Food from Around Europe

48 Recipes! Food from around Europe Collected and cooked by pupils in Denmark, England, Germany and Turkey “I am surprised and happy to experience all the hospitallity and kindness we have met, visiting people abroad.” “I really liked it. I think it was nice that we travelled to Daniella, Skibhusskolen TTyrkey. Alle the people were very kind and friendly. I like all the things we did. We thank all the EU-people.” SusanneS Scholtysik, 15 years, Michael-Ende-Schule Essen Essential The Essen Essential project was the result of a Comenius Contact Seminar hold in Kinsale, Ireland in November, 2006. A group of interested and enthusias- tic teachers from Denmark, England, Germany and Turkey decided to work together with a small group of pupils in their schools to create an international Recipe book. An important integral part of the work with students was to fi nd suitable recipes that were traditional in the local area as well as to look at the healthiness of the recipes. Essen Essential has without a doubt been extremely successful and enriching experience for all these involved. These that participated, pupils and teachers, were asked to broaden their knowledge and experience of other European Union countries by visiting each other countries and lasting friendships have been established. This recipe book is the result of all their hard work. Fiona Conley Project Manager ”When I arrived in England, I felt very excited and only wanted to meet my penfriend, Emily. She spoke to me as if one of her friends. Her teachers Mrs Fiona Conley and Elain Storey were very kind and lovely people. I liked them very much. And Hugo, from Cologne is very special person for me. I hope one day I have a chance to visit Hugo and his wife again. I really enjoyed participating in this project; I have an excellent memory of those days.” Dilara Sonmez, Age 12, Kurtulus Ilkőğretim Okulu 2 Glossary Index Soup 37-39 - Asparagus Soup 11 - Consomme´ 5 - Courgette Cream Soup 11 - Lentil and Barley Soup 28 - Northumbrian Broth 28 - Northumbrian Lentil Soup 23 - Potato Soup (Danish) 6 - Potato Soup (British) 23 - Potato Soup (German) 16 - Red Lentil and Mint Soup (Ezo Gelin Corbasi) 33 - Tomato Soup 16 Bread - Yoghurt Soup (Yayla Corbasi) 33 - Apple Puree–Cinnamon–Bread 12 - Farmers Bread (Danish) 6 - Farmers Bread (German) 12 - Hot Cross Buns 24 - Raisin Bread (Milchstuten mit Rosinen) 17 - Rye Bread from Denmark 7 - Rye Bread (Roggenmischbrot) 17 - Singing Hinnies (Girdle Scones) 25 - Stottie 29 - Teacakes 29 - Turkish Bazlama 35 Fruit & Vegetables - Turkish Ramadan Pide (Ramazan Pidesi) 34 - Apple with Bacon 8 - Canal Floddies 30 - Eggplant with Veggie Filling (Imam Bayildi) 36 - Fruit Chips 13 - Onion Cake (Pfälzer Zwiebelkuchen) 18 - Pan Haggerty 30 - Pointed Cabbage Pan 13 - Potato Fritters with Apple Sauce (Großmutters Reibekuchen mit Apfelmus) 18 - Rhubarb Crumble 24 - Root Vegetable Casserole with Dumplings 25 - Spinach with Rice (Pirincli Ispanak) 35 - Summerbowl 8 Sweets & Desserts - Apple Cake (as grandmother would have made it) 9 - Baked Fruit 31 - Bergische Waffl es 14 - Caramelized Apples 19 - Jam Roly Poly 31 - Mousse au Chocolat with Vanilla Sauce 19 - Raisin Compote (Uzum Hosafi ) 36 - Roast Apples 14 - Stewed Fruit (Red Berry Porridge) with Cream 9 - Sweet Butternut Squash (Kabak Tatlisi) 37 - Toffee Apples 26 - Treacle Tart 26 Glossary 37 3 Acknowledgements for Essen Essential Korsløkke Ungdomsskole, Skibhusskolen - Odense, Denmark Staff involved Pupils involved Christina Harbo Knudsen Daniella Erika Rasmussen Casper von Staffeldt Beck Per Lindegaard Christensen Jacob Thirup Nielsen Nicolai Thomhau Sven Erik Schmidt Nicolai Krarup Nielsen Mickey Christensen Jakob-Moreno-Schule - Gummersbach, Germany Staff involved Pupils involved Hugo Krakau Jennifer Heitmann Lena Hoffstadt Sylvia Wagner Jessika Foth Volkan Kir Burcu Kaymak Maria Morich Michael-Ende-Schule - Hamm, Germany Staff involved Pupils involved Martina Sommer-Muhle Huriye Yavuz Florian Apel Christiane Wischnath Burak-Naci Uzun Kevin Schmidt Birgit Moritz Susanne Scholtysik Jürgen Wruck Cagla Yüksel StaffSabine involved Grothaus St Joseph’s RC MiddleBüsra School Teymen Michel Lohöfener Emine Uygun FionaBritta ConleyQuick Aileen Bacler Elaine storeyy Kate Seddonddodon Sue Fawdrywdw drryy East Hartford School - Cramlington, England Jane Armstrong Staff involved Pupils involved Alan Hodgson Hugh Steele Hannah Cranson Joan Mitchell Lucy Nicholson Helen Shaw Thomas Urwin PupilsJill McCartney involved from St Joseph’s RCRhys Middle Neal School Owen Burgess Carl Clark St Joseph’s RC Middle School - Hexham, England Callum Snowball JohnnyStaff involved Charlton Pupils involved RebeccaFiona Conley Maple Owen Burgess Rebecca Maple Elaine storey Carl Clark Emily Fitzsimmons Emily Fitzsimmons Kate Seddon Callum Snowball Sue Fawdry Johnny Charlton Jane Armstrong StAlan Joseph’s Hodgson RC Middle School St. Joseph’sph s isis a voluntary aided Roman Catholic middle school for children between the ages ofof 9 yearsyey and 13 years. We are also a Specialist Arts College. 