then shape the kourabiedes.
5. Bake in a pan at 180 degrees Celsius for 15-20 minutes.
6. When they cool a little, sprinkle with powdered sugar.
Christmas tree
450 gr room temperature butter
350 gr of powdered sugar
2 large eggs
2 tsp vanilla extract
800 gr of all-purpose flour
Sugar paste and candies for decoration
liqueur
peel the orange as much as possible without the white part, put the water and sugar and the cinnamon cloves in the pot, once the sugar has melted, add the peels, boil for 5' and then add the tsipouro and continue boiling for 7', cover the pot and leave it all night to release its aromas, in the morning strain it and put it in a bottle
From the children of the primary school of Katsikas,Ioannina, Greece
The best recipe melomakarona from Greece !
Ιngredient
250g of olive oil, 250g of sunflower oil, 50g of cognac. 200g of orange juice, 200g of sugar, 1 tsp soda, 1 tsp clove grated 2 tsp cinnamon, 2 tsp baking powder, 1100g flour for all, uses 2 oranges (zest)
For the syrup: 500g of water, 500g of sugar, 2 tbsp honey, 1 cinnamon stick, 1 lemon pee
Minority Primary School of Sapes
Athina Tzatzi
Execution
Put olive oil, sunflower oil, cognac, sugar, cinnamon, clove, and orange zest in the mixer and beat them until they are homogenized. Add the soda in the juice and pour it into the mixture (caution because it will increase). Stir with the wire, pour in the flour and the baking powder stir gently until the mixture becomes one. Make bites in the shape and size of your preference (up to 20gr./ cookie). Bake for about 25 minutes in a well-preheated oven at 160 degrees in the air until golden brown and crisp. Remove from the oven and let it cool completely. For syrup: Put all the ingredients in a saucepan and boil for 3 minutes from the time they boil. Dive into the syrup for about 20 seconds on each side.Sprinkle with peanut or nut.
PUMPKIN DESSERT FROM TURKEY
INGREDIENTS
1. 2 Slices of pumpkin
2. A cup of sugar
3. Some walnut crisps
4. Vanilla ice cream
Kestel Akdeniz Secondary School
PROCESS
Cut the peeled pumpkin slices into small pieces.Put them in a large bowl, pour sugar on each and leave overnight.The following day, boil the pumpkins with sugar for 15 minutes. Let them cool and serve with walnuts and vanilla ice cream.
1 kilo of all-purpose flour
2 sachets of yeast
half a tablespoon of anise
3 pieces of Chios mastic
half a teaspoon of machete powder
a little sesame
a little butter and flour for the pan
CHRISTOPSOMO
2nd Primary School of Orestiada-Greece
LORETO; COIMBRA
PORTUGAL
FILHOSES
Cakes of Pumpkin
300 g pumpkin
Juice of two oranges
2 tablespoons brandy,
200 g self-rising flour
1 teaspoon powdered yeast
4 eggs
frying oil
ground cinnamon and sugar for sprinkling
Preparation
Start by cutting the pumpkin into pieces that can br placed in a pan and boiled in water with a little salt.
After the pumpkin is cooked, drain the water, crush the pumpkin and add brandy, orange juice, flour and yeast, beating vigorously all at once with a wooden spoon.
Without stopping beating, add the eggs one by one and beat the dough until it has completely absorbed the eggs.
Left to rest for about 4 hours.
To fry, with the help of a tablespoon, remove spoonfuls of the dough and fry in hot oil and let fry until they are very golden and grown. s during the afternoon. Drain on absorbent paper and then dip the children in a mixture of powdered sugar and cinnamon.
They are so good that you just want to keep eating them.
