Sustainable table - eat healthy across Europe

Students’ cookbook

Argument

This e-book is a fine result of a successful collaboration between five European colleges within the eTwinning project Sustainability in the kitchen: eat healthy across Europe: ▪ Colegiul Economic „ George Barițiu” (Romania) ▪ Turističko-ugostiteljska i prehrambena skola Bjelovar (Croatia) ▪ I.P.S.S.E.O.A ”Mediterraneo” (Italy) ▪ Powiatowe Centrum Ksztalcenia Zawodowego i Ustawicznego w Wieliczce (Poland) ▪ Professional School of Ecology and Biotechnology "Prof. Dr. Asen Zlatarov" (Bulgaria)

The students and the teachers involved in this teamwork are united by their common passion for food and by the same goals: to convince people to adopt a healthy lifestyle and a healthy diet, to encourage everyone to take measures in order to reduce food waste and to help preserve the local traditional dishes.

Therefore, in this e-book you will find a set of delicious traditional and innovative recipes of healthy dishes that will make your mouth water and will give you the chance to travel virtually across Europe and discover specific gourmet cuisine from Romania, Croatia, Italy, Poland and Bulgaria. So, if you are a food lover, we invite you on a magic journey of senses where taste, smell and sight will take you away from your daily routine and, why not, convince you to change your unhealthy eating habits!

CONTENTS

1. Traditional European recipes …………………………………………………… 1 1.1. Romanian traditional recipe ……………………………………………….. 1 1.2. Croatian traditional recipe …………………………………………………. 2 1.3. Italian traditional recipe ……………………………………………………. 4 1.4. Polish traditional recipe ……………………………………………………. 6 1.5. Bulgarian traditional recipe ………………………………………………… 7

2. Innovative recipes from leftovers……………………………………………….. 9 2.1. Breakfast recipes ………………………………………………………….. 9 2.1.1. Romanian Breakfast recipes ………………………………………. 9 2.1.2. Croatian Breakfast recipes ………………………………………… 10 2.1.3. Italian Breakfast recipes ……………………………………………. 12 2.1.4. Polish Breakfast recipes…………………………………………….. 14 2.1.5. Bulgarian Breakfast recipes………………………………………… 15 2.2. Lunch recipes ……………………………………………………………… 16 2.2.1. Romanian lunch recipes ……………………………………………. 16 2.2.2. Croatian lunch recipes ……………………………………………… 18 2.2.3. Italian lunch recipes ………………………………………………… 21 2.2.4. Polish lunch recipes ………………………………………………… 23 2.2.5. Bulgarian lunch recipes …………………………………………….. 24 2.3. Dinner recipes ……………………………………………………………… 25 2.3.1. Romanian dinner recipes …………………………………………… 25 2.3.2. Croatian dinner recipes……………………………………………… 26 2.3.3. Italian dinner recipes………………………………………………… 28 2.3.4. Polish dinner recipes………………………………………………… 29 2.3.5. Bulgarian dinner recipes…………………………………………….. 30 2.4. Dessert recipes …………………………………………………………….. 31 2.4.1. Romanian dessert recipes …………………………………………. 31 2.4.2. Croatian dessert recipes ……………………………………………. 32 2.4.3. Italian dessert recipes ………………………………………………. 34 2.4.4. Polish dessert recipes ………………………………………………. 35 2.4.5. Bulgarian dessert recipes …………………………………………… 36

1. Traditional European recipes

1.1. Romanian traditional recipe

Sarmale

Sarmale are Romanian stuffed cabbage rolls traditionally served on Christmas and on New Year's Eve but also served throughout the year at weddings, baptism parties, and other large celebrations. The Romanian sarmale is a versatile dish, and the best way of consuming is reheated the next day. The flavor is different with an enhanced flavor.

