Contents:

Chapter 1. Christmas and New Year Traditional Recipes

1.1 Romanian Traditional Sweets                                                                 p. 4

1.2. Italian Traditional Sweets                                                                    p. 22

1.3. Turkish Traditional Sweets                                                                   p. 28

1.4. Portuguese Traditional Sweets                                                            p. 38

1.5. Italian popular cakes                                                                           p. 47

Chapter 2. Easter recipes

2.1 Romanian Traditional recipes                                                               p. 52

2.2 Italian Traditional recipes                                                                   p. 65

Chapter 3. Ramadan recipes                                                                    p. 75

Chapter 1. Christmas and New Year's Day Traditional Recipes

1.1 Romanian Traditional Sweets

Cozonac cu nucă (Walnut roll)

A recipe made by Constantin Andreea Mirela, 11th grade

Vlad Georgiana-Lucia, 11th grade

Georgiana Lucia Vlad, 11th grade

Antoche Andreea Violeta, 11th grade

  Romanian fruit tart

Dragoi Mona, 11th grade

Bute Teodor, 10th grade & Bernea Mihaela, 9th grade

Cornulețe (Traditional Romanian Pastries)

Chelici Anamaria, 11th grade

Pirvu Bianca Aurelia, 11th grade

Găluște cu prune (Plum Dumplings)

Turte/ Pelincile Domnului/ Scutecele Domnului (Christmas cake/ Diapers of Jesus Christ)

Vlad Georgiana Lucia, 11th grade

Poale'n brâu/ Brânzoiace/ Soft cakes filled with cheese

Vlad Georgiana Lucia, 11th grade

Sărățele cu brânză/ Cheese Sticks

Vlad Georgiana Lucia, 11th grade

Învârtita - plăcinta/ Traditional Moldavian Rotated Pie

Chipăilă Anuța-11th grade

Fursecuri cu nuci sau stafide/ Cookies with walnuts or raisins

Asiminei Cătălin, 11th grade, Vlad Georgiana Lucia, 11th grade, Mînjineanu Mădălina, 11th grade, Ticiu I.G, 11th grade

  Ischler

     CIORANEANU RAREȘ, 11th grade

MINI MUFFINS

Ingredients:

125 g flour

2 eggs

125 g sugar

125 g butter

2 spoons milk

Vanilla extract

10 g baking powder

Pinch of salt

Directions:

Mix the dry ingredients (flour, baking powder, salt).In a mixer beat the butter with the sugar until creamy, add the vanilla extract, the eggs one by one, the milk and continue to beat for 3 minutes. Add gradually the dry ingredients and continue beating with the mixer. To make them more attractive you can add food coloring . Fill the muffin cups and bake the mini muffins for 20-22 minutes. The icing is optional.

Mini-brioșe/ Mini muffins

LAZARICA DARIUS, 11th grade

CHOCOLATE SPONGE CAKE

Ingredients:

5 eggs

2 cups flour 

1 cup sugar

200 g butter, melted

300 g chocolate

10 g baking powder

Directions:

Melt the butter and chocolate and let it cool. Whip the egg whites until foamy for about 15 minutes. In a mixer beat the egg yolks with the sugar adding melted chocolate and butter. Incorporate gradually the foam and the dry ingredients. Pour the batter in two small baking pans and bake the cake for about 25 minutes.

SAMOILLE MIRELA, DEMETER ANNA, 11th grade

Chec cu ciocolata/ Chocolate Sponge cake

1.2. Italian Traditional Sweets

Ingredients

 780 grams all purpose flour 

4 teaspoons baking powder

1 teaspoon cloves

1/2 teaspoon cinnamon

60 gr. unsweetened cocoa powder 

500 gr. coarsely ground almond 

6 eggs extra large, room temperature

500 gr. honey  slight warmed

250 gr. granulated sugar

zest of 2 oranges

juice of 1 orange

1 teaspoon pure vanilla extract

Good quality chocolate for glazing.

Mostaccioli

Instructions

Preheat oven to 180° C 

Preparation

In a large mixing bowl, sift together dry ingredients. (flour, baking powder, cloves, cinnamon, and cocoa).

Add ground almonds and incorporate with the dry ingredients. Set aside.

In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, beat the eggs for 2-3 minutes.

Add honey. Continue to whisk until well thickened.

Add sugar. Beat well.

Add orange zest, juice and extract.

Switch to paddle attachment. Add flour mixture until just combined. (Dough will be soft and sticky).

Working with dough in small batches, place on well-floured wooden board and roll out to 1/4 - 1/2" thick. 

With a rhombus-shaped cutter or with a knife cut dough 

Place on cookie sheets.

Continue until all the dough has been shaped. Leftover dough trimmings  can be re-rolled. 