BOLO REI
KING CAKE
INGREDIENTS
Chop the candied fruit and dried fruit, leaving some decorate the cake. Mix everything and let it macerate with the port wine.Dissolve the baker's yeast in 1 dl of warm water, add a cup of flour, mix well, cover with a cloth and leave it to rise in a warm place for 15 mins.Beat the margarine with the sugar, the lemon and orange zest, add the eggs, beating one by one, and the yeast.When everything is well combined, add the rest of the flour and salt, kneading until the mixture is elastic and smooth. Add the fruits and knead again.Shape the dough into a ball, sprinkle it with flour and cover it with a cloth, letting it rise for 3 hours or until it doubles in volume.Place the dough on a tray and make a hole in the middle.Brush the cake with the beaten egg yolk and decorate the entire surface with the remaining candied fruits and nuts.Sprinkle the powdered sugar in 4 mounds over the top of the cake and bake for 35 to 45 minutes.
TRADITIONAL ROMANIAN DISH
"SARMALE" - meat rolled in cabbage leaves
,,ION BANCILA'' SCHOOL, 2nd GRADE,
CRACIUN SIMONA DIANA
Process:
1. The cabbage is cut into sheets, washed, left to desalt and desanctify, if necessary.
2. Meanwhile, fry the finely chopped onion in a hot pan with oil, add the rice, fry together for 1-2 minutes, stirring continuously. Then add 2-3 spoons of tomato paste and then
1 glass of water. After it boils, let it cool, and then this composition is mixed well with the minced meat, salt, pepper, thyme, sweet paprika.
3. Fill each sheet of cabbage with a teaspoon of the composition and gently roll the sarmales, so that they do not fall apart when cooked.
4. Mix the chopped cabbage with a spoonful of oil and the rest of the tomato paste and spices.
5. In a saucepan, first place a layer of chopped cabbage, then arrange the sarmales in layers, leaving a circular void in the middle, which is filled with chopped cabbage.
Pour 2-3 glasses of heated water, cover the saucepan with a suitable lid and put it to boil on low heat.
6. When they are cooked, put the sausages in the oven to brown nicely.
,,ION BANCILA'' SCHOOL, 3third GRADE,
SCARĂ ADELINA-ELENA
Cozonac is a sweet bread which contains milk, yeast, eggs, sugar, butter, oil and salt, which are mixed together and allowed to rise before baking. Depending on the region, Romanian cozonac is filled with raisins, Turkish delight, nuts, poppy seed cream, and can be braided in 2 or even 3.
For 2 cozonaci
1 kg flour,50 g fresh yeast, 500 ml milk, 350 g sugar, 1 vanilla bean, 100 gbutter at room temperature, 100 ml sunflower oil, 5 egg yolks,1 teaspoon salt, Zest from one lemon and one orange
400 g finely chopped walnuts, 5 egg whites, 5 tablespoons sugar, 3 tablespoons cocoa,
Raisins, Turkish delight, An extra egg and a bit of milk for brushing
"Poutrida" is a kefalonian Christmas meal. Its recipe is simple, made with pork and "mapa", which is cabbage or "Kavole", that is commonly called cauliflower. It's an Italian original recipe, which Kefalonian adopted later, since it was an easy and low-cost meal.
Primary School of Vlachata, Kefalonia Greece
Karteris Vasilis
Ingredients
1 1/2 Kilo pork (cut in small pieces)
1 large chopped onion
1 medium size chopped cabbage or a cauliflower (bunches)
1 cup of oil
1 teaspoon of salt
1 teaspoon of sweet paprika
1 teaspoon of spicy pepper or 2 small chili pepper
some cinnamon and grated nutmeg
Step-by-step instructions
We pour the oil into a large saucepan and we place it over the fire. Once the oil is well heated, we add the pork and saute it for 1-2 minutes. We add the onion and continue sauteing for 1-2 minutes. Afterwards, we add a glass of water, salt, paprika, cinnamon, nutmeg and spicy pepper or chili pepers. We mix all the ingredients, stir and cover the pot, while reducing the heat. We boil for about 40 minutes until the meat becomes tender. Finally, we add the cabbage (or cauliflower) into the saucepan and we continue boiling for about 20 minutes until the cabbage is tender and the suace becomes mushy.
DELICIOUS TURKISH FOOD
YAGLAMA
It is an amazing,delicious and our favourite meal for Christmas nights.
