Ingredients:                                         How To Make Cake:

* a glass of flour                              Beat 2 eggs with sugar and add oil and yogurt,mix 

*  a glass of sugar                           them well. Then, add flour,vanilla,baking powder.

** a glass of yogurt,oil                   Put the mixture into the oiled tray. Bake about 40 

* 2 eggs                                             minutes. Then take it out. Enjoy your meal.

 * 1 packet of vanilla,baking powder

             Canan Demirel Özer/Çamköy Secondary School.  İlayda                                                   

    CAKE

KEŞKEK

Ingredients:                              How To Make Keşkek

* 500 gr of wheat                                First soak the wheat for keşkek overnight.

* 500 gr of lamb neck                         The next day,drain the water,put it in a pot.

* 2 onions,2 cloves of garlic               Add hot water,lamb neck,onion,garlic

* 200 gr of butter                                 butter,bay leaves,thyme,salt,black pepper

* 2 bay leaves                                        Cook for 3 hours,stirring frequently

* thyme,salt,black pepper                  adding hot water if necessary.

*enough water                                      After warming up,remove the bones of                                                             lamb neck,tear the meat,add it to the dish again

                     Canan Demirel Özer/Çamköy Secondary School/ İlayda

Rice Pilaf

Ingredients:                                    How To Make Rice Pilaf

*a tea glass of olive oil                   First we heat the oil,then we put the 

* 2 cups of rice                                 barley noodle.After fring we add butter.

* 2 tea spoons of salt                      After that we pour rice,salt and hot 

* 1 table spoon of butter                water.Then we take it to chill out.

* 2 glasses of hot water                  Enjoy your meal.

* 1 cup of barley noodle

              Canan Demirel Özer/Çamköy Secodary School/Gülen

 2 onions 1 glass of rice 1 teaspoon of cinnamon 1 teaspoon of black pepper 1 teaspoon of granulated sugar salt half a bunch of parsley a few sprigs of fresh mint 1 teaspoon of dried mint half a coffee cup of currants half a coffee cup of stuffed peanuts 1 large tomato 1 tea glass of olive oil

Olive Oil Stuffed Rolls

I used the same stuffing that I  used for the olive oil stuffed peppers. For this, onions are finely chopped and roasted in half a tea glass of olive oil. When the onions are roasted, add 1 tomato grated or robotized and mix. Washed and drained rice is added and fried slightly.  It is mixed and taken from the stove. Finally, finely chopped parsley and fresh mint are added and mixed well.  inside, it will be cooked more easily.. Finally, half a tea glass of olive oil is drizzled. Add enough water to cover the leaves, cover the pot and leave it to cook over low heat.

Ayşegül Sipahioğlu/ 19 Mayıs Secondary School

Forest Kebab 

 500 grams of beef cubed 3-4 medium potatoes 

1 medium carrot 

1 onion 

1 green pepper

 Liquid oil 

Black pepper 

1 sugar cube 

1 tablespoon tomato paste 1 tablespoon tomato sauce 2 tea glasses of peas

Meat is washed and put in the pressure cooker, enough water is added to it and cooked for 15-20 minutes.

Drain the water and put the meats aside.

Onion and pepper are chopped for cooking, sauteed in oil, our meats are added and turned over for a few more.

It is set in tomato paste, tomato sauce, salt, sugar cubes and spices and continues to be sauteed.

Potatoes, carrots and peas are added to our sauteed sauce.

Add the water remaining from our meat to the top and leave it to cook.

When the vegetables soften, they are cooked until they are dissolved.

It is cooked controlled for 20 minutes.

The bottom of the stove is turned off and rested.

Ayşegül Sipahioğlu /19 Mayıs Secondary School

Rice pudding

-Ingredients

1 l milk

250 g of rice

100 g sugar

1/2 lemon peel

1 cinnamon stick

2 tablespoons ground cinnamon

-Elaboration

Put a saucepan over the fire with plenty of water and when it starts to boil add the rice.

Chop the lemon peel and leave it for later.

Leave the rice for 10 minutes and then turn off the heat.

After the rice it’s done, drain it.

Put another saucepan on low heat with the milk and sugar.

Stir the mix until it dissolves.

When the milk starts to boil, add the drained rice, the sugar, the cinnamon stick and the chopped lemon peel.

