Index Introduction 1 Bulgarian Cuisine 5 Italian

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INDEX

INTRODUCTION 1

BULGARIAN CUISINE

ITALIAN CUISINE 30

POLISH CUISINE 53

ROMANIAN CUISINE 77

TURKISH CUISINE 105

SPANISH CUISINE 131

Roerich School isisgiorgiovasari.it www.ekonomikzamosc.pl A great place to grow

www.iesja.es

INTRODUCTION

WHAT DO WE NEED TO KNOW ABOUT HOW TO FEED OURSELVES CORRECTLY?

We know that food give us the necessary nutrients to have a healthy body.

What are nutrients?

Nutrients are the carbohydrates, proteins, fats, vitamins, mineral salts and water which are indispensable for life. Our body gets these nutrients from food. Nutrients give us energy and all what we need in order to create and renew our body structure and regulate our metabolism.

How many types or nutrients are there?

Body-building nutrients

Body-building nutrients are in charge of our body structure: muscles, guts... The main body-building nutrients are proteins. Which food are rich in proteins? Some of them come from meat, fish, seafood, eggs, milk... They also come from derivates such as cheese, stuffed meat, paté, yogurts, etc. These proteins are the best for our diet. Some others come from vegetables such as legumes and nuts. These proteins are less rich for us than the other group, but when combined with cereals proteins can be obtained in a similar way to those of the animals. Energy nutrients Energy nutrients are in charge of giving us the necessary energy to do our daily activities such as working, studying, walking, protecting us from cold, etc.

The main energy nutrients are lipids and carbohydrates. Which food is rich in carbohydrates? Pasta, biscuits, bread, cereals, rice, potatoes, honey and suits. Within carbohydrates, fibre is very important because it allows a better bowel transit. Within lipids, triglycerides are the main components of fat contained in food. There are three kinds of fat: - Saturated fat: It can be found in animals such as pork, veal and lamb. It can also be found in all their derivative products like butter, cream, cheese, cold meat, and mostly in pastries and processed- baked goods. However, there is also some food of vegetable origin that contains this kind of fat, and they are the coconut oil and the palm oil used in the production of bakery food. - Monounsaturated fat: It is found in olive oil, olives, dried fruit and nuts and avocados. - Polyunsaturated fat: It is located in food which is full of omega 6 fatty acid, for example, sunflower, soy, and corn oil. There is also food that contains omega 3 fatty acid, and they are fish and walnuts.

Regulating nutrients These nutrients have not an energetic value but they are essential for the good functioning of our body. These are water, vitamins and mineral salts. What kind of food contains these nutrients? With a daily balanced diet and rich of fresh and whole-wheat products, you will meet the need of them.

Let’s speak about vitamins. In relation to vitamins, there are two kinds: Fat-soluble vitamins (A, E, D, K), which are dissolved in fat, and water-soluble vitamins (C and complex B), which are dissolved in water. Fat- soluble vitamins are accumulated in the liver and fatty tissue, but if they are consumed in excess, they may become toxic. Nevertheless, water-soluble vitamins are not accumulated, so there must be consumed regularly. If they are consumed in excess, they are eliminated by urine, so there is not a toxic effect. Each kind of food has its own vitamins, and fat-soluble ones are found especially in liver, fatty fishes, butter, milk, eggs, dried fruit and nuts, etcetera. In general, fresh food such as vegetables and fruits are rich of water-soluble vitamins.

What do we have to do to get these nutrients?

Not every food contains all the nutrients, some foods are richer in nutrients than others. For this reason we must feed ourselves by consuming a large variety of foods to ensure this way that we get all necessary nutrients. An easy way of knowing whether all nutrients are included in our diet is by checking the food pyramid.

The food pyramid is a graphic that indicates us which type of food must be included in our diet and which is the recommended dose to have a balanced diet. Before talking about the food pyramid, we have to make this clear:

What is a balanced diet?

The diet that contains all the necessary foods to be correctly nourished, that is to say, the one which provide us with the right quantities of regulating, plastic and energetic foods. According to the experts, these daily quantities are as follows:

- 60% of carbohydrates - 15% of fruit and vegetables, either fresh or cooked. - 15% of meat and fish.... that means proteins. - 10% of food rich in fat.. These quantities have to be adapted to: - The personal conditions of each individual such as age, sex, height, physical activity, etc. - The environmental conditions such as temperature.

Food Pyramid

In the food pyramid of next page, there are a series of steps.

- The food which is located at the basis of the pyramid, which is the widest, are the ones which should be eaten daily and in big quantities. This food provides us energy because they are full of carbohydrate: bread, cereals, rice, pasta, potatoes, and flour.

- In the next step we can find the regulator food: fruits and vegetables. We can add olive oil to cook or dress them.

- The third step is characterised by milk and its derivatives. They are a source rich in calcium, and proteins.

- The food with less necessity to eat is placed in the fourth step, and they correspond to the food with protein content: lean meat, fish, eggs, legumes and dried fruit and nuts.

- At the top of the pyramid we have that food that must not be eaten frequently because they are rich in fat: cold meat, butter, margarine, sweets, and processed baked goods.

OUR BALANCED DIET: the Mediterranean diet

It is typical of countries which are located in the Mediterranean Basin such as Spain, Italy, France, Greece, Cyprus, Tunisia, Albania, Malta, and so on. Although this diet has got common features which define it, every country contributes with its own peculiarities.

Which foods are part of it? - Olive oil, not only to fry but to season as well. - Plenty of foods which are of vegetable origin, rich in fibre like vegetables, fruit, pulses. Preferably if they are seasonal. Salads are a part of almost every meal, which usually finishes with a piece of fruit as dessert. - Nuts, honey and olives, but with moderation. - Daily consumption of a moderate amount of cheese and yoghurt. - Proteins, rather than in red meat, can be easily found in fish, eggs and poultry. -Carbohydrates are provided by fresh bread, pasta, potatoes and rice. - Use of products like garlic or onion, and some spices and aromatic herbs. - Drinking water is very important in the Mediterranean diet although, just in the case of adults, some wine could be included in the main meals with moderation, especially red wine. - To all these things, we may add healthy, cultural habits like: • Careful and simple preparation of the dishes, making them tasty and visually attractive too. • Meals shared with family and friends. • Eating in a relaxing way, enjoying the meal. • Doing some physical activity regularly.

What advantages does this have? Basically, it protects us from cardiovascular diseases and some types of cancer.

On this webpage, you have menus, games, recipes and some other curiosities about the Mediterranean diet.

http://dietamediterranea.com/en/

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT

THE BULGARIAN CUISINE COOKERY BOOK

ROERICH SCHOOL

SOFIA, BULGARIA

The Prologue

Bulgarian cuisine is exceptionally diverse and delicious, consisting of various salads, breadstuffs, stews, and other local dishes. Many of the dishes are prepared according to traditional recipes handed down from generation to generation over the centuries.

The most products for which Bulgaria is internationally known are yogurt and white brine (feta) cheese. These are almost always present on Bulgarian tables in one form or another.