Ingredients: • 1 cabbage • 400 g ground pork • 3 tomatoes • 200 g rice • 2 onions • 1 teaspoon of paprika • 200 ml tomatoes juice • 2 threads of thyme • salt/pepper to taste

Method of preparation: • Chop the onions and the tomatoes • Boil the rice and the cabbage (separated) • Add the chopped onions/tomatoes and then mix it with the ground pork • Add the spices (paprika, salt and pepper) 1 • Take one cabbage leaf, put over the meat (with a spoon), roll it and then repeat the procedure • Boil the stuffed cabbage, but before that, put the 2 threads of thyme and the tomatoes juice. Let them boil for about 45 minutes under the lid.

Serving suggestions: We eat them with: - sour cream - bread or polenta

1.2. Croatian traditional recipe

Poppyseed cake

Poppy seed has been a favorite homemade cake for years whose recipes are passed down from generation to generation. It is made of leavened dough. It is a delicious and filling cake that is mostly prepared for holidays or special occasions.

Ingredients: • 1/4 cups whole poppy seeds (6 ounces) • 1/2 stick unsalted butter, softened • 3/4 cup granulated sugar • 5 large eggs, separated • 1 teaspoon cinnamon • 1/2 teaspoon grated nutmeg • 1/4 cup chopped golden raisins • 1/2 teaspoon grated lemon zest 2 • 1/4 teaspoon salt • Confectioner’s sugar for dusting

Preparation: Preheat oven to 325°c with rack in middle. Butter and flour springform pan. Grind poppy seeds in small batches in grinder until they have a fluffy, sandy texture. Beat together butter and granulated sugar with an electric mixer until light and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in ground poppy seeds, cinnamon, nutmeg, raisins, and zest until just combined.

Using cleaned beaters, beat egg whites with salt in another bowl until they just hold stiff peaks. Stir one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours.

Cool in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Just before serving, dust cake with confectioner’s sugar.

3 1.3. Italian traditional recipe

Rice potatoes and mussels

Rice, potatos and mussels is a typical Apulian dish. You can taste it in Bari area and in the province of Taranto; the two versions are known locally as ‘Tiella Barese’ and ‘Tiella Tarantina’. The name derives from the ‘tiella’ pot traditionally used to prepare this dish; the ingredients were poor for the poor peasants: vegetables, rice, potatos and mussels, that were the most economical and available seafood.

Ingredients: • 500 g mussels • 500 g potatoes • 1 clove garlic • 50 g breadcrumbs • 25 g parsley • 300 gwater • 300 g rice • salt to taste • extra virgin olive oil to taste • black pepper to taste • 50 g parmesan cheese to be grated

4 Method of preparation: • Start cleaning the mussels: open them with a small knife • Now prepare the breading: finely chop the garlic and add it to the breadcrumbs; then chop the parsley and add half to the breadcrumbs. Stir and add the extra virgin olive oil. • Peel the potatoes and cut them into wedges. Take a square baking dish and cover the bottom with extra virgin olive oil, lay the potatoes, salt and pepper and add a sprinkling of parsley. • Continue with a layer of mussels, sprinkle with the Parmesan and continue adding the raw rice. Now add the liquid of the mussels that you have kept aside, taking care to pour it gently over the entire dish. • Continue with another layer of potatoes, mussels and rice, add a sprinkling of parsley, salt and pepper and complete the layer with breadcrumbs 16. Gently add water, on one side of the baking dish, until it is just below the breadcrumbs 17 Complete with a drizzle of oil and bake the rice with potatoes and mussels in the lower part of the oven at 180 ° for 60 minutes in a static oven. The surface must be well browned and your rice, potatoes and mussels will be ready to be enjoyed! • Enjoy it with a glass of a typical Italian white wine

5 1.4. Polish traditional recipe

Traditional Polish recipe „Zurek” soup

Ingredients: • ryemeal sour (Żur): • 3/4 cup rye flour • 2 cups water boiled and cooled Soup: • 1/2 pound peeled and chopped soup vegetables (carrots, parsnips, celery root, leeks) • 6 cups water • 1/2 pound fresh (white) Polish sausage • 1 pound potatoes, peeled and cut into 1-inch pieces • 2 cups ryemeal sour (see above) • 1 tablespoon of flour mixed with 4 tablespoons of water • 1 garlic clove crushed with 1/2 teaspoon salt • 3 large hard-cooked eggs (optional)