Recipe;
1pound of ground beef
1 or 2of onions
1green pepper or red
2 or 3 tomatoes
2 cloves of garlics
4 tablespoons of oil
1 cup of tomato sauce
2 table spoons of tomato paste
salt,black pepper, chili flakes
and half cup of water
Start to cook the ground beef with oil untilchange to color and add onion,pepper,garlic and cook well until tender.Then put tomatoes in it and cook well also.After tomatoes get soft,put other all stuffs in it.After finish to cook,add to the half cup of water and cook lower heat until water getting as a sauce . Then easiest part is starting. Let's service with tortillas every each floor and that's all.Your delicious meal is ready.
Enjoy it!!!
ROMANIA
Teacher, Cîrlejan Anica
1 Mix for Cozonac (only the dough mix is used)
2 egg yolks200 ml cold milk (from the fridge)
100 g of butter
50 ml of oil
România
Ingredients:
500 g of flour
200 g of white wine
50ml extra virgin olive oil
300 grams of honey
Salt to taste.
oil for frying q.b.
1 orange (zest and juice)
1 lemon zest
cinnamon powder to taste
sprinkles to decorate
Preparation
Put the extra virgin olive oil in a saucepan with the orange and lemon zest cut, if possible, in one piece. Heat for 3 minutes over low heat, then turn off and let cool. In a bowl, sift the flour and add the cold oil without rinds and the white wine. Mix until you get a dough similar to that of pizza. Roll out the dough into a 3 mm thin sheet.Cut the dough with the wheel cutter obtaining strips about 4 cm wide and 30/40 cm long. Fold each strip in half along its entire length and then press the dough with the fingertip at a distance of 3/4 cm as if to form pockets, after which roll each strip into a spiral. In a pan, fry the cartellate
in boiling oil until golden
Pizza 7 sfoglie
Traditional dessert from
Apulia Cerignola
ITALY
INGREDIENTS FOR THE PUFF PASTRY
250 g plain flour
25 ml oil
25 g sugar
25 ml white wine
25 ml water
INGREDIENTS FOR THE FILLING
300 g toasted and coarsely chopped almonds
175 g dark chocolate (chopped)
200 g sugar
150 g candied citron
half teaspoon of cinnamon
zest of a lemon
DECORATION
olive oil powdered sugar
To prepare the seven-sheet pizza, first knead the ingredients for the dough, adding the water a little at a time (the dough should be quite firm). Divide it into 7 loaves, 2 of which are a little larger than the others, place them in a bowl covered with a plate and leave to rest for half an hour. Meanwhile, put into a bowl the almonds, the candied citron, the sugar, the zest of a lemon, the cinnamon, the dark chocolate, and mix. After the dough has rested, roll out one of the two larger rolls, using a rolling pin.
Grease the bottom of a cake tin with oil andplace the first sheet on top (let the edges come out and brush them with oil). Cover the first layer of puff pastry with the compound. Then take another piece of pastry and roll it out so that it only covers the bottom of the cake tin and not the sides, grease it, and proceed as above, five times. Finish with the last piece of pastry, which should be the same size as the first, and fold the edges inwards. Brush with oil and bake in a preheated oven at 160° for about 50 minutes. Before unmoulding, let it cool very well and serve after at least two days dusted with powdered sugar. Enojoy you pizza 7 sfoglie!
Teacher: Vergoudi Spiridoula
Delicious Nikisianian Sarmadakia
Ingredients
It would be good to wash the rice to remove the
starch and keep it plump.
they are soft and have a silky texture.
Cabbage Rolls (Greece)
Ingredients
1 cabbage, large
salt
500 g ground beef
200 g Carolina rice
1/2 teaspoon(s) cumin
1 onion
1/3 bunch dill
1/3 bunch mint
1/3 bunch parsley
pepper
3-4 tablespoon(s) olive oil
For the sauce
70 g butter
70 g all-purpose flour
700 g water
1 chicken bouillon cube
lemon zest, of 1-2 lemons
lemon juice, of 1-2 lemons
pepper
1 tablespoon(s) olive oil
9th Primary School of Giannitsa
For the cabbage rolls
Place a pot with water on heat, add salt, and let it boil. Cut the stem of the cabbage and then, put the cabbage inside the pot with the stem side facing down. With a ladle, remove the outer leaves of the cabbage slowly and carefully. Follow the same process for 10-15 minutes until we remove all of the leaves. Transfer the leaves onto a baking pan to drain and cool.