Let it simmer for 15 minutes.

Finally, pour everything into a flat source and sprinkle it with ground cinnamon.

Keep in the fridge and serve cool.

Isabel Espín/ Marqués de los Vélez school/ Marta M.

SPANISH OMELETTE

Ingredients

-3medium-size potatoes

-4 eggs

-1 onion

-4 g of salt

Elaboration

1-Peel and wash the potatoes and slice them

2-Peel the onion and slice it

3-Heat some oil in a frying pan and fry the onion

4-When it's ready, add the potatoes

5-Break and beat the eggs in a bowl

6-Mix the eggs with the potatoes and onion

7-Add the mixture to the frying pan and let it cook over low heat

8-Flip it over and let it cook again

9-And add salt

Isabel Espín / Marqués de los Vélez School / Sara B

Ingredients:

-500 ml of milk

-2 eggs

-½ 

-70g of sugar

- Salt

-Lemon zest 

- Lemon tree leaves

-Olive oil

-icing sugar and cinnamon

Elaboration:

- First, beat the eggs and mix with the milk, the lemon zest, the salt, the sugar.

-Next, add some flour until obtaining a dough without lumps (similar to the texture of custards) 

-When the oiis hot, soak the lemon tree leaves in the doughput them into the pan. Once they are well browned, they are removed.

-Finally, still hot, dip them through the mixture of cinnamon and icing sugar on both sides.

paparajotes

Isabel Espín / Marqués de los Vélez School / Lucía F.

INGREDIENTS 

275 ml of milk for the chocolate 

 lemon peel

ELABORATION 

1.- In a saucepan put the milk to infuse       

with the lemon peels, the cinnamon stick and a little ground cinnamon. 

2.- Once it starts to boil, remove and reserve about 30 minutes with a lid on.

3.- Heat the other part of the milk. nce it is add the chocolate and butter. Stir well to make the chocolate cream for the chocolate layers.

4.- In a deep plate, moist the cookies one by one. Be careful not to get too soggy. Now we will start to assemble the cake.

5.- Cover the cookie base and continue with layers of chocolate, layer of cookies and so on until reaching the top. We can serve it at room temperature or very cold from the fridge.

6.-  Enjoy your meal !

COOKIES AND CHOCOLATE CAKE

Isabel Espín / Marqués de los Vélez School / Doaa H.

GARLIC PRAWNS

ELABORATION

Isabel Espín / Marqués de los Vélez School / Safae A.

Zarangollo Murciano

Ingredients:

1 onion

1 zucchini

2 eggs

Elaboration:

First cut the zucchini and onion into slices.

Then fry the zucchini and onion in the pan with hot olive oil.

Next season the zucchini and onion and pour the eggs.

Finally stir until the egg is set.

Isabel Espín / Marqués de los Vélez School / María L.

HAM CROQUETTES

INGREDIENTS:

ELABORATION:

1. First of all, chop the onion very fine.

2. Put some butter in a frying pan, and when it is melted, add the onion.

3. Then, when the onion is golden, add the ham, chopped in small pieces.

4. After about 2 minutes, add the flour and stir over low heat.

5. When the mix is toasted, add the milk slowly and keep on stirring.

6. Next, when the mix is compact, remove from the fire and let it cool in the fridge.

7. After that, make balls with your hands.

8. Dip the balls in beaten egg and breadcrumbs.

9. Then fry in very hot olive oil.

10. And finally, enjoy this meal!

Isabel Espín / Marqués de los Vélez School / María D

                 INGREDIENTS

5 tomatoes

1/2 Green pepper  

½ Cucumber

2 Garlic 

1/2 Water

50g Bread 

Extra virgen olivé oil

Vinegar

Salt

         ELABORATION             

1-Peel and chop the green pepper, the cucumber and the garlic

3- Chop the tomatoes as well.

4-Add the vegetables inot a cook processor or mixer.

4- Pour the water. the bread, the olive oil and the vinegar andseason with a pinch of salt.

5- Kepp in the fridge for 2 hours.

6- Serve cool in a bowl.

GAZPACHO ANDALUZ

Isabel Espín / Marqués de los Vélez School / Meryem E.