Make the Ryemeal Sour • In a medium bowl, mix together rye flour with water. Pour into a glass jar or ceramic bowl that is large enough for the mixture to expand. Cover with cheesecloth and let stand in a warm place for 4 to 5 days. • This should make 2 cups or enough for the soup. If the sour isn't used immediately, it can be stored, covered, in the refrigerator for up to 1 week. 6

Make the Soup • In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer 30 minutes. • Add sausage, return to the boil, reduce heat and cook another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. • Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock and return the stock to a clean soup pot. • Add potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. • Whisking constantly, add flour-water mixture, reserved sliced cooked sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. • Serve in heated bowls with half a hard-cooked egg in each serving (if desired), and rye bread on the side.

1.5. Bulgarian traditional recipe

Shopska salad

It is prepared using sliced tomatoes, cucumber, raw or grilled and peeled peppers, onion, fresh parsley and grated white cheese. We add either sunflower oil or olive oil and eventually wine or apple vinegar. We could add a hot pepper. When everything is prepared, grate some white cheese on top, add some fresh parsley some black olives and a hot pepper. It is served mostly in summer; it is served with cool traditional Bulgarian beverages-grape brandy, plum brandy, aniseed brandy. 7

Ingredients: • 2 tomatoes • 2 cucumbers • 1 pepper-either fresh or grilled • 1 hot pepper-either fresh or grilled • 1 small onion • 150 gr. White cheese • oil to taste • vinegar to taste • salt to taste

Method of preparation: • rinse well all the vegetables • dice all the vegetables • add sunflower or olive oil to taste • add salt to taste • mix everything well • grate the white cheese on top Serving: serve with grape, plum or aniseed brandy. 8 2. Innovative recipes from leftovers

2.1. Breakfast recipes

2.1.1. Romanian breakfast recipes a) Cereals with yogurt and berries

Ingredients: • Cereals ( corn flakes or cereal mix with seeds, without dried fruits ) • Raspberry, blackberries, strawberries • A teaspoon of honey • Greek yogurt

Method of preparation: • Put the yogurt and the honey in a bowl and mix them. • Add the cereals. • Then add the berries and mix them, but gently, not to crush the fruit. b) Fresh with orange, pineapple and peach

9 Ingredients: • An orange • A peach • Pineapple compote

Kitchen utensils and appliances: • A blender • A knife • A spoon

Method of preparation: • Cut the fruit into small pieces. • Put them in the blender. • Pour the smooth drink into a glass and enjoy your fresh

2.1.2. Croatian breakfast recipes a) Homemade rolls without yeast

Ingredients: • flour • solid yoghurt • olive oil • salt • backing powder

Preparation: First mix all the dry ingredients and then add the yogurt and olive oil and knead the dough to make it smooth. Wrap the kneaded dough in transparent foil and let the dough rest for 20 minutes. From the dough, form small balls and place them in a baking tray on which we previously placed baking paper, coat with egg and sprinkle with sesame or flax and bake at 180 degrees for 15-20 minutes.

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b) Homemade omelette

Ingredients: • eggs • mushrooms • leek • onion • garlic • cream • salt • pepper • parmesan cheese • butter

Preparation: Finely chop the onion, leek and garlic and fry in butter, when the food has softened, add the champignons cut into slices and sauté the champignons until golden yellow. Beat the eggs and season with salt and pepper and add to the stewed vegetables. When the eggs are half-baked, sprinkle with Parmesan cheese and fold in half with a spatula and bake briefly. Take the omelette out of the pan and cut it into triangles and serve with homemade rolls.

11 2.1.3. Italian breakfast recipes

Italian «coloured cake»

When we cook a lot of grilled vegetables at dinner for examples and they aren’t all eaten, we can decide to prepare a «salty cake» for our family’s breakfast.

