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collaborative theme
the
(typical) FOOD
from my country
2019-2020
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Our schools
ITALY GREECE
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Primary School Clusone (BG) - Kindergarten of Mesochori
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This book is the result of cooperation between our schools within eTwinning project "Postcards from Europe". The topic of our cooperation concerns the typical food of each country and exchanges of recipes/cards between us via the conventional post office. But the pandemic of COVID-19 and the closure of our schools made us find this way of exchange, through an ebook. We hope you like it!
Students and teachers from
Clusone, Italy and Mesochori, Greece.
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600 ml of fresh milk
6 tablespoons white sugar
2 sachets of vanilla powder
4 tablespoons corn flour
cinnamon
Dissolve the sugar in a glass of warm milk.
In a small saucepan pour the remaining milk, vanilla and corn flour and stir over medium heat. Once it starts to heat up, add the sugar and milk mixture and continue to stir. Remove from the heat when it begins to thicken. Serve in glass bowls and sprinkle with cinnamon.
Vanilla Cream
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About 720 gr. of flour, 1 sachet of dry yeast, 1 tbsp. chopped sugar, 1 tbsp. chopped salt, lukewarm water as it gets.
Knead everything together, cover for about an hour until it doubles in volume. Bake at 200 degrees.
Good appetite!
Homemade bread
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1 cup roasted almonds
500 g melted chocolate couverture
Implementation:
In a bowl, melt the chocolate and add the almonds.
With a spoon leave spoon-by-spoon and form chocolates or use molds
Let them cool and enjoy!
Chocolates
with almonds
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2 cups sugar - 4 eggs - 250 gr. butter - 1/2 cup milk
1/2 cup Orange juice - Orange zest
1 kg of flour (maybe a little more) - 4 tbsp. baking powder
vanilla aroma - 1/2 tbsp. soda - 1/2 tbsp. salt
Beat the butter with the sugar very well. Add the eggs one by one. Add the milk with the juice and the zest. In another bowl, mix all the solid ingredients with half the flour and start adding this mixture to the other. Add as much flour as needed. Leave the dough for a quarter to rest, shape the cookies into the shapes we want. Bake at 180 ° for 10 '-20', depending on the size. Have a nice Easter!
Easter cookies
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350 gr. Sugar - 250 gr. butter
3 eggs and 1 more egg separately.
1/2 cup milk - 1/2 cup orange juice
1 orange, zest
1 sachet of dry yeast - 1 kg of flour for all uses
Add the yeast sachet to the flour. In the mixer, beat the sugar with the butter for 5 min. Add the three eggs the milk, the orange juice and the zest. After the ingredients are well homogenized, add the flour with the yeast. Knead the mixture by hand until it becomes soft and firm. Divide the dough into 4 pieces and form strings, join the strings in pairs and knit them. Beat the egg with a fork and brush the surface of the tsoureki with a brush. Bake in a preheated oven at 180 ° C for 45'-50 'and ... we wish you a Happy Easter!
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Easter “Tsoureki”
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CASONCELLI
Ingredients for the filling: breadcrumbs, parmesan, eggs, meat, minced for salami, roasted meat, amaretti, sultanas, garlic, parsley, salt, pepper
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CASONCELLI
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polenta
CORN FLOUR
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We eat polenta instead of bread, it is excellent with salami, cheese, mushrooms, roast, rolls, birds, bush meat.
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Scarpinocc
pasta filled with cheese
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season with melted butter and sage
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collaborative theme
the
(typical) FOOD
from my country
2019-2020

Our schools
ITALY GREECE
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Primary School Clusone (BG) - Kindergarten of Mesochori
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This book is the result of cooperation between our schools within eTwinning project "Postcards from Europe". The topic of our cooperation concerns the typical food of each country and exchanges of recipes/cards between us via the conventional post office. But the pandemic of COVID-19 and the closure of our schools made us find this way of exchange, through an ebook. We hope you like it!
Students and teachers from
Clusone, Italy and Mesochori, Greece.
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600 ml of fresh milk
6 tablespoons white sugar
2 sachets of vanilla powder
4 tablespoons corn flour
cinnamon
Dissolve the sugar in a glass of warm milk.
In a small saucepan pour the remaining milk, vanilla and corn flour and stir over medium heat. Once it starts to heat up, add the sugar and milk mixture and continue to stir. Remove from the heat when it begins to thicken. Serve in glass bowls and sprinkle with cinnamon.
Vanilla Cream
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