330 children attend St Joseph’sJoJosesepphKurtulus and the Ilk schoolőğretim is Okululocated - Eskiin theşehir, market Turkey town of Hexham in the rural county ofof Northumberland,NoN rrtth in the north east of England. St Joseph’s has one of the largestStaff involved catchment areas in the countyPupils covering involved over 850 square miles. Serap Tutar Batmaz Dilara Sonmez Yasemin Tepe Ibrahim Tasdemir Muhammed Dogan Fatma Gul Yaban Arzu Gunenc Fatih Tutar Sahinaz Yildiz East Hartford School 4 A few lines about Skibhusskolen Skibhusskolen is a little school with only 14 pupils. We are grounded at an old farm on the outskirts of Odense. We like to work with our hands and are very practical. We have 2 workshops, one where we repair outdoor equipments, such as canoes, kayaks and bicycles. There we also do some metal- and woodwork and many others things. In the other workshop we do the cooking. Every day we cook the lunch for all the pupils and the teachers working at the school, about 25 people. One of the special things about our school is, that all pupils at summertime, have to go to school by bike. Consomme´ 2 kg beef with bones 3 litres water 2 spoons salt 1 kg carrots in cubes 1 celery stick in cubes 3 leeks A bunch of potherbs 200 g dumplings 200 g small meatballs • Put the meat and the water in a big pot and boil, skimming off any fatty deposits from the top. Add potherbs. Traffi c Lights • Boil the meat under the lid for about 3 – 4 hours over a low heat. Green = • Sieve the soup and take away the meat and pot Healthy food herbs. Red = • Use a clean pot and add the vegetables and cook Do not eat too much! for 15 minutes till the vegetables are tender. Yellow = • Add the dumplings and the small meatballs and cookk Somewhere in between till it is very hot, but not boiling Serve the soup, together with French rolls. 5 Potato Soup ½ kg potatoes in slices 1½ litres soup or use a stock cube 2 leeks 1 onion salt, pepper, curry 1 decilitres cream 13 % fat 250 g bacon chives (on top) • Put potatoes, soup, leeks, onion and salt, pepper and curry in a pot and boil till the vegetables are tender. • Put the soup in a blender and mix. • Add the cream and boil for 5 minutes. If necessary put in more salt, pepper and curry. • Serve the soup with crispy bacon and chives, it looks beautiful on top of the green soup. Bread baked with cheese on top makes it even better. Farmers Bread You need to start to work on this dough the day before you want to eat the bread. 25 g yeast 3 decilitres water 200 g wheat fl our 3 decilitres milk 3 teaspoon salt 350 g sieved fl our 175 g wheat fl our 1. day • Mix yeast, 2 decilitres water and 200 g fl our and stir thoroughly. • Cover the bowl and leave the dough on the table until next day. 2. day • Add milk, salt and the sieved fl our to the dough and mix it thoroughly. • Add wheat fl our a little at a time, until the dough is smooth. • Let the dough rest for 1 hour. • Divide the dough in two, and shape the breads as to big balls. • Take a brush and brush the bread with water and sieve some wheat on top. • Preheat the oven to 200 °C, cut the breads twice on top and bake in the bottom of the oven for about 35-40 minutes. • When the breads are done, let them rest on a cooling tray for at least 15 minutes before slicing them. 6 Rye Bread from Denmark It takes 2 days to make this rye bread, but the fi rst time you make the bread, you have to prepare it, at least 8 days before, because you have to make a leaven (a dough that is sour, made of 3 decilitres buttermilk, 2 decilitres water and rye fl our, the dough have to be like a thin porridge). 1. day 1½ litres water 3 teaspoon salt Leaven (3 decilitres buttermilk, 2 decilitres water and rye fl our, the dough have to be like a thin porridge) 750 g whole wheat fl our 750 g rye fl our • Mix the water, salt and the leaven and stir thoroughly. • Add whole wheat fl our and rye fl our. • Take about 250 g from the dough and put in a container, you need that for the next time you are going to make breads(leaven). • Cover the bowl and leave the dough on the table until next day. • Take 300 g cracked rye grains, put them in a bowl and cover with water, they will be soft in the bread then (and you won’t break your teeth).

Load more