Ingredients (8 servings): • 2 tubes of refrigerated puff pastry rolls, divided • 1 teaspoon EVO • 1 teaspon Italian seasoning • 1 cup sliced fresh mushrooms • 7 large eggs, • 1 cup grated parmesan cheese • 2 teaspoons Italian seasoning • all the grilled vegetables of the previous day • 1/8 teaspoon pepper • 1/2 pound thinly sliced deli ham • 1/2 pound thinly sliced hard salami

12 • 1/2 pound sliced provolone cheese

Method of preparation • Preheat oven to 250°. Place a greased 9-in spring form pan on a double thickness of heavy-duty foil. Securely wrap foil around pan. Unroll one tube of puff pastry. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake 10-15 minutes or until set. • Meanwhile, in a large skillet, cook the mushrooms and at the end add vegetables for some minutes just to heat them. • Drain on some layers of paper towels, blotting well. In a large bowl, whisk six eggs, Parmesan cheese, Italian seasoning and pepper. • Layer crust with half of each of the following: ham, salami, provolone cheese, mushrooms and vegetables. Pour half of the egg mixture over top. Repeat layers, top with remaining egg mixture. • On a work surface, unroll and separate remaining dough Press together to form a circle and seal seams, place over filling. Whisk remaining eggs, brush over dough. • Bake, for 45 minutes. You can serve it warm

Let’s complete our breakfast now - we can serve our healthy cake with: • toast • fruit juice • coffee/tea/milk • fresh fruits • jam

13 2.1.4. Polish breakfast recipes a) Pancakes

Ingredients: • flour • milk • sugar • salt • egg

Method of preparation: Mix 1 cup of flour with 2 cups of milk, add some sugar, one egg and fry. Serve with jam or chocolate and decorate with banana or other fruit.

b) Scrambled eggs

Ingredients: • eggs • cheese • salami • salt • pepper • oil/butter

14 Method of preparation: Cut the cheese, salami (sausage), vegetables if you have them (tomato, pepper, onion or similar). Preheat the pan, add butter or oil (which you like more) and fry the cut ingredients. Add scrambled eggs and fry.

2.1.5. Bulgarian Breakfast recipes

Banitsa

15 Ingredients: • 4 - 5 eggs • 400g of cheese • 1 yogurt • 1 rocket of soda • oil • pinch of salt • pie crusts

Method of preparation: In a bowl, beat the eggs, add the yogurt with soda, oil, salt and cheese. Everything mixes well. Take two crusts and put the stuffing on them. They are rolled up. Baked dough or ready-made dough for ready-made dough or ready-made copies for a pie with stuffing - they bake it and ready-made - this is our favorite pie. It is usually baked in a pan. They use different fillings - most often ciphene or izvapa, with or without the addition of eggs. They make pies and vegetables, meat, fruits.

2.2. Lunch recipes

2.2.1. Romanian lunch recipes Noodle soup

Ingredients: • noodles • chicken • carrots (you decide how much) • spices • onion 16

• celery • parsley root

Method of preparation: • Put the vegetables along with the chicken, in a pot with water and let them boil. • After they’ve all boiled, take out the vegetables and add the noodles. • At the end, when the noodles are well cooked, turn off the heat and add spices and some of the vegetables that have been boiled. c) Pasta with tomato sauce/ ketchup

Ingredients: • pasta/macaroni/anything like this that you have • cheese 17

• bacon/salami/ham • ketchup • salt

Method of preparation: • Boil the pasta in a pot. • Add one teaspoon of salt in the hot water. • In the meantime, chop the ham/salami/bacon and we grate the cheese. • When the pasta is cooked, put it in a bowl or on a plate and then add the tomato sauce/ketchup. • Add the cheese and the ham on the pasta (to taste).