One of the most famous and most popular breakfast items in the country is banitsa. It is a made of dough with various fillings, such as cheese, spinach, rice, and meat. Other popular breakfasts dishes include pancakes, buhtas (fritters), mekitsas (fried dough pieces), and fried bread slices. All of these are particularly delicious when served with jam, marmalade, honey or Bulgarian yogurt.

People in rural areas grow vegetables that are exceptionally tasty, which is why salads occupy a central place in our culinary tradition. The most popular Bulgarian salad is the Shopska Salad, but there are also other salads worth trying – Shepherd’s Salad, Harvest Salad, Snezhanka, Monk’s Salad, Dobrudzha Salad, Roasted Peppers Salad, and many others.

One of the most popular appetizers is Tarator (cold Cucumber Soup). It is prepared with yogurt, cucumbers, dill, crushed walnuts and spices.

Soups and broths are also popular in the countryside – particularly delicious bean soups are served in the region of the village Smilyan, in the Rhodope Mountain. Excellent fish soups are served in the regions of the Black Sea and the Danube River.

Some of the most popular Bulgarian dishes are grilled – meat balls, kebapches, grilled meat pieces, grilled sausages, and others. Various stews and dishes in clay pots are also a regular part of the Bulgaria cuisine (hotchpotch and casseroles). These include Chomlek, Kavarma, and Kapama (in the Bansko region). Another favorite Bulgarian dish is prepared with stuffed cabbage or vine leaves – the leaves used may be either small or broad. The dish, which is prepared by wrapping the filling in the leaves, is very popular in the Thracian region.

One of the trademarks of the Bulgarian cuisine is Cheverme – an entire lamb roasted on a spit. This dish is typical for the Rhodope region, but it is also served throughout the country.

Potatoes are a main ingredient in many Bulgarian recipes. The most popular potato dishes include Ogreten (au gratin), Patatnik (in the Rhodope region), potato stew, and fried potatoes.

Bulgaria’s cuisine also consists of various cold cuts and other meat delicacies. Flat sausage is the most famous of thewse. It is prepared all over the country, but it has the longest tradition in the city of Gorna Oryahovitsa. Another popular delicacy is the Banski Starets (the “Bansko Old Man”). As the name suggests, it is served in Bansko. In Elena and the region known as the Elena Balkans, a specialty is the Elena Pork Leg, prepared with salted pork.

Such delicacies are usually accompanied with a Bulgarian wine, since Bulgaria is justly famous for its wines. Thanks to the country’s unique climate and soils, a variety of grapes thrive here – Gamza (North Bulgaria), the Wide Melnik Vine (in the region of Melnik and Sandanski), Dimyat (in the regions of Varna, Shumen and Stara Zagora), Mavrud (Plovdiv, Pazardzhik, Asenovgrad), Red Misket (Straldzha and Sungurlare), Ruby (Plovdiv and Septemvri) and Pamid (Pazardzhik, Pamidovo and Plovdiv).

Another very popular Bulgarian spirit is Rakia. It is made of grapes or other fruits – plums (in the region of the town of Troyan, Teteven), apricots (in the region of Tutrakan, Silistra, Dobrich), figs, pears, and others. A rose rakia is distilled in the Valley of Roses (in the region of Karlovo and Kazanlak), since this is the home of Bulgaria’s oil-yielding roses.

This brief introduction only touches on the diverse Bulgarian dishes and drinks. To fully know the culinary magic of the country, it is necessary to visit all of the regions where the traditional recipes are proudly maintained and culinary delights are constantly on offer.

Roerich School A great place to grow

Dish name: Chushka Byurek (Cheese Stuffed Peppers)

History

Peppers Burek is a must have dish on the menu of any traditional bulgarian cuisine restaurant. The dish is prepared by stuffing, peeled roasted peppers with mixture of feta cheese and eggs. The peppers are then breaded in eggs and flour and fried. They are very delicious and favorite, and are also great idea for an appetizer.

Ingredients: 6 small green peppers 2 eggs 1/2 cup flour 1/3 lbs feta cheese, crumbled 1/4 cup oil 1 tomato, chopped Preparation: Bake, peel and seed the peppers. Beat one egg into a homogenous mixture. Mix the cheese with the other egg, add the tomato and mix well. Stuff the peppers with the mixture, roll in flour or breadcrumbs and the beaten egg. Fry in the oil for about 5 minutes each side, turning only once. Nutritional information:

White cheese contains two out of the three main nutrient groups-protein and fats. It’s rich in salts and calcium, which helps with forming bones. Peppers and tomatoes contain vitamin A, which is synthesized in the liver. Vitamin A helps with light perception. It also influences growth

Чушка бюрек

История

Чушките бюрек са от онези ястия, без които не може да мине менюто на нито едно заведение, предлагащо българска национална кухня. Ястието се приготвя чрез напълване на изпечени и обелени чушки със смес от натрошено сирене и разбъркани яйца, като след това чушките се панират в разбити яйца и брашно и се пържат. Те са много вкусни и любими, а също са и чудесна идея за мезе

Необходими продукти:

6 чушки 2 яйца 1/2 чаена чаша брашно 1/3 натрошено сирене 1/4 чаена чаша олио 1 домат

Начин на приготвяне:

Чушките се пекат, обелват и почистват. Разбиваме много добре едното яйце, а второто смесваме със сиренето и домата. Пълним чушките със сместа и ги овалваме в брашното и разбитото яйце. Пържим ги в олио за около 5 минути, като ги обръщаме веднъж.

Хранителен състав: Сиренето съдържа две от трите основни групи хранителни вещества – белтъци и мазнини. Богато е на соли на Са, които участват в изграждането на костите. Чушките и доматите съдържат витамин А, който се синтезира в черния дроб. Витамин А участва във възприемането на светлината и има значение като фактор на растежа.

Dish name: Banitsa

History

Banitsa is a very widespread Bulgarian dough dish, which is often present on the Bulgarian table in any of its multiple variants. It is prepared by dough sheets with various fillings. Sheets can be bought ready or they can be rolled out by dough. The most widespread recipe for making banitsa is the one with filling of white cheese and eggs. In the various regions of Bulgaria, however, there are dozens of possibilities for preparing this dish with filling of pumpkin and sugar (pumpkin pie), with filling of cabbage (cabbage pie), with onion, spinach, rice, meat, etc. Banitsa is usually included in breakfast menu. It is preparedaccording to the classic recipe - with a filling made of white cheese. Banitsa can be served with yogurt or a glass of coldbuttermilk. According to the tradition, a banitsa with fortune slips is prepared for New Year’s Eve.

Ingredients:

- 500 g fine dough sheets, - 4 eggs, - 250 g white cheese, - 1 glass of yogurt,

- 1/2 glass of sunflower oil or butter

Directions:

Crumble the cheese and mix it with the yogurt.Add the eggs. Add fat of your choice (oil or butter). Shake the filling well. Flatten out the sheets and smear with some oil. Spread a part of the filling evenly on the entire sheet. Roll the sheet.Arrange the ready rolls in a tray in the shape of a spiral.Coat the banitsa with yolk and bake it in an oven until it looks golden.