Bake at 180° C for about 15-18 minutes or until firm to touch.

Let cool completely before glazing with chocolate.

Gaetano D'Avino

ROCCOCO

INGREDIENTS FOR  ROCCOC

Almonds 100 g 00 flour 250 g Sugar 250 g Candied citron 100 g Pisto 2 g Orange peel to taste Water at room temperature 87 g Baking soda 1 pinch Eggs for brushing 1

PREPARATION

To prepare the roccocò, start by roasting the almonds with the skin. To do this, simply place them on a dripping pan and put them in a preheated oven at 180 ° for 5 minutes. Once toasted, take them out of the oven, let them cool for a few moments, then pour 50 grams into a mixer and blend until you get a sufficiently sandy mixture; keep the others aside.Cut the candied citron into cubes and dedicate yourself to the dough: in a bowl, combine the 00 flour with the sugar and bicarbonate (if you want to respect the traditional recipe, use food ammonia instead of bicarbonate, in the same doses), then mix of spices indicated (or in compliance with the traditional recipe, the pisto),and chopped almonds. Grate the zest of ¼ of an orange and mix by pouring water at room temperature and a drizzle until the dough is very compact and dry.Add the diced cedar together with 50 grams of whole almonds, also mix these with the mixture and then transfer everything to the work surface. Continue to knead until you get a smooth dough.Work the dough with your hands until you get a roll from which you can receive 11 pieces of about 75 grams each, simply peeling off with your hands, to preserve the integrity of the whole almonds.

Francesca Geografo

From the pieces, make bigoli about 20 centimeters long, then join the two ends to form a donut.Pinch the two ends with your fingers to seal them, so that they keep their shape during cooking. Transfer the donuts to a baking tray lined with parchment paper and brush the surface with lightly beaten egg. If you decide to add the optional 30 grams of almonds to decorate the surface you can do it now, after brushing the donuts.Bake in a preheated oven at 180 ° for 25 minutes, until they are slightly golden. Before serving your roccocò, let them cool completely on a wire rack. At this point your roccocò will be ready to be tasted.

Struffoli

Ingredients

 600 gr. flour

3 teaspoons baking powder

pinch salt

1 zest orange

 3/4 tablespoons sugar

3 tablespoons  Orange Juice

3 eggs

TOPPING

250 ml honey

Sprinkle with very small coloured candies

Instructions

In a large bowl whisk together the flour, the baking powder and the salt, then add the butter, orange zest, sugar and  orange juice, start to combine with a fork until crumbly.

Add the eggs one at a time and mix to combine, when almost combined move the mix to a lightly floured flat surface add an extra 1 - 1/2 tablespoons flour and knead together to form a soft dough.  Cover with a clean  serviette and let rest 30 minutes.

Place the dough on a lightly floured surface and roll into thin ropes 1/4 inch in diameter.  Cut to make small cubes and roll each cube into a ball slightly smaller than a marble. Try to make them all the same size.

In a medium pot add 2-3 inches of oil and heat to 350°F add the struffoli (in batches) turning a couple of times and when golden drain on a paper towel lined plate and let cool.

While struffoli are cooling in a large pan on low / medium heat, heat the honey until warm and slightly watery. Add the cooled struffoli and mix to coat, then sprinkle with sprinkles and slivered almonds.

Then form the honey balls into desired shape.  Let the finished Struffoli sit until the honey solidifies (approximately 1 1/2 - 2 hours) and then serve.  

Sara Giugliano

1.3 Turkish Traditional Sweets

Ingredients

Fırın sütlaç

Şekerpare

Feyza Nur Arslan

Semolina

Tuğba Güzel

Sufle

Beyza Toksuk

 Tel Kadayif

Büşra Gençaslan

1. 4. Portuguese Traditional                                Sweets

Ingredients:

3 cups of flour

1 cup of sugar

3 eggs (room temp)

6 tbsp of salted butter (softened)

2 tsp of baking powder

1 tbsp of Anis Liquor or 1 teaspoon lemon zest

Icing:

1/2 cup confectioners sugar

2 tsp of milk

1 drop of vanilla flavoring

Christmas sprinkles, colored sugars to decorate

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy

Add the eggs and Anis and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball.

You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs. The batter will be soft but firm enough to handle.

You can also spoon the batter and make balls and roll instead of cutting it into logs.

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form and shape into desired shapes such as candy canes, wreaths, letters, etc.

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18  minutes or until slightly golden brown.

Lift one and look under neath to find a golden crust bottom.

Let them cool slightly before decorating.

Make icing by mixing the confectioners sugar, milk and vanilla until very smooth and creamy.