2.2.2. Croatian lunch recipes

a) Chicken breast roll

Ingredients: • chicken breast • panceta • carrot • pickeld cucumbers • semi-hard cheese • garlic • olive oil • mustard • salt • pepper

Preparation: Beat the chicken breasts and thin them with a meat mallet and season with salt, pepper, garlic and mustard. Cut bacon, carrots and pickles into thin strips lengthwise. Put aluminum foil on the board and coat with olive oil. We place strips of bacon next to each other on the foil. Place the spiced chicken breast on the bacon and place the carrot strips on the chicken breast so that it covers the whole meat, then cover the carrots with pickles and add the cheese that we cut into thin leaves over the pickles. Roll the meat into a firm roll with foil. 18

Wrap the roulade in aluminum foil and put it in boiling water for 10 minutes to keep its shape. Take the roulade out and put it in the pan and carefully remove the foil from the roulade and save the juices. Place the roulade in the oven for another 15 minutes at 180 degrees to get a golden yellow color and a crispy crust. When the roll is baked, take it out of the oven and leave it to rest for 10 minutes, then cut it into appropriate steaks and serve.

b) Crispy polenta

Ingredients: • polenta • milk • butter • salt • garlic • eggs • corn flakes

19 Preparation: Gradually add the polenta to the heated milk and stir until the polenta is cooked. At the end, add finely chopped garlic and butter and season with salt. Pre-coat the molds with butter so that the polenta does not stick to us and pour it into the molds. Make the polenta softer because it easier to pour it into molds. When the polenta has cooled, cut it into appropriate shapes and bread it by rolling the polenta in eggs and chopped corn flakes and frying in deep fat until golden yellow.

c) Garden mix

Ingredients: • onion • garlic • carrot • leek • red pepper • cherry tomatoes • mushrooms • young spinach • lemon juice • stock (vegetable) • butter • salt • pepper

Preparation: Carrots, peppers, leeks and onions are cut into juliennes and mushrooms into slices. Saute sliced vegetables in butter, which we added according to their hardness, while basting the stock. When the vegetables are softened add the finely chopped garlic. When the vegetables are almost done add the washed young spinach and cherry tomatoes cut into quarters and season with salt, pepper and lemon juice. When the spinach has withered, remove from the heat and serve.

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2.2.3. Italian lunch recipes a) First course: Pasta omelette

Ingredients (4 servings): • 300gr spaghetti with tomato sauce • 3 eggs • 100ml milk • 3 würstel • 15 olives • 50gr grated cheese • 5/7 capers • chives q.b • salt and pepper • 25gr butter

Method of preparation • Cut würstel and olives, and put them in cooked spaghetti in a bowl • Add some capers • Wisk eggs, milk, grated cheese, salt, pepper and chives • Shed the beaten eggs in the spaghetti • Melt the butter in the pen and then shed the spaghetti • Cook for ten minutes and serve 21 Suggestions: You can bake it to have a healthier dish, but if you want you can fry it

b) Second course: Spinach hamburger

Ingredients (4 servings): • 250gr spinach • 200gr ricotta cheese • 1 egg • 40gr grated parmesan cheese • salt and pepper • bread crubs

22 Method of preparation: • Mix the leftover spinach with ricotta cheese salt and pepper. • Make hamburgers and pass them in the bread crumbs. • Cook in a pan with a drizzle of oil evo. You can eat these delicious and healthy hamburgers with wholegrain bread.

2.2.4. Polish lunch recipes

Golabki (Polish Stuffed Cabbage)

Ingredients • 1 whole head cabbage (about 4 pounds) • Salt (for salting boiling water) For the filling: • 2 tablespoons butter • 1 large onion (chopped) • 1 pound ground beef • 1/2 pound ground pork • 1 1/2 cups cooked rice • 1 teaspoon garlic (finely chopped) • 1/4 teaspoon black pepper • 1 teaspoon salt • 1 cup beef stock • garnish: 1 cup sour cream

23 2.2.5. Bulgarian lunch recipes

Stuffed peppers

Ingredients: • peppers • rice • tomato paste • minced meat • onion • oil • salt • spices

Method of preparation: Stew the minced meat with onion and rice in a pan. Add the spices and tomato paste. Fill the peppers with the mixture and bake in the oven.

