Must-Eat Foods Around the World We All Eat, We All Have to Eat and We All Love to Eat
Total Page：16
File Type：pdf, Size：1020Kb
COOKBOOK Must-Eat Foods Around The World We all eat, we all have to eat and we all love to eat. We may not all speak the same language throughout the world but we all have food in common. WORLD CUISINE BY OUR KIDS 1 INDEX Bulgaria ---------------------------------------------------------------------------------------- --3 Croatia-------------------------------------------------------------------------------------------- 5 Estonia------------------------------------------------------------------------------------------ --7 French Guyana------------------------------------------------------------------------------------9 Georgia-------------------------------------------------------------------------------------------11 Greece--------------------------------------------------------------------------------------------13 Hungary------------------------------------------------------------------------------------------15 Ireland--------------------------------------------------------------------------------------------17 Italy----------------------------------------------------------------------------------------------19 Latvia--------------------------------------------------------------------------------------------21 Lithuania-----------------------------------------------------------------------------------------23 Macedonia---------------------------------------------------------------------------------------25 Malta---------------------------------------------------------------------------------------------27 Norway------------------------------------------------------------------------------------------29 Poland--------------------------------------------------------------------------------------------31 Portugal------------------------------------------------------------------------------------------32 Romania-----------------------------------------------------------------------------------------34 Serbia--------------------------------------------------------------------------------------------36 Slovenia------------------------------------------------------------------------------------------38 Spain---------------------------------------------------------------------------------------------40 Sweden-------------------------------------------------------------------------------------------42 The Netherlands----------------------------------------------------------------------------------44 Turkey-------------------------------------------------------------------------------------------46 Ukraine------------------------------------------------------------------------------------------482 BULGARIA BANITSA BANITSA яйца - 3 бр. Eggs - 3 pcs. сирене - 300 - 400 гр Cheese - 300 - 400 g кисело мляко - 1 кофа Yogurt - 1 bucket брашно - 2 супени лъжици Flour - 2 tablespoons сода бикарбонат - 1 кафе лъжица Soda bicarbonate - 1 coffee spoon масло - за помазване Oil - for anointing Яйцата, сиренето, киселото мляко, брашното и содата се смесват в купа, докато се получи пълнещата смес. Панаирите се изчертават по две. Първият е помазан с масло, а другият със сместа. Те се търкалят и последователно се поставят в предварително натоварена тава, докато се формира тигана. Ако остане от сместа, излейте я и го помажете, а ако не остане - помажете с MAIN DISH масло. Eggs, cheese, yoghurt, flour and soda are confused in a bowl until the filling mixture is obtained. The panies are drawn two by two. The first one is anointed with oil and the other one with the mixture. They are rolled and consecutively placed in a pre-oiled pan until the pan is formed. If it remains from the mixture, pour it over and anoint with it, and if it does not stay - anoint with oil. Bake until red in a preheated oven at 200 degrees 3 BULGARIA TAPATOP TARATOR 1кофичка кисело мляко 1 Piece yoghurt 400 грама копър 400 grams dill 1/2 връзка чесън 1/2 connection garlic орехи 3 cloves walnuts 20 грамамасло 20 grams oil 2 супени лъжици вода 2 tablespoons water DESSERT 4 CROATIA DALMATIAN PASTICADA 1,60 dag frikando 1.60 dag of frikando 15 dag suhe slanine 15 dg of pancetta 10-15 dag masti ili ulja 10-15 dag of lard ( you can use oil instead) POTATOES AND GROATS MASH 40 dag povrća (mrkva, celer korijen peršinov 40 dag of vegetable (carrot, celery root of parsley korijen + lišće) root + leaves) Lijep komad goveđeg buta operemo 2 velike glavica luka 2 big onions očistimo od kožica i našpikamo slaninom, 4 češnja češnjaka 4 garlic cloves režnjevima češnjaka štapićima mrkve. 