Nutritional information:

The thin layers of phyllo dough are a source of carbohydrates which provide “quick” energy for the body and are absorbed easily. The eggs, feta cheese and milk provide salts such as Ca, P, Na, K, S and more which help in the synthesis of substances and the processing of water and vitamins. This makes banitsa the perfect breakfast for a nutritious start of the day.

Баница

История

Баницата е много разпространено българско тестено ястие, което присъства често на българската трапеза в някои от многобройните си варианти. Приготвя се от тестени кори с различни плънки. Корите може да се купят готови или да се разточат от тесто. Най- разпространената рецепта за баница е тази с плънка от сирене и яйца. В различните краища на България обаче има десетки варианти на това ястие – с плънка от тиква и захар (тиквеник), с плънка от зеле (зелник), с лук, спанак,ориз, месо и т.н.Баницата обикновено се включва в менюто за закуска.Приготвена по класическата рецепта с плънка от сирене, баницата може да се поднесе с кисело мляко или чаша студен айрян. По традиция за посрещането на Новата година се приготвя баница с късмети.

Необходими продукти: - 500 г фини кори, - 4 яйца, - 250 г краве сирене, - 1 ч.ч. кисело мляко, - 1/2 ч.ч. слънчогледово олио или краве масло

Начин на приготвяне:

Натрошете сиренето и го смесете с киселото мляко.Добавете яйцата и мазнина по избор. Разбъркайте плънката добре. Разстелете корите и намажете с малко олио.Разпределете част от плънката равномерно по цялата кора.Навийте кората на руло.Наредете готовите рула в тава под формата на спирала.Намажете баницата с жълтък и изпечете на фурна до златисто.

Хранителен състав: Фините кори са източник на въглехидрати, които предоставят „бърза” енергия на организма тъй като се разграждат лесно. Яйцата, сиренето и млякото предоставят соли на Са, Р, Na, K, S и др., които участват в синтеза на някои вещества и в обмяната на вода и витамини. Това прави баницата идеалната закуска, която дава пълноценен хранителен старт за деня.

Dish name: Rice, spinach and mushrooms with yogurt sauce

History: Closely resembling risotto or pilaf, this traditional Bulgarian recipe for cooking rice, is a delicious meal that is a warming and hearty in itself or it can be served as a side dish with a roast and grilled lamb or even pork.

Ingredients: - 500 g of fresh spinach, washed, drained and chopped, - one large onion diced - 200g. of fresh mushrooms, sliced - one carrot, sliced - 1/3 cups long-grain rice - 500ml of vegetable stock - 1/3 cups of olive oil - 4 whole spring onions - salt and freshly ground pepper to taste For the yogurt sauce: - 2 cups of plain yogurt - large garlic clove, grated or minced - salt to taste Directions:

Heat the olive oil in large skillet. Add the onion, carrot and mushrooms and cook until the onion and carrot are soft. While they are cooking rinse the rice with wáter and drain. Add the rice to the skillet and cook for additional 2 minutes stirring often. Start adding the vegetable stock as the rice absorb it. Cover and reduce heat to a simmer. Cook for approximately 10 more minutes stirring occasionally until all the liquid is absorbed and rice is cooked (it may be necessary to add some wáter). Add the spinach, cover and cook until the spinach wilts. Remove from heat, mix well and season to taste.

For the yogurt sauce: Combine the ingredients in a small bowl and stir gently to blend. Pour some of the sauce over each individual portion and garnish with a spring onion and some fresh parsley.

Nutritional information: Rice and milk are both rich in vitamins from group B. It includes a whole series of substances, the most important of which are B1, B2, B6, B12 and PP. They regulate the processing of carbohydrates and proteins and the formation of erythrocytes. The spinach is a source of vitamin K which participates in the process of clotting. It also contains vitamin E which is important for the normal function of the gonads, the muscle and nerve tissue. The mushrooms have a lot of protein which in combination with all the other products makes the dish very balanced and healthy.

Ориз със спанак, гъби и млечен сос

История: Доста напомняща ризото или пилаф, тази традиционна българска рецепта за приготвяне на ориз може да бъде сервирана като гарнитура към печено агнешко или свинско.

Необходими продукти:

- 500 гр. измит, изцеден и нарязан спанак - една голяма глава лук нарязана на кубчета - 200гр. нарязани пресни гъби - един нарязан морков - 1/3 чаена чаша дългозърнест ориз - 500мл. зеленчуков бульон - 1/3 чаена чаша олио - 4 стръка пресен лук - сол и черен пипер на вкус

За млечния сос: - 2 чаени чаши кисело мляко - голяма скилидка чесън настърган или смлян - сол на вкус

Начин на приготвяне:

Загрейте олиото в голям тиган. Добавете лука, моркова и гъбите и варете, докато омекнат. Докато задушавате зеленчуците, измийте и отцедете ориза. Добавете го към останалите продукти в тигана за около 2 минути, като бъркате постоянно. Започнете добавяне на зеленчуковия бульон докато ориза го поеме. Оставете го на котлона на ниска температура за приблизително още 10 минути, като разбърквате от време на време, докато цялата течност се абсорбира и ориза е готов (може да бъде необходимо да се добави малко количество вода). Прибавете спанака, покрийте и варете, докато омекне. Отстранете от огъня, разбъркайте добре и овкусете.

За млечния сос:

Разбъркайте всички съставки в купа, залейте с малка част от соса всяка порция и гарнирайте с пресен лук и свеж магданоз.

Хранителен състав: Оризът и млякото са богати на витамини от група В. Тя включва цяла

поредица от вещества, по-важните от които са витамините В1, В2, В6, В12 и РР, които регулират обмяната на въглехидрати и белтъци, както и образуването на еритроцити. Спанакът е източник на витамин К, който участва в процеса на кръвосъсирване, както и на витамин Е, който има значение за нормалната дейност на половите жлези, мускулите и нервната тъкан. Гъбите съдържат белтъци, което в съчетание с другите продукти прави ястието добре балансирано и здравословно.

Dish name: Panagyurski Eggs (Eggs Panagyurski Style)

History This dish is named after Panagyurishte, a small town full of history, one of them - this great recipe. In essence it is poached eggs with yogurt with a little twist. Ingredients 3 eggs 1 cup strained yogurt 1 tsp oil a pinch of paprika salt to taste 2 tbsp of vinegar 1 clove garlic, crushed (optional) 1/4 gallon water Preparation Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Mix the yogurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it (it takes 10 seconds or less to burn so be careful). Immediately pour the curried oil over the eggs and the yogurt mixture and serve. Nutritional information:

The eggs and milk are foods with a large amount of proteins in them. These proteins are made of amino acids, some of which cannot be synthesized in the body and need to be taken in through the food we eat. These are the essential amino acids. Unlike other foods, animal products contain all the essential amino acids. The butter contains nutritious fats which are an excellent source of energy. This nutritious combination makes this dish a good source of essential amino acids and energy. At the same time it is easy for the body to process.