For the stuffing
In a bowl, add the ground beef, rice, and cumin. Finely chop the onion and add it to the bowl with the ground beef.Finely chop the dill, mint, parsley, and add them to the bowl. Keep their stems aside. Add salt, pepper, olive oil, and mix well.
To assemple
Take the stems of the herbs and place them on the pot’s bottom. Cover the stems with 2-3 cabbage leaves. It would be better to use the smallest or the most “broken” leaves.Take one cabbage leaf and cut the central nerve with a knife. Add 1 tablespoon of the filling and roll. Follow the same process for the rest of the leaves. Place the cabbage rolls into the pot, one next to the other. Make sure that you do not leave a gap between them, so they do not open while boiling. Cover with a few cabbage leaves and place a dish on top in order to keep the cabbage rolls stable. Fill the pot with water up to the dish’s height level. Transfer over medium heat and boil for 1 ½ hours. While they are boiling, if needed, refill the water. You need to always keep the water level up to the dish.
For the sauce
Place a pot on heat and add the butter. As soon as it melts, add the flour and sauté. Add the water in batches, by constantly stirring with a hand whisk until the sauce thickens. Remove from the heat. Add the bouillon cube, the lemon zest and juice, pepper, olive oil, and mix.
Recipe for Lalagia
Ingredients:
1k. flour
1 tea cup of olive oil
1 sachet of yeast
water (lukewarm)
salt
Olive oil for frying
Produce
In a bowl we stir the sachet of yeast with the Lukewarm water. We add the olive oil, the salt and the flour slowly. Let the mixture rest mixture after we shape it in big sticks. In a few minutes our Lalagia are getting brown and they are ready.
Traditional recipe from Sparta Greece
Marmalade-glued wheels
( Czech Republic)
Roll out the dough into a slice about 3 mm thick. You need two identical circles for each piece of Christmas cookies. Cut a small hole in the upper wheel. Top wheel coated in powdered sugar with vanilla flavor. Cover the wheels with sour marmalade. Best made from red currants
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Students will write Christmas or New Year Eve traditional recipes from their countries
SAMOUSADES ( Greece)
Samousades (singular samosas) are a traditional Laconian dessert, something similar to the Cypriot "Tsipopita", Daktyla and Bakla.Samousades got their name from sesame in Latin sesamum, se-samum, transliterated to samu(m)-se, samusas, because of the sesame that was in the filling and on top.
WHAT YOU NEED
500 gr. Crust ,2 spoons of sugar,5spoons of sesame seeds ,1 tbsp cinnamon, ½ cup of pecans,1/2 tsp. crushed cloves, ½ nutmeg,grated
250 gr. butter
2 cups of walnuts
1/2 cup almonds, sesame seeds for sprinkling on top(optional)
For the syrup:
250 gr. Honey. 200gr sugar, 3 cups of water,1 cinnamon stick,
5 - 6 whole cloves, orange peel, 2 spoons of lemon juice
Instructions
Implementation:
Chop the walnuts, almonds and pecans and add the sugar, cinnamon and cloves.
Melt the butter at a low temperature or in the microwave. We clarify it.
Brush the leaves one by one with butter and place 4 on top of each other.
Add 1/3 of the nut mixture and roll up. We make two more rolls.
We put them in a buttered pan and brush again with butter. Wet our hands with water and sprinkle a little on the foil on top.
With a sharp knife, cut each roll into smaller pieces.
Bake in a preheated oven at 180 degrees Celsius until it gets a nice golden color.
We prepare the syrup. Put all the ingredients in a pot and after it boils, remove the foam, lower the heat and boil for five minutes.
Remove the orange peel and the cinnamon and cloves and add the lemon juice.
Pour the syrup over the dessert while it is still warm.
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