24 2.3. Dinner recipes

2.3.1. Romanian dinner recipes Scrambled Eggs

Ingredients: • 3 eggs • green onion • 50 ml vegetal oil • a pinch of salt and pepper

Kitchen utensils: • a cutting board • a wooden spoon • a chef knife • 2 bowls • a fork • a frying pan

25 Method of preparation: • The first thing that you have to do is to break the eggs in a bowl and start scrambling them with the fork until You get a pale orange mixture; throw the egg shells in the second bowl. • The next step is to pre-heat the frying pan. • The third step is to start cut the leaves of the onion but only the green part, the white part can be thrown in a trashcan or you can eat it. • Next, you need to put the vegetal oil in the pan, not too much, though, as you don’t need an oil bath. • Pour the egg mixture in the frying pan and quickly add the salt and the pepper and then the onion leaves for extra flavor. • Start scrambling the eggs in the pan with the wooden spoon. • After 5 -8 minutes take the food away and put it on a plate; now it is ready to be served.

Serving suggestions: • You can have the scrambled eggs with polenta or bread. • You can also have it with a mixed fresh salad or yogurt.

2.3.2. Croatian dinner recipes Warm chicken salad in parmesan basket

Ingredients: Ingredients (parmesan basket): • chicken breast - parmesan cheese • leek • garlic • carrot

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• red pepper • pickled cucumbers • cherry tomatoes • young spinach • butter • cream • white vine • salt • pepper

Preparation: Cut the chicken breast into cubes and season. Cut leeks, carrots, peppers and pickles into smaller cubes. Fry the chicken breast in butter until golden yellow, then add the vegetables according to their hardness and simmer lightly. Finally, cover with wine, season with salt and pepper, add cherry tomatoes and cream and stir everything to combine. Serve the salad in a parmesan basket. Parmesan basket: Grate the parmesan cheese on a grater and spread evenly in a circle on baking paper and place in the oven at 160 degrees until it gets a golden yellow color. Carefully transfer the melted cheese to a floured cup that we have turned upside down and shape the basket by hand and leave to cool. Carefully separate the basket from the cup so that it does not break.

27 2.3.3. Italian dinner recipes

Pasta Pizza Mediterraneo

This dish can be eaten at dinner served with a glass of Italian red wine/ beer and a coke for children. After work or school, Italian families like sitting all together and enjoying «pizza». This different pizza, that is pasta pizza, can be easily prepared in the afternoon and heated in the evening.

Ingredients (4 servings): • leftover spaghetti • 100 gr grated parmigiano cheese • pepper • basil • 1 tablespoon EVO • 200 gr mozzarella cheese • Tomatoes sauce • olives • 5 anchovies

Method of preparation Take your leftover pasta and add some grated Parmigiano cheese, pepper and basil to it. Then pour it into a baking pan with a drizzle of oil, level the mixture out to give it a round shape and dress the surface with slices of mozzarella, cherry tomatoes, olives and anchovies. Then bake it in the oven at 400° F for about 10 minutes. You can enrich the recipe with vegetables like zucchini, peppers or eggplants.

28 2.3.4. Polish dinner recipes

Pierogi Ruskie: Potato-Cheese Pierogi

Ingredients: For the potato-cheese filling: • 2 pounds russet potatoes • 1 tablespoon kosher salt • 8 ounces dry curd or farmer's cheese, room temperature; or ricotta • 1 tablespoon butter • 2 tablespoons onion, finely minced • Kosher salt, to taste • Freshly ground black pepper, to taste For the Dough: • 2 to 2 1/2 cups all-purpose flour • 1 large egg, room temperature • 1 teaspoon salt • 1 cup water, lukewarm For Serving: • Optional: Caramelized onions • Optional: Skwarki (pork cracklings) or fried bacon pieces • Optional: Sour cream

29 2.3.5. Bulgarian dinner recipes

Gjuvetshe

Bulgarian women love to prepare this type of food for their children and husbands, because it is very diverse, nutritious and is prepared in a special clay pot that every family has. These vessels are passed down from generation to generation. There are various combinations: with meat and vegetables, only with vegetables, only with meat and spices, with vegetables and cheese, etc.