Яйца по панагюрски

История

Това ястие е кръстено на Панагюрище, малък град, пълен с история. По същество това са яйца на очи с кисело мляко.

Необходими продукти: 3 яйца 1 ч.ч. цедено кисело мляко 1 чаена лъжица масло щипка червен пипер сол на вкус 2 супени лъжици оцет 1 скилидка чесън (счукан пожелание) 1/4л. вода

Начин на приготвяне:

Добавете оцета и солта в 1 литър с вряща вода. Счупете яйцата директно във водата. Варете в продължение на 3 до 5 минути, в зависимост от това колко рохки харесвате яйцата. Смесете киселото мляко заедно със счукания чесън и много малко сол. Поставете яйцата в горната част на тази смес. Загрейте маслото и добавете червения пипер за около 10 секунди като внимавате да не загори. Веднага изсипете топлото масло върху яйцата и сместа от кисело мляко и сервирайте.

Хранителен състав: Яйцата и млякото са хранителни продукти изключително богати на белтъци. Белтъците са изградени от аминокиселини, някои от които не могат да се синтезират в организма и трябва да бъдат доставени с храната. Тези аминокиселини се наричат незаменими. За разлика от растителните, продуктите от животински произход съдържат всички незаменими аминокиселини. Маслото съдържа хранителни мазнини, които са най-богатият източник на енергия. Хранителният състав прави ястието ценен източник на незаменими аминокиселини и енергия като същевременно е леко за усвояване от организма.

Dish name: Shopska Salad

History:

Shopska Salad is the most popular Bulgarian starter. Despite the fact that the recipe originates from the region of the capital - Sofia, this salad is prepared in the entire country.Shopska Salad is exceptionally popular among foreign guests of the country. This is due to the fresh tomatoes and the flavorful vegetables, as well as the renowned white cheese, by which it is garnished.This salad is served as a starter or as a garnish to barbeque or baked meat. It is prepared from fresh vegetables, and insome regions baked peppers are also added.The preparation of Shopska Salad is exceptionally easy and fast, if you have all the required products.

Ingredients: - 400g tomatoes - 250 g cucumbers - 1 green pepper, - 1 onion - 100 g white cheese, - parsley, vinegar, sunflower oil and salt according to your preferences.

Directions Chop the tomatoes in large pieces.Peel the cucumbers and chop them in rings or semi-circles.Cut the pepper in stripes or other shape of your choice.Fine chop the parsley and onion. Pour all products in the plate,in which they will be served.Add sunflower oil and salt according to your preferences and stir. Finally grate cheese on the salad.

Nutritional information:

Shopska Salad contains many healthy elements: carbohydrates, proteins, cellulose, water and a real array of vitamins – A, E, K and C. Vitamins are essential for the normal digestive processes of the body as their presence in cells aids the functions of many enzymes. These vitamins also strengthen the body’s ability to fight infection and are a part of the synthesis of some hormones.

Шопска салата

История

Шопската салата е най-популярното българско предястие. Макар рецептата да произхожда от региона на столицата София, тази салата се приготвя в цялата страна.Шопската салата е изключително популярна сред чуждестранните гости на страната. Това се дължи както на пресните и ароматни зеленчуци, така и на прословутото бяло сирене, с което се гарнира. Тази салата се сервира като предястие или като гарнитура към скара или печено месо. Приготвя се от пресни зеленчуци, а в някои райони към тях се добавят и печени пиперки. Приготвянето на шопската салата е изключително лесно и бързо, стига да имате всички необходими продукти.

Необходими продукти:

400 гр. домати 250 гр. краставици 1 зелена чушка, 1 глава кромид лук 100 г сирене, магданоз, оцет, олио и сол на вкус.

Приготвяне: Доматите се нарязват на по-едри парчета.Краставиците се обелват и се режат на кръгчета или полукръгчета.Чушките, лука и магданоза също се нарязват добре.Всичко се слага в подходяща чиния, добавят се сол, олио и оцет на вкус. Салатата се поднася с настъргано сирене.

Хранителен състав: Шопската салата съдържа много полезни вещества: въглехидрати, белтъци, целулоза, вода и истински букет от витамини – А, Е, К и С. Витамините са много важни за нормалното протичане на обменните процеси в организма, тъй като присъствието им в клетката помага за действието на много ензими. Повишават устойчивостта на организма при инфекции и участват в синтеза на някои хормони.

Dish name: Tarator (Cucumber Soup)

History:

Tarator (Cucumber Soup) is one of the traditional Bulgarian dishes. It is prepared mainly in the summer months, because it has a cooling effect, but many people prepare it all year long.There is almost no Bulgarian, who will tell you that they do not like eating tarator. Regardless of the season, you can taste tarator in every Bulgarian restaurant. In the various parts of the country you can taste various recipes for making tarator. In its essence, tarator is a cold soup, prepared by yogurt, cucumbers, walnuts, salt, vegetable oil and spices. If you are far from Bulgaria and you want to taste again one of the traditional soups, favorite to all Bulgarians, you can make it on your own, just for a few minutes.

Ingredients: - 400 gr. bulgarian yogurt - 1 cucumber, -5 ml sunflower oil, - 5 - 6 cloves of garlic, - 25 g walnuts, - dill and salt according to your preferences Directions: Wash the cucumber and the dill and peel the garlic.Slice the cucumber into cubs. Chop the garlic into fine cubes.You can also grate it or press it.Fine chop the dill.Put the sliced cucumber in a vessel. Add the garlic and the dill.Add salt, yogurt and stir well until all products mix.Dilute the obtained mix with water until you receive a dense substance.Add some sunflower oil and stir. Fine crush the walnuts.Add the walnuts to the mixture and stir.

Nutritional information:

Cucumber contains 98% water and no carbohydrates. Water is a universal solvent. A lot of chemical reactions in the body run with its direct participation. Water is the main component in the inner liquid flora of the organism and it’s important for temperature regulation. Dill is rich in calcium (Ca), magnesium (Mg), manganese (Mn), iron (Fe) and vitamin C. It has strong antibacterial action. Dill decreases headaches, diminishes blood sugar and removes colics. In national medicine, it’s used for sleeplessness, bone problems, anemia, and even hair loss.

Таратор

История

Тараторът е едно от традиционните български ястия. Приготвя се предимно през летните месеци, защото има разхлаждащ ефект, но много хора го приготвят целогодишно. Почти няма българин, който да ви каже, че не обича таратор. Независимо от сезона може да опитате таратор във всеки български ресторант. В различните части на страната можете да опитате различни рецепти за таратор.По същество тараторът е студена супа, която се приготвя от кисело мляко, краставици, орехи, сол, растителна мазнина и подправки. Ако сте далеч от България и искате да вкусите отново една от традиционните и любима на всички българи супа, можете да го направите сами само за няколко минути.