1 l prošeka ili slatkog crnog vina 1 l of prošek or sweet red wine Štapići mrkve i pancete neka budu duži 1- 2 žlice rajčice iz konzerve 2 tablespoons of tomato puree 2 cm. Tako priređeno meso neka odleži u muškatni oraščić, 5-6 klinčića, malo cimeta nutmeg, 5-6 cloves, a little amount of cinnamon pacu. Meso okrenemo više puta da se 5-6 suhih šljiva 5-6 dry plums jednako natopi pacom. Dovoljno je da sol, papar salt, pepper odleži jednu noć ali je bolje malo duže- MARINADA: MARINADE: 48h. Što meso duže stoji u marinadi -pacu Vinski ocat (200ml) kojeg razblažimo sa Wine vinegar(200 ml) needs to be diluted with to je meso ukusnije. Sljedeći dan meso vodom(100 ml), dodati crnog vina(500 ml) i water( 100 ml), add red wine( 500 ml) then add izvadimo iz marinade, ocijedimo i dobro mrkvu, luk, celer izrezano na sitne komadiće ili chopped celery, carrots, onion, garlic, black obrišemo papirnatim ručnicima i na kolutiće, papar u zrnu i lovor. pepper, bay leaves. vrućoj masti popržimo sa svih strana da Za špikanje: češnjak, slanina i mrkva, na štapiće For the „pockets“: pancetta, carrots (1-2 cm long lijepo dobije boju. Kad je lijepo rumeno dugačke 1-2 cm sticks), garlic stavimo ga u drugu posudu. Na ovoj masti popržimo povrće i luk dok ne omekša, vratimo meso, posolimo, Meat needs to be washed and with the thin knife we have to make a small pocket where we popaprimo i sve zajedno pokriveno will put small piece of garlic. Make another pocket and put small piece of panchetta. Then pirjamo. Naribamo malo muškatnog another and now put small stick of carots. Then repeat. The more the pocket, the better. Put oraščića, cimeta i zalijemo prošekom ili the prepared meat in a marinade sauce (vinegar dotted with a small amount of wine, water, ako nemamo slatkim crnim vinom, te caps (red onion and the rest of the vegetables, cut into circles or smaller cubes). We need to dodamo 2-3 žlice u kojoj smo marinirali turn the meat several times so that it is evenly coated with the marinade sauce. I put on meso tekućinom. Dodamo i malo pira od Friday night. It is enough to sit one night but it's better a little longer- 48h. Remove the meat rajčice. Kad sve dobro prokuha, dolijemo from the marinade in the morning, dry our, wipes thoroughly with paper towels and fry it on juhu ili temeljac ili vodu da meso bude all sides to get a good color and close the pores of the meat. When it is nicely roasted move pokriveno. Pašticada se mora kuhati to another container. On this fat, we need to fry the vegetables with the small amount of najmanje 3 sata dok meso ne omekša a chicken broth to just cover the vegetables. Then we need to put the meat inside and cook it umak postane dovoljno gust i poželjno je min. 3 hours until the meat is soften. Grate a little amount of nutmeg, cinnamon, put 2-3 da bude tamniji umak . Ako je umak spoons of marinade sauce, add bay leaves and pour the prošek – sweet dessert red wine pregust dolijeva sa juhom temeljcem ili made from dried wine grape, not Italian prosecco! If you don't have it, you can put some vodom. Ako je umak prerijedak dodajte sweet red wine. When it starts to boil, pour the chichen broth or hot water to keep the meat malo ili krušnih mrvica ili zobenih covered. Pašticada must be coocked slowly for at least 3 hours until the meat is softened and mekinja, ali neće biti potrebno jer se the sauce becomes sufficiently thick and it is desirable to have a darker sauce. If the sauce is lijepo zgusne. Kad meso sasvim omekša, to dence put some of the chichen broth or water. If the sauce is too thin, add a little or bread izvadimo ga, narežemo tankim nožem na crumbs or oatmeal, but it will not be necessary because it thickens well. When the meat is tanke ploške,debele kao prst ne pretanko soft enough, remove it, slice it with a thin knife as a steak thick as a finger not too thin. Put it MAIN DISH , složimo u drugu posudu , zatim in another bowl, then mince the sauce in which we cooked the meat and pour it over the propasiramo umak u kojem se pirjalo i meat. Now is the time to put dry plums to sweeten the sauce. They give the necessary prelijemo meso propasiranim sokom, sweetness. Cook for another 30 minutes. Serve with gnocchi. dodamo šljive i kuhamo cca 30 minuta. 5 Poslužimo uz njoke. CROATIA DUBROVAčKA ROZATA DUBROVNIK ROZATA 500 ml mlijeka Half a litre of milk 6 žlica šećera 6 dessert spoons of sugar 6 jaja 6 eggs lemon zest 1 korica limuna 1-2 tea spoon of vanilla sugar 1 vanilin šećer 1 tea spoon of rose liquer 1 žličica rozulje For the caramel: Karamel: 5-6 dessert spoons of sugar 5-6 žlica šećera water Voda 3/4 klaasi KRUUPE 1 liiter kooritud ja 4 tükeldatud KARTULEID 1 tl SOOLA 100 g PEEKONI LÕIKE 1 SUUR SIBUL Preparation: DESSERT Bring the sugar to the boil in the half a litre of milk and cool. Blend the six eggs, milk and sugar, and add the lemon zest, vanilla sugarand rose liquer. Caramelise the 5 or 6 spoons of sugar on low heat (light brown) and carefully pour it over the sides and the bottom of the mould. Wait for the caramel to cool. Pour the egg custard into the mould and bake about 45 minutes