     Ingredients

    Elaboration

1. Slice the vegetables in slices.

2. Heat some olive oil in a frying pan.

3. Saute the garlic and the onion for a few minutes. Then, add the greee peppers and saute for a few minutes.

4. Next, add the zuchini unpeeled and let it cook for another few minutes.

5. Finally add the grated tomato.

6. Cook everything over low heat until the tomato is fried.

And your dish is ready to be served!

Isabel Espín / Marqués de los Vélez School / Manar H.

MURCIAN PISTO

Process:Harvest the pulses separately and bring them together. Let's cook in water by adding other ingredients.

AŞURE

Ayşegül Sipahioğlu/19 Mayıs Secondary School / Zeynep

Ingredients

Gather the ingredients.Bring water and sugar to a boil in an ibrik. If you do not have an ibrik, a small saucepan will work.Remove from heat and add coffee and cardamom.Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.Again, return to heat, allowing to foam and remove from heat again.Pour into 2 demitasse cups, and let them sit for a few minutes so the grounds can settle to the bottom of the cups. If using a cardamom pod, it can be served with the coffee for added flavor. Serve and enjoy!

TURKISH COFFEE

Ayşegül Sipahioğlu/19 Mayıs Secondary School / FIRAT

  MENEMEN

Ingredients: two green peppers, two tomatoes, two eggs, oil, salt

First; chop the peppers and tomatoes. Second; fry the peppers in a pan. Next; add the chopped tomatoes and fry them. Then; crack two eggs and whisk with salt. Pour the eggs into pan. Fry for a minute. Finally, serve hot with fresh bread. Enjoy your meal. 

Özlem Gençtürk/Ergenekon Secondary School/Yakup 

                                            MANTI

Ingredients:                                                                                   Process

2 cups of flour                                                      Mix all the ingredients and

1teaspoon of salt                                                  have dough.Roll the dough

1 egg                                                                        and cut pieces for putting

water                                                                       mince in it.Boll them and

mince                                                                       melt butter and yogurt on

butter

yogurt

Seval ÜNALAN/Ergenekon Secondary School/ Gizem

                              GÖZLEME

Ingredients: 3 Cups of floor, water,salt,oil.spinach,cheese

Process

First cut the spinach and add oil and chesse in it.Then knead the dough and roll it.After that put the spinach and cheese in it.After cook on a pan.it is ready

Seval Ünalan/Ergenekon Secondary School/Eylül

 YOGHURT SOUP(YOĞURT ÇORBASI

Ingredients:   5 glasses of water,1/2 cup of rice,1 egg,some flour,1 glass of yoghurt,some salt,some dried mint                                                          

Process:Firstly,put the water in a pot and boil it.Second, put the rice in to the boiling water.Cook it until the rice soften.Next,mix the egg ,flour and the yoghurt in a bowl.After that,add the mixture into cooked rice and stir it.Then,cook it about 10 minutes,turn off the stove and add the salt.Finally add the dried mint on the top.Bon Appetit.

      Vicdan Korkmaz Işık /Semiha İsen Secondary School/Ayşenur Y

                           Arapaşı

ıngredients:

For soup:Chicken,water.salt,peper,butter,tomato souce

For Dough:Flour,water,salt

Process:

 First cut the chicken into small pieces and boil the water then put the chicken,tomato souce,salt ,butter in it and boil them then for dough boil the water and put the flour ın ıt and mix very well   for ten minutes.Lastly when the dough ıs cold you can enjoy the soup with dough

Seval ünalan/Ergenekon Secondary School/Merve

                                   İçli Kete

Ingredients:

2 cups of flour,salt,sesame,water

Process:First put the water,flour and salt in a bowl and knead.Then roll the dough and shape them.After that fry one cup of flour and put ın the shaped dough. You can pur sesaseme on ıt.After cook ıt ın a pan, you can enjoy with tea. 