Brush icing on cookies and dip into the decorations or sprinkle onto the sugar before it hardens.

http://portuguesediner.com/tiamaria/tag/portuguese-christmas-dessert/

Ingredients:

2 tablespoons of Corn starch

5 tablespoons of sugar

3 egg yolks 

2 cups whole milk

1/2  stick of cinnamon

1 slice lemon peel

Instructions:

In a medium bowl, beat the eggs and the milk with a whisk until well incorporated.

Add the cornflour and sugar and mix well.

Add the lemon peel and cinnamon stick and heat in a saucepan on low – medium heat stirring continuously.

Do not let the custard boil. If it begins to boil remove from heat to cool down while stirring.

The custard should be thick enough to coat the spoon like pudding.

Pour into a serving platter or individual ramekins and let cool to room temperature.

Ingredients

Instructions

Place all ingredients except coating mix of sugar and cinnamon, into a large bowl and mix well. Scoop out about 1 tablespoon of the dough and form into balls.

Make sugar coating by combining sugar and cinnamon in a small bowl. Dip each ball into the mixture and place on cookie sheet.

The dough will be dry when you make the balls just pack it firmly.

Flatten the cookies into a cookie shape about 2-3 inches wide.

Cook for about 8-10 minutes until the cookies are slightly browned on the bottom.

Ingredients:

10 brown eggs (room temp)

1 1/2 cups sugar

2 cups sifted flour

1/4 tsp salt

1 tsp baking powder

1 tsp (grated lemon peel – Optional)

Preparations:

Make sure your eggs are room temp or place them in a bowl of warm water for about 15 minutes.

 In a large bowl beat the eggs until foamy. Add sugar and beat for at least 20 minutes until batter becomes very thick,  stiff peaks. (Add lemon at this point if desired)

When the batter is ready, add the flour mixture very slowly 1/4 cup at a time on low speed or fold in with a spatula.  

This should only take about 3-5 minutes. (Don’t over beat, this is important)  

Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Poor batter into the pan and shake slightly to spread evenly.  

Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean. 

Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.

http://portuguesediner.com/tiamaria/pao-de-lo-portuguese-sponge-cake/

When the batter is ready, add the flour mixture very slowly 1/4 cup at a time on low speed or fold in with a spatula.  

This should only take about 3-5 minutes. (Don’t over beat, this is important)  

Grease a large tube pan. (Aluminum works best). If your pan is smaller, line the top few inches of the cake pan with parchment paper in case the batter rises over the top. Poor batter into the pan and shake slightly to spread evenly.  

Cook at 350 degrees F. for 45 minutes or until a toothpick comes out clean. 

Let the cake cool for about 10 minutes. Invert the cake pan right side up onto a serving dish.

http://portuguesediner.com/tiamaria/pao-de-lo-portuguese-sponge-cake/

Graffe

Ingredients:

460 gr. manitoba flour, 300 gr potatoes, 2 whole eggs, 100 gr water 50 gr soft butter,50 gr custer sugar, a tea spon of dried yeast, 8 gr. sal, seeds peanuts oil tofry

Flavours: orange and lemn zest, a vanila pod

Method:

Boil the potatoes, let them become cool, add the yeast, the flour and mix to obtain  a firm dough, add the butter anf let it to incorrate to the dough. 

Laeve the dough to rise at the temperture of about 28°C till it doubles its volume.

On a work table roll out the dough at one cm thick, give a round shape with  hole in the middle, Let them raise again and then fry in hot oil

1. 5. ITALIAN  Popular CAKES

SHORTCRUST PASTRY  SWEETS

TARTS, BISCUTS AND FILLED BISCUITS

ingredients for 500 gr:

500 gr,00 flour

2 whole eggs

250 gr cold butter

200 gr powdered sugar

 1 lemon zest

Method:

Put all the ingrsdients in a bowl  and mix them quicky.

Wrap the dough in a cling film and leave it for 1/2 hour in  the fridge.

After this roll out the dough and give i t the shape you need for the products you want to prepare

Different sweets but sweets: ice creams

CHOCOLATES

Melt the 70% cocoa chocolate for the external of chocolates.

In the meanwhile prepare the filling:

200 gr. chocolate

20 gr cocoa butter

30 gr cream

15 gr liqueur t.t.

  When  the cocoa butter and cream are at 50° C, add chocolate and let it melt. When it is melt add the liqueur and leave the mixture to stabilize in the fridge, at a temperature of +4° for 2 hours. Use this mixture to stuff the chocolates previously prepared in special molds.

Chapter 2. Easter recipes

2.1. Romanian traditional Recipes

 Pască 

https://www.jocooks.com/recipes/pasca-romanian-easter-bread/ 

Moldoveanu Ionela, 13 Q

LTA D. Motoc, Gl

COZONAC (EASTER CAKE)