Основни съставки:

- 400 гр. кисело мляко - 1 краставица, -5 мл.гр. олио, - 5 - 6 скилидки чесън, - 25 гр. орехи, - копър и сол на вкус - вода Приготвяне:

Измийте краставицата и копъра и обелете чесъна.Нарежете краставицата на кубчета, чесънът може да е на ситни кубчета, настърган на ренде или пресован.Нарежете копъра на ситно.В съд сложете нарязаната краставица. Прибавете чесъна и копъра. Посолете и прибавете киселото мляко. Разбъркайте добре до смесването на всички продукти.Разредете получената смес с вода до получаването на гъста субстанция. Добавете малко слънчогледово олио и разбъркайте. Натрошете на ситно орехите, добавете ги към сместа и разбъркайте.

Хранителен състав:

Краставицата се състои от 98% вода и не съдържа въглехидрати. Водата е универсален разтворител. Много химични реакции в тялото протичат с прякотоѝ участие. Тя е основна съставка на вътрешната течна среда на организма и има значение за терморегулацията. Koпъpът e бoгaт изтoчниĸ нa ĸaлций (Ca), мaгнeзий (Mg), мaнгaн (Mn), жeлязo (Fe) и витaмин C. Πpитeжaвa cилнo aнтибaĸтepиaлнo дeйcтвиe. Haмaлявa глaвoбoлиeтo, пoнижaвa ĸpъвнaтa зaxap и пpeмaxвa cтoмaшниĸoлиĸи. B нapoднaтa мeдицинa ce пpилaгa oщe пpи бeзcъниe, пpoблeми c ĸocтитe, aнeмия и дopи ĸocoпaд.

Dish name: Grilled Balkan trout in foil

History:

Trout's typical habitat is high mountain lakes and streams where the waters are cold and clear. Balkan trout's meat is known for its excellent flavor and is considered delicacy over other fresh water fish.

Ingredients • 4 trouts • 2 onions • 150 g mushrooms • 3 tablespoons oil • pepper and salt • 1 lemon • parsley

Directions: Clean the fish, season with salt and pepper. Move any fish on an oiled piece of foil. Cut the onions and mushrooms into slices. Put them in the fish and sprinkle with parsley. Pour a little oil and turn. Bake in preheated grill. Serve with foil and lemon slices.

Nutritional information:

Trout is one of the most popular fish on the Bulgarian market. It is most notable for its proteins and relatively low fat meat. Onions are a natural sorce of health. It boosts the body, enhances appetite and digestion, has antioxidants and antiseptic qualities, calms pain, stimulates the nervous system and the internal exchange of chemicals, it even helps to cure sclerose. It also contains many vitamins and other helpful substances, minerals and micro elements which make it a very useful medicine. It successfully combats the common cold and flue type viruses, angina, tubercolosis and infections of the skin.

Балканска пъстърва на скара във фолио

История:

Пъстървата е типичен обитател на високопланинските езера и потоци, където водата е бистра и студена. Месото на Балканската пъстърва се слави с отличните си вкусови качества, поради което се смята за деликатес сред останалите речни риби.

Основни съставки:

• пъстърва - 4 бр. • лук - 2 глави • гъби - 150 гр. • олио - 3 с.л. • черен пипер • сол • магданоз • лимони - 1 бр.

Приготвяне:

Почистете рибата и я подправете със сол и черен пипер. Преместете всяка една върху намазано с мазнина парче фолио. Нарежете лука и гъбите на филийки. Сложете ги при рибата и поръсете с магданоз. Сипете малко олио и завийте. Печете на предварително загрята скара. Сервирайте заедно с фолиото и резени лимон.

Хранителен състав: Пъстървата е една от най-популярните риби на българската трапеза. Месото ѝ се отличава с високо съдържание на белтъци и сравнително ниско съдържание на мазнини.ĸът Лy e ecтecтвeн изтoчниĸ нa здpaвe. Toй пoвишaвa oбщия тoнyc, пoдoбpявa aпeтитa и xpaнocмилaнeтo, имa aнтиoĸcидaнтнo и aнтиceптичнo дeйcтвиe , ycпoĸoявa бoлĸи, cтимyлиpa нepвнaтa cиcтeмa и oбмянaтa нa вeщecтвaтa, пoтиcĸa дopи paзвитиeтo нa cĸлepoзaтa. Bcяĸa глaвa лyĸ e eднa мaлĸa лaбopaтopия, ĸoятo пpoизвeждa eтepични мacлa, витaмини C, B1, B2, B6, E, PP, минepaлни вeщecтвa и миĸpoeлeмeнти. Гoлямoтo ĸoличecтвo фитoнциди пpaвят oт лyĸa бeзцeннo лeчeбн o cpeдcтвo. Фитoнцидитe ce бopят ycпeшнo c гpип, aнгинa, тyбepĸyлoзa, гнoйни възпaлeния нa ĸoжaтa и лигaвицитe.

Dish name: Hotchpotch (gyuvech in Bulgarian)

History: Hotchpotch is the general name of various Bulgarian dishes, prepared in a clay pot for baking with a cover. Actually, hotchpotch is the name of the vessel and when it is a small one and holds one portion, it is called gyuveche.Hotchpotch is prepared according to various recipes and it can be prepared with meat, as well as without meat. Its components are mostly vegetables - carrots, potatoes, onion, string bean,etc. In the various regions of the country the dish is seasoned by various spices.

Ingredients: To prepare a hotchpotch according to a classic recipe, you need: - 700 g pork meat - 800 g potatoes - 1 onion - 1 carrot - 150 string beans - 3 red peppers - 1 eggplant - a handful of gumbo - 2 - 3 tomatoes - 100 ml sunflower oil, - 1 teaspoon of paprika,salt, pepper and mint according to your preferences. Directions: Chop the meat (700 g pork meat). Heat up a frying pan containing sunflower oil. Brown the meat. Add fine chopped onion and continue stewing. Move the meat and the onion in a clay pot. Add raw potatoes (800 g) preliminarily cut into cubes. Chop an eggplant (1) and add it in the hotchpotch. Add string beans. Put the chopped peppers and the gumbo in the pot. Slice the carrot into rings and add them. Put the chopped fresh tomatoes. Dust with fine chopped parsley. Season with salt and other spices based on your preferences (1 teaspoon of paprika, salt, pepper and mint). Add some sunflower oil and water and put the dish in the oven. Hotchpotch is served hot.

Nutritional information: The biological worth of potatoes is great, thanks to useful proteins, carbohydrates, vitamins (especially C and B), and mineral substances-phosphorus, magnesium, calcium, Sodium, iron, copper, manganese and selenium in an easy to assimilate state. It is determined that the human body assimilates proteins from potatoes much easier, than those of meats. They are also rich in vitamins from group B, and vitamins C and K. Pork is known as one of the tastiest and least healthy meats. It’s high concentration of fat and cholesterol give it its infamy. Modern dietology, and more specifically sports dietology is trying to look at the juicy culprit from a different perspective. Pork is a good source of vitamin B, and more specifically: B1, B1, B3 and B6. Amidst these minerals the biggest percentage are phosphorus and zinc.