Seval Ünalan/Ergenekon Secondary School/Rabia

SEMOLINA DESSERT(İRMİK HELVASI)

Ingredients:Four tablespoons of butter,a glass of semolina,a glass of sugar,a glass of milk,a glass of water

Process:First,cook sugar,milk and water in a pot until sugar melts.Second,melt the butter in a seperate pot.Next,add the semolina into the melted butter and roast.Add the sherbet (mixture of sugar,milk and water) into roasted semolina.Then,cook the semolina until it absorbs its sherbet.Finally turn off the stove .Bon Appetit

           Vicdan Korkmaz Işık /Semiha İsen Secondary School/Elif Naz Ö

             SÜTLAÇ

Ingredients:Four glasses of milk,half a glass of rice,1 glass of water,1,5 cups of sugar,1 tablespoon of rice flour,1 teaspoon of cinnamon

Process:First boil 4 glasses of milk.Second,wash the rice and cook it with water.Boil the rice until it absorbs its water.Next,mash the rice flour with 1 glass of cold milk in a bowl.Then,add boiled rice and the mixture of rice flour into  boiling milk.Cook it about 10 minutes.After that,add the sugar and stir.Finally,put the sütlaç into the bowls and serve hot.Bon Appetit

    Vicdan Korkmaz Işık/Semiha İsen Secondary School/Büşra Nur K

NOODLE WITH CHEESE(PEYNİRLİ ERİŞTE) 

Ingredients:Half a kilo of noodles,two tablespoons of butter,one and  half liter of water,a slice of cheese

Process:First,boil the water in a pot,Second,put the noodles into the boiling water.Boil them until they soften.Next,drain the noodles with a strainer.Then melt the butter in a pan and pour it over the noodles.Finally,add the cheese on the top.If you want,you can add a pinch of parsley on the top.Serve hot.Enjoy your meal.

Vicdan Korkmaz Işık/Semiha İsen Secondary School/Efe Buğra B

                               ÇILBIR

Ingredients:1 clove of garlic,2 eggs,1 tablespoon of butter,1 glass of yoghurt

Process:First mash the garlic,Second pour the yoghurt into a bowl and add the mashed garlic in it.Then,melt the butter in a pan and crack the eggs in it.After that,add the mixture of yoghurt into the pan.Finally,cook the mixture.Serve hot.

Vicdan Korkmaz Işık /Semiha İsen Secondary School /Zeynep Ela D

Ingredients: 2 tablespoon of butter, 3 tablespoon of flour, 1 cup of boiled grape juice, 2 cups of water.

First, put the butter and flour into a pan and fry the flour until it becomes light brown. Second pour the grape juice and water on the flour and mix constantly until it boils. Then, pour the mixture into cups and serve when it cools down. You can serve it with some walnut on it.

Özlem Gençtürk / Ergenekon Secondary School / Sudenaz

        ASİDE

Ingredients: 2 tablespoon of butter, 1 tablespoon of pine nuts, 1 cup of semolina, 1 cup of water, 1 cup of milk, 1 cup of sugar

First, put the butter and pine nuts into a pan and fry pine nuts. Second, add semolina into the pan and fry until it becomes light brown. Then, pour the the sugar, water and milk and whisk constantly. Close the cover of the pan and cook until it becomes waterless. Turn off the cooker and wait for 10 minutes. Then you can serve it with some cinnamon. 

Özlem Gençtürk / Ergenekon Secondary School / İrem

         HELVA

Crêpes

Ingredients : 125 gr of flour,2 eggs,250 ml milk,50g butter,5 grams of sugar,1 pinch of salt,1 teaspoon of butter to spread the pan

Steps to elaboration

Melt the butter by putting it in the microwave for 30 to 40 seconds.

Put the milk, melted butter and eggs in a blender glass. Add the flour, sugar, and salt. Grind all the ingredients and pass the mixture through a strainer to remove any clumps it may have. 

Brush a skillet with a teaspoon of butter. Heat the skillet over medium heat. 

Pour in some batter and spread it well throughout the pan. When it starts to set, flip it over and cook briefly on the other side. Repeat the operation until all the dough is finished

Then you can accompany them with whatever you like best

Delicious!

Adrià P.

CATALAN SAUSAGE WITH BEANS

This is a traditional food from Spain, specifically Catalonia.

Ingredients: 1 Catalan sausage, 200 grams of white beans, Garlic and parsley, Sweet paprika (optional). "All i oli" (optional, but highly). A pinch of salt.

Preparation:

Pass the sausages on the grill or grill them. Cook until they are toasted on the outside and tender on the inside. If you decide to grill them, you don't need a lot of oil.

In a frying pan, stir fry the beans. You can buy them cooked or cook them yourself before. If you cook them you will be more to your liking.