Ingredients: • meat or salami • vegetables (potatoes, tomatoes, peppers, carrots) • white cheese or yellow cheese • oil/butter • salt • spices

Method of preparation: Always put a little oil on the bottom of the clay pot, add the stewed meat and vegetables, cut into small strips. Bake on low heat for about 30 minutes and when it is almost ready, put a piece of cheese or a piece of yellow cheese on top.

30 2.4. Dessert recipes

2.4.1. Romanian dessert recipes

Oatmeal cookies

Ingredients: • oatmeal/muesli • banana Optional: • chocolate • dried fruits • peanut butter • a few almonds or peanuts

31 Method of preparation: • Crush a banana with a fork • Put the mashed banana in a bowl and add a cup of oatmeal or muesli and mix them • If you want you can add almonds, dried fruit or small pieces of chopped chocolate • take a tray, put baking paper inside and grease it with butter • Form small balls of composites with your hands, put them in the tray and press them. Or you can take a few composites with a spoonful and put them in the tray, where you model them a little • put them in the preheated oven at 180 ° for 15/20 minutes

2.4.2. Croatian dessert recipes

Homemade cake with raspberries and vanilla sauce

Ingredients: • flour • butter • raspberries • oil • sugar • vanilla sugar • milk • baking powder

32 Preparation: Mix all ingredients to keep them fluffy. Separate half of the mixture and add a cup of milk, half a cup of oil and baking powder. Pour the mixture into a baking pan (smaller pan). On the top of that add other (separated) half off the mixture and place the fruit ove rit and bake in the oven at 180 degrees for 20 to 25 minutes.

Vanilla sauce

Ingredients: • egg yolk • milk • cream • powdered sugar • vanilla pods

Preparation: In the medium sized pot put the bowl with egg yolks and add sugar. Mix gently with a whisk. Cut the vanilla pod lengthwise and scrape the seeds into the mixture and mix all the ingredients with a whisk. Lightly pour in the milk and cream, stirring constantly for about 10 minutes (the mixture should not boil) until it becomes smooth and thick.

33 2.4.3. Italian dessert recipes

A new version of the Italian panettone

This is an idea to recycle a typical Christmas product “ panettone” that can be “reused “ for a new dessert.

Ingredients: • 70g flour • 150g sugar • 4 eggs • 500 ml milk • Syrup (with sugar and water) • Chocolate chips for the decoration

Method of preparation: • Cut the panettone into 4 horizontal slices, than cut 2 slicers into 4 parts. • Take a round pan, put one of the two uncut slice on the bottom • and the other slices that you have cut before around it. • Wet the panettone with the syrup and pour a layer of custard. • Now put another slice of panettone on top of it and wet this too. • Pour the other layer of custard and decorate with a drizzle of chocolate chips.

You can use other ingredients to fill in “The Panettone”. Our suggestions: • Mascarpone cheese • Whipped cream and chocolate 34

• Ice cream • Candied -fruit pastry cream

2.4.4. Polish dessert recipes

Polish fried bread/roll

Ingredients: • staled rolls, bread or challah • some milk • an egg • some cinnamon • vanilla sugar • optional cocoa

Method of preparation: Cut the rolls. Mix the egg in a bowl and add sugar and cinnamon. Take some butter and put in a pan, preheat. Soak bread in bowl and place in a pan. Wait for it to heat up and turn over. You can place it on a plate and smear your favourite sweet jam, Nutella or anything you want! Bon apetit!

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2.4.5. Bulgarian dessert recipes

Cupcake

Ingredients: • 6 eggs • 1 teacups sugar • 1 teacups oil / olive oil • 1 teacups milk • 1 vanilla • 1 baking powder • 2 - 3 tea cups flour • nuts • raisins

Method of preparation: • The products are broken in the following order: eggs, sugar, oil, milk, vanilla, flour, baking powder. • If desired, add raisins, nuts, orange peel and lemon. • Grease the cake pan first and then sprinkle with flour. • The mixture is poured and baked at 15 degrees.

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