Гювеч

История: Гювеч е обобщеното название на различни български ястия, приготвяни в глинен съд за печене с похлупак. Всъщност гювеч е името на съда, а когато той е малък и побира една пориция, се нарича гювече или гюведже. Гювечът се приготвя по различни рецепти и може да бъде както с месо, така и постен. В състава му преобладават зеленчуците – моркови, картофи, лук, зелен фасул и т.н. В различните региони на страната ястието се овкусява с различни подправки. Гювеч може да се приготви от различни видове месо – свинско, телешко, агнешко или заешко. Необходими продукти: За гювеч по класическа рецепта са необходими - 700 г свинско месо - 800 г картофи - 1 глава кромид лук, - 1 морков - 150 г зелен фасул - 3 червени чушки - 1 патладжан, - шепа бамя - 2 - 3 домата - 100 мл слънчогледово олио, - 1 ч.л. червен пипер, сол, черен пипер и джоджен на вкус.

Начин на приготвяне: Нарежете месото. Загрейте тиган с мазнина. Запържете месото. Добавете ситно нарязан лук и продължете да задушавате. Прехвърлете месото и лука в глинен съд. Добавете сурови картофи, предварително нарязани на кубчета. Нарежете патладжан и го добавете в гювеча.Прибавете зелен фасул.Сложете и нарязани чушки. Сложете в гърнето и бамята. Нарежете моркови на кръгчета и ги добавете. Сложете и нарязани пресни домати. Поръсете със ситно нарязан магданоз. Овкусете със сол и други подправки на вкус. Добавете малко олио и вода и сложете ястието във фурната. Гювечът се поднася топъл.

Хранителен състав: Биологичната стойност на картофите е голяма благодарение на пълноценни белтъчини, въглехидрати, витамини (особено С и В) и минерални вещества – фосфор (P), магнезий (Mg), калций (Ca), натрий Na), желязо (Fe), мед (Cu), манган (Mn), селен (Se) , в лесно усвоима форма. Установено е, че човешкият организъм усвоява по-лесно и по-

пълно белтъчините на картофите, отколкото на месото. Богати на витамини от група В – В1,

В2,В3, В5, В6, В9, В12,както и на витамин С и К . От край време свинското e смятaно за едно от най-вкусните, но и най-вредни видове месо. Вината за лошата му слава си поделят високото му съдържание на мазнини и големият процент на холестерола в тях. Модерната диетология и по-специално спортната такава се опитва да погледне на сочното свинско месо от нов ъгъл. Свинското месо е добър източник на витамините от групата В и по-специално на: B1, B2, B3, В6. Сред минералите преобладават фосфора (P) и цинка (Zn).

Dish name: Strained yoghurt with honey and walnuts

History: Bulgarian yogurt is known all over the world for the qualities of its taste. For the people around the world it is a delicacy and for Bulgarian people it is part of their daily menu, which is always present on the table. Bulgarian people use yogurt to make many dishes.The yogurt is included into the composition of recipes for soups, salads, desserts, garnishes, etc. Yogurt can be made at home as long as you follow certain basic rules.

Ingredients: - caster sugar - chopped walnuts - honey - strained yogurt Directions: We allocate strained yoghurt into bowls and put liquid honey on it.Then we sprinkle with chopped walnuts and serve.If we wish, we can add caster sugar and bake the walnuts.In the summer months the honey could be substituted for fresh strawberries, raspberries and cranberries or jam from them.This is probably the easiest and quickest dessert with which you can give yourselves immense pleasure.

Nutritional information: Honey is a concentrated nutritious food which contains over 450 substances vital to the human body such as: carbohydrates, organic acids, amino acids, proteins, minerals, vitamins, hormones, enzymes and others. The two main sugars in honey are glucose and fructose. The body absorbs them quickly and lightly and they give valuable energy. The enzymes in honey aide the digestive process, the function of the intestine and stomach and they make the absorption of nutrients easier. The organic acids also help with the absorption of nutrients thus aiding the appetite and stimulating stomach functions. Honey is absorbed 100% by the system when taken in as food. Walnuts have high levels of protein, iron, phosphor, magnesium, mineral salts, vitamins from group B, unsaturated fatty acids and other microelements. Eating a handful of nuts each day is an easy way to increase eh nutritional value of your daily diet and it leads to a noticeable drop in cholesterol levels, including LDL – the “bad” cholesterol. The intake of Omega-3 Alfa- linolenic acid through walnuts had been proven to bring about better health for the bones in one’s body. To add to all this walnuts increase the antioxidational capacity of the body, they make the body’s ability to deal with infection faster and have no negative effects on body weight.

Цедено кисело мляко с мед и орехи

История

Българското кисело мляко е известно из целия свят с качествата на своя вкус. За хората по

света това е деликатес а за българския народ24 е част от ежедневното меню, което винаги

присъства на масата. Българите използват кисело мляко при проготвянето на много ястия. Кисело мляко се включва в състава на рецепти за супи, салати, десерти, гарнитури и т.н. Кисело мляко може да се направи и у дома, стига да следвате някои основни правила.

Необходими продукти: - цедено кисело мляко - натрошени орехи - мед - пудра захар

Начин на приготвяне:

Разпределяме цеденото кисело мляко в купички, заливаме с мед, поръсваме с орехите и сервираме. По желание може да се добави пудра захар и орехите да се опекат. През летните месеци медът може да се замени с ягоди, малини, къпини или сладко от тях. Това е може би най-лесната и най- бързата рецепта, която може да ви достави невероятно удоволствие.

Хранителен състав: Медът е концентрирана пълноценна биологична храна, съдържаща над 450 важни за човешкия организъм вещества: въглехидрати, органични киселини, аминокиселини, белтъци, минерални вещества, витамини, хормони, ензими и др. В пчелния мед преобладават простите захари глюкоза и фруктоза.Те леко и бързо се усвояват от организма на човека и са ценен енергиен материал. Ензимите в меда подпомагат храносмилателните процеси в организма, секреторната дейност на стомаха и червата, улесняват усвояването на хранителните вещества. Органичните киселини в меда оказват благоприятно влияние върху храносмилането. Те подпомагат процесите на усвояване на хранителните вещества, като възбуждат апетита, засилват секреторната функция на стомашната лигавица. Използван като храна, пчелният мед се усвоява от организма на 100%. Ядките от орех съдържат високи нива на белтъчини, железни (Fe), фосфорни (P), магнезиеви (Mg) и др. минерални соли, ненаситени мастни киселини, витамини от група В и много микроелементи. Яденето на шепа орехи всеки ден е един лесен начин да се увеличи хранителната стойност на дневното ни меню и води до значително по-голямо намаление на общия холестерол и на LDL -"лошия" холестерол в организма. Приема на Омега-3 Алфа-линоленова киселина чрез консумация на орехи, показва, че здравето на костите също се подобрява значително. Освен това ореховите ядки увеличават антиоксидантния капацитет в организма; способстват успокояването на възпалителните процеси и нямат нежелани ефекти върху телесното тегло.