When the beans are almost ready, add the garlic and parsley to the frying pan. It will give it a great touch. Then add a pinch of sweet paprika (optional).

Next, add a drizzle of olive oil and a little salt.

Stir fry for about two minutes until lightly toasted and you are ready to serve. If you want, put a little "all i oli" next to you. 

And now, enjoy it !!!

Abril A., Bruna G, Ruth E.

BREAD WITH TOMATO

INGREDIENTS: Bread,Tomato,Oil ,Toaster

HOW TO DO IT: 

First of all you take the bread and put it in the toaster for a minute turning it on both sides while toasting, take the tomato and cut it in half. As soon as you have the tomato cut in half, you take one of the two and you must spread it  all over the bread so that everything is full of tomato. If you want and you can put oil to accompany it and give it a better taste. You already did it !!!

Eloi C, Kilian H, Lia S

PANELLETS DE PINYONS 

(pine nut panellets) 

    Instructions 

 To make the caramel sauce:    we introduce 150 gr of the sugar and 40 ml of water into a cooking bowl and we heat the pot. We stir without stopping. When it is golden we put it in the flan molds. 

To make the egg flan: 

  In a recipient we put 4 eggs, 4 spoons of sugar and we mix with a mixer. Then we add 100 ml for each egg and we mix. Finally we add a trickle of lemon and spoon of cinnamon powder and we mix again. Now we introduce the egg flam into the flan molds . 

To cook the flan:

 We put the flan molds in a pot with water until half, cover the pot and put it in a cooking pot over low heat for 25 minutes.  Finally we put the egg flan in the fridge for two hours.   Then we can eat the egg flan 

    Marcel M.     Clara V. 

CREMA CATALANA

(CATALAN CREAM)

INGREDIENTS:1 litre the milk, 6 eggs yolks, 200g of sugar, 40g cornstarch, lemon peel, Cinnamon on branch

 HOW TO DO IT: 

1)In a saucepan boil 2/3 of the milk. 

2)Then we will add a piece of lemon peel. Then we add the cinnamon. And we heat it up

3)Then in a separate bowl we put the egg yolks and mix them. 

4)Then when we have the yolks mixed we put 1/3 of the milk that we have not heated, and we incorporate the sugar. 

5)Then add the cornstarch or the type of flour we want, and stir well to dissolve it.

6)When we finish, we return to the first step with the milk, when it is already hot we can remove the lemon peel and cinnamon

7)And we go back to the other step of the yolks, we take the flight where the mixture is, and we put it in a colander so that there is no piece of eggshell left

8)We put the pan back on medium-low heat and with a spoon we stir it little by little. 

9)After a few minutes, the cream will be thick and we can't go without cooking.

10) When we have it well cooked we take as many bowls as we need and spread the cream on them.

11)When finished we cover it with cling film and let it cool for a few minutes, and when it is cold we put it in the fridge. 

12)When a few minutes have passed we take it out of the fridge and then it depends on each one we can burn the top or not, if we don't burn it, we can decorate it with sugar on top.

Jana T. Ingrid C, Tània L

TRUITA DE PATATES 

(Spanish omelette)

Ingredients:  4 potatoes,  5 eggs, 1 onion (optional), 1 paella pan 

Preparation: 

1. Peel the potatoes and cut them in small pieces

 2. Fry the potatoes in a paella pan with sunflower oil

3. Beat the eggs

4. When the potatoes are done put the oil in another container

 5. Then, put the eggs in the paella pan with the potatoes.

6. Make the omelette and once it is done on one side you turn it so that is done on the other side

Judith G, Martina T, Roger V, Nuria S. 

Octopuses with golden chanterelle mushrooms

INGREDIENTS:1kg. fresh Octopuses,300gr. fresh golden chanterelle mushrooms,a few bay leaves,olive oil,parsley,3 garlic

HOW TO DO IT?

Bring salt water to boil with the bay leaves,and boil the octopuses for about 20 minutes.

So while the octopuses are cooking, we can clean the golden chanterelle mushrooms.

In a frying pan with a drizzle of olive oil brown a little garlic.

We put the octopuses in it,and let them toast little by little. Turn it around from time to time. Once done, we reserve them. In the same pan add a little more oil, garlic and parsley, and then the golden chanterelles. Make a mountain of octopuses and cover it with mushrooms.