Dish name: Elena pork leg

History:

Elena Pork Leg is a meat delicacy prepared from pork meat. Its name comes from the fact that most suitable for its preparation are the climatic characteristics of the town of Elena and the Elena Balkan Mountain. It is prepared from salted, dried and sometimes smoked pork leg. There is a tradition in the local villages to slaughter a pig every Christmas. Both thighs and both shoulders are removed from the body and used to prepare ham that can be consumed during the summer. The meat is salted and left in salt for 40-45 days. Then it’s left to dry in a ventilated area. In the past, the citizens of Elena left it to “mature” in a room by the fireplace - this added a specific flavor of smoked meat to the delicacy. Once ready, the leg can be cut into smaller pieces and spiced with savory, pepper, etc. This way the meat lasts longer and absorbs additional flavors.

Ingredients:

- pork leg

- salt

Directions:

1.Place meat in a bowl and cover it with salt on all sides. Leave it for 40-45 days.

2. Leave the salty ham in a ventilated area to dry.

3. Cut the ready delicacy into thin slices.

Nutritional information:

Prepared by this method, the pork meat is left with very little amount of fat and water. It contains the most amount of vitamin B1 out of all other meats. Vitamin B1 is needed for proper metabolism of carbohydrates as well as for the proper functioning of the nervous system.

Eленски бут

История:

Еленският бут е месен деликатес, приготвян от свинско месо. Името му идва от факта, че най- подходящи за приготвянето му са климатичните особености на град Елена и Еленския Балкан. Приготвя се от солен и сушен, а понякога и допълнително опушван свински бут. Месото се осолява и се оставя да престои в сол 40-45 дни. След това се оставя да съхне на проветриво място. В миналото еленчани го оставяли да „зрее” в стаята, в която се намирало домашното огнище, и това придавало специфичен вкус на пушено месо на деликатеса. След като е готов, бутът може да се нареже на по- малки парчета и да се оваля в подправки – чубрица, черен пипер и др. По този начин месото издържа повече време и попива допълнителни аромати.

Необходими продукти:

- свински бут - сол

Начин на приготвяне:

1. Поставете месото в съд и го покрийте със сол от всички страни. Трябва да престои така около 40-45 дни.

2. Сложете осоления бут на проветриво място да съхне.

3. Готовият деликатес се реже на тънки филийки.

Хранителен състав: Приготвено по тази начин във свинското месо остават много малко мазнини и вода. В него се съдържа най-много витамин B1 от всички видове меса, нужен за правилната обмяна на въглехидратите, а също така за правилно функциониране на нервната система.

Traditional Bulgarian daily menu Bulgarian cuisine is exceptionally diverse and delicious, consisting of various salads, breadstuffs, stews, and other local dishes. Many of the dishes are prepared according to traditional recipes handed down from generation to generation27 over the centuries. The most products for which

Bulgaria is internationally known are yogurt and white brine (feta) cheese. These are almost always present on Bulgarian tables in one form or another.

Banitsa Lunch and dinner in Bulgarian cuisine are quite similar to one another; however the dinner menu consists of slightly lighter foods.

Starter: The first dish in the lunch and dinner menu is usually a kind of salad of soup. People in rural areas grow vegetables that are exceptionally tasty, which is why salads occupy a central place in our culinary tradition. The most popular Bulgarian salad is the Shopska Salad, but there are also other salads worth trying One of the most popular appetizers is Tarator (cold Cucumber Soup). It is prepared with yogurt, cucumbers, dill, crushed walnuts and spices.Soups and broths are also popular.

Shopska Salad Tarator (cold Cucumber Soup)

Main course: Some of the most popular Bulgarian main dishes are grilled – meat balls, kebapches, grilled meat pieces, grilled sausages, and others always serves with a garnish of different vegetables which can be fresh, boiled, baked or fried. Various stews and dishes in clay pots are also a regular part of the Bulgaria cuisine (hotchpotch and casseroles). Another favorite Bulgarian dishes are prepared with stuffed cabbage,vine leaves and peppers. Potatoes are a main ingredient in many Bulgarian recipes. The most popular potato dishes include Ogreten, Patatnik, potato stew, and fried potatoes.

Stuffed peppers with rice and meat Grilled meat pieces

Dessert: There is a whole range of desserts – puddings, cakes, tea cakes, seasonal fruits and, of course, one of the most typical desserts is strained yoghurt with honey and walnuts.

Strained yoghurt with honey and walnuts Strained yoghurt with fruits

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT

THE ITALIAN CUISINE COOKERY BOOK

ISIS GIORGIO VASARI Figline ed Incisa Valdarno-Florence-Italy

The Prologue

Food is life. Our body needs “fuel” to survive. Prehistoric man lived on vegetables and what he hunted or fished, and he ate everything raw. Later he began to cook Food. Therefore cooking is a simple and ancient action to feed us and the others and it's in a certain sense an act of love towards: family, the beloved, friends, the poor ….. People gather around a table to consume their meal: So that Food is also a way to join people from different countries, of different cultures, habits.... Feed a man well and he will love you Consuming Food is a source of pleasure but also a way to show traditions, cultures, typical products. Food is also a symbol of sacrifice, order, obedience, self discipline, purity, generosity and other key values in religious and ritual life around the world. At present the world has become a global village; therefore taking into account how the various religious beliefs affect people's eating is a way to respect different cultures “If you reject the Food, ignore the customs, fear the religion and avoid the people, you might better stay home”, James Michener Food means also flavours, tastes, atmosphere. The flavours are often different but the most important thing is to try them. Cooking is at once, art, science, tradition and culture. • Art in creating different shapes and form • Science in knowing how to measure out ingredients to provide a well-balanced dish • Tradition in choosing Food for occasions that have been celebrated down the centuries • Culture in preparing Food that also reflects a lifestyle From their fusion, real masterpieces are created by experienced hands and natural talents • In this cookbook we would like to describe a sort of journey with no geographic boundaries (except for the flags!) through appearently different aspects of the same culinary tradition: the Mediterranean cuisine. Simple or elaborated dishes are presented. A particular attention is not only paid to the flavour or the elaboration but also the health. The Mediterranean diet has been acclaimed as one of the healthiest and it is included among UNESCO's intangible cultural heritages- this diet encompasses not only healthy Food but also social interaction, exchange of knowledge and culture, respect for the environment and biodiversity. • Because when we eat we need to satisfy not only the palate and the sense of smell but also the eye some of these recipes are really attractive. “Good Food is like music you can taste, colour you can smell. There is excellence all around you.You need only to be aware to stop and savour it” Gusteau, from the film Ratatouille

Dish name: PANZANELLA

History: This recipe is so old that the famous painter Bronzino quoted it in 1500s without tomatoes that had been imported from America for a short time. The name comes from pane ”bread” and Zanella, that is the name of an old tureen soup.

Ingredients (Servings: 4)

3 hg stale sliced bread

2 medium tomatoes

1 medium red onion

1 small cucumber

8 leaves basil

Extra virgin olive oil

Red vinegar

Salt and pepper to taste

Directions: In a bowl place the sliced bread and soak in water for five minutes. Squeeze well to remove excessive water. Combine the soaked bread with sliced tomatoes, onion, cucumber and leaves of basil. Season with vinegar, oil, salt and pepper to taste and mix. Keep in a refrigerator for at least 1 hour before serving.