Bon Appetit!

Ariadna C.

Ingredients: 1 eggplant,1 red pepper,2 onions,1 head of garlic,3 tomatoes,extra virgin olive oil,gross salt

Elaboration:

We wash and dry the eggplant, peppers and tomatoes. We remove the outer layer of the onions and the head of garlic. Pick the eggplant with a shipe knife so that it does not burst with the heat of the oven

We place all  the vegetables on a baking sheet, except the tomatoes, and we water them with a little extra virgin olive oil. We put the tray in the oven preheated to 170ºC for one hour. Turn the vegetables over, add the tomatoes to the tray and grill for 30 more minutes.

Depending on the size of the vegetables, especially the onions, the time may need to be adjusted, so the time indicated is merely indicative. We check that the vegetables are tender before removing the tray from the oven and let them cool to be able to remove the skin and seeds from the pepper and eggplant. We remove the outer layers of the onions and chop them. We also remove, pressing slightly, the garlic cloves from the roasted head. We are arranging all the ingredients on a plate, to which we will add a pinch of gross salt and the juices from the roast. Some also add a few drops of vinegar to it.

Oriol S, Sara B

Galetes amb xocolata 

Cookies

INGREDIENTS: Butter 135g, 1 egg, 100g of chocolate,  100g of

 brown sugar, 100g of white sugar, 180g of flour 

and 8g baking powder

HOW TO DO IT:  Preheat the oven to 180 degrees C., In a large bowl, place the butter and egg. Add sugars, browns and whites, and mix until lightly fluffy. Then add the flour and baking powder.  Add the chocolate. Make balls and place them, slightly apart from each other, on a baking sheet.Bake in the oven for about 10-12 minutes.

Aleix F. 

         MENEMEN

 Ingredients:Two green pepper,olive oil,two tomatoes,two eggs,salt,black pepper

Process:First,chop green peppers and dice tomatoes.Second, heat olive oil in a frying pan and add peppers in it.After pepper soften add tomatoes.Cook them about five minutes.Crack eggs into the mixture.Add salt and black pepper.Bon Appetit!

Züleyha TERCAN/Semiha İsen Secondary School/Ufuk

               LENTIL SOUP

Ingredients:A glass of lentils,an onion,a potato,a tbsp tomato paste,,some olive oil,salt,mint,four glasses of water

Process:First;wash lentils and put them in a pot.Second,dice the vegetables and add them into the pot.Next,add tomato paste ,salt,mint,olive oil.Pour water into the pan and boil the mixture about twenty minutes.Finaly,blend the soup and serve it hot.Squeze as much lemon as you want.Bon Appetit!

Züleyha TERCAN/Semiha İsen Secondary School/Reyhan

                            MENEMEN

Ingredients:Two tablespoons of oil,three green peppers,three medium tomatoes,half a teaspoon of salt,three eggs

Process:First chop the peppers,Put the oil and the peppers in a pan and fry them until the colour of the peppers turn.Then,peel and dice the tomatoes.Add the diced tomatoes into the pan.Close the lid and wait for the tomatoes to cook well.Then you can add a little boiling water if the tomatoes are not very juicy.After the tomatoes are cooked,you can crack the eggs.You can whisk the eggs in a seperate bowl and add them or you can crack them into the pan and mix them in the pan.Next,add salt,any spices and wait until the eggs are cooked .If you want to add cheddar cheese,you can add the cheese on the top at this stage.Serve hot

Vicdan Korkmaz Işık /Semiha isen Secondary School/Kemal Oğuz K

  ÇİĞ KÖFTE(RAW MEATBALL)

Ingredients:Half a kilo of fine bulgur,two cloves of garlic,a teaspoon of salt,two tablespoons of tomato paste,a tablespoon of pepper paste,a bunch of parsley,a tablespoon of isot,one grated onion,two tablesopoons of mince,half a glass of olive oil,

Process:First put the fine bulgur in the tray.Second,add all the ingredients except the parsley and the olive oil in the tray.Next,knead for 1 hour.After kneading ,the process is over.Finally,add the parsley and olive oil.Serve it with lemon and lettuce

Vicdan Korkmaz Işık/Semiha İsen Secondary School/Ali İlhan A