Nutritional information: Low in calories about Kcal 360 per portion, rich in fiber and mineral salts. It's a savoury and fresh dish for summertime.

Nome del Piatto: PANZANELLA

Storia: Questa ricetta è cos ì antica che il pittore Bronzino ne parla nel 1500 ma senza il pomodoro che era stato importato dall'America da poco.Il nome deriva da pane e Zanella che era il nome antico di una terrina di coccio.

Ingredienti (per 4 persone)

3 hg pane raffermo a fette

2 pomodori medi

1 cipolla rossa media

1 piccolo cetriolo

8 foglie di basilico

Olio extravergine di oliva

Aceto di vino

Sale e pepe q.b.

Procedimento: In una ciotola disporre il pane affettato e inzuppato in acqua per 5 minuti. Strizzare bene per rimuovere l'acqua in eccesso. Amalgamare il pane inzuppato con il pomodoro , l a cipolla, il cetriolo a fette e le foglie di basilica. Condire con aceto, olio, sale e pepe q.b. e mescolare. Tenere in frigo per almeno un'ora prima di servire

Valori nutrizionali Il pi atto ha un ba sso contenuto c alorico c irca 3 60 Kcal a po rzione è ricco di fibre e s ali minerali. E' un piatto saporito e fresco adatto al periodo estivo.

Dish name: TUSCAN CROUTONS

Ingredients

History: Nowadays we eat on plates. The us e of a n i ndividual pl ate to la y the food da tes i n fact t o the M iddle A ges. Just l ook a t t he f rescoes representing the Roman banquets, and realize that the tables were almost empty. They brought meat and fish in large trays, from which each took what they wanted and rested it on slices of bread from which they ate. These canteens gathered oils, various sauces and bits of meat, making them tasty and delicious. They were the ancestors of the croutons: slices of bread covered with meat. Because it was usually pretty tough, bread was first roasted and then soaked in broth or wine to make it edible. Today, the excellent Tuscan antipasto is made with chicken liver crostini.

Ingredients (Servings: 6 people):

350 g Chicken livers A cup of stock

Half onion Extra virgin olive oil

1 tbs capers Butter

3 anchovy fillets Salt and pepper to taste

12 Slices of Tuscan Bread Sage

Directions: Sautee the chopped onion in four tablespoons of olive oil. Just browned, add chicken livers, capers, anchovies and sage. Cook and gradually add the stock to keep everything soft. After half an hour remove from the heat and chop everything until you get a creamy mixture. Put on the fire again and add a knob of butter. Season with salt and pepper. Spread on toasted slices of bread with this sauce and serve hot.

Nutritional information They c ontain onl y 306 K cal pe r por tion. T hey are r ich in fat and carbohydrates but r eally savoury and mouthwatering during winter months.

Dish name: CROSTINI TOSCANI

Storia: Un tempo non s i mangiava nei piatti. L’uso di avere un pi atto individuale dove appoggiare i cibi è i nfatti d 'epoca m edievale. Basta os servare gli affreschi che r appresentano i b anchetti romani, per accorgersi che le tavole erano praticamente vuote. Si portavano le carni e i pesci in grandi vassoi, dai qu ali ci ascuno prendeva ci ò che d esiderava, lo mangiava e s emmai l o posava s u fette di pa ne. Q ueste m ense r accoglievano olietti, sughi va ri e pe zzetti di car ne, diventando così saporite e gustose. Erano le antenate dei crostini: fette di pane ricoperte con un trito delle pa rti p iù povere de gli a nimali. Il pa ne s iccome di s olito e ra pi uttosto duro, veniva prima abbrustolito e poi bagnato nel brodo o nel vino per renderlo mangiabile. Oggi l’antipasto toscano per eccellenza è fatto con i crostini di fegatini.

Ingredienti (per 6 persone): 350 g fegatini di pollo Una tazza di brodo Mezza cipolla Olio extravergine di oliva 1 cucchiaio di capperi Burro 3 filetti di acciuga Sale e pepe q.b. 12 Fette di pane toscano Salvia

Procedimento: Saltare la c ipolla tr itata in quattro cucchiai di ol io di ol ive. Appena r osolata, aggiungere I fegatini di pollo, capperi, acciughe e salvia. Cuocere e aggiungere di tanto in tanto il brodo per tenere il tutto morbid. Dopo mezz'ora rimuovere dal fuoco e trittare tutto finchè si ottiene un composto cremoso. Rimettere sul fuoco ed aggiungere un a noce di burro. Aggiustare di sale e pepe. Spalmare fette di pane tostato con questa salsa e servirli caldi

Valori nutrizionali: Contengono solo 306 Kcal a porzione. Sono ricchi di grassi e carboidrati ma davvero saporiti e fanno venire l'acquolina in bocca soprattutto nei mesi invernali.

Dish name: RAVIOLI (stuffed fresh pasta) Ricotta cheese and spinach on variegated pecorino sauce from Pienza

History: According t o one of t he ol dest ve rsions of t he r ecipe, da ting ba ck t o t he M arquis of G avi between 1070 and 1202 (a time Ligurian village, located on the only way between Genoa and the Po Valley to the north, now in the province of Alessandria - Piedmont) This type of pasta was born in the family Inn Raviolo.

Ingredients (Servings: 10): Ingredients for pasta: 300 g eggs (5) 2 g salt 200 g flour 50 g spinach puree 200 g semolina flour 5 g squid ink A bag of saffron Directions Separate flour into four parts and knead homogeneously as far as to get four dough of different colour

Ingredients for stuffing: 200g ricotta cheese 2 egg yolks

200 g spinach puree ground nutmeg

20 g Parmesan salt and pepper to taste

Directions Wash and boil the spinach. When they are cooked, chop them finely. In a bowl add a ll the other ingredients and stir till you obtain a homogenous mixture. Roll out the dough and make ravioli with the stuffing described above.

For the sauce: 250 g c reamy s auce of P ecorino cheese. Various cr eamy s auce of d ifferent colours t o variegate made with Florentine “costoluto” tomato, squid ink and saffron.

Nutritional information: Energy 264kcal, protein 52g, Lipids (fats) 119g, carbohydrates 93g

Nome del piatto: RAVIOLI di ricotta e spinaci su salsa variegata al pecorino di Pienza Storia: Secondo una de lle ve rsioni pi ù antiche de lla r icetta, risalente a l M archesato di G avi f ra il 1070 e i l 1202 ( un t empo pa ese l igure, pos to s ull'unica v era s trada di comunicazione f ra Genova e l 'area padana a nord, o ggi in provincia di Alessandria - Piemonte) questo tipo di pasta nacque nella locanda della famiglia Raviolo. Ingredienti (Per 10 persone): Ingredienti per la pasta: 300 g uova (5) 50 g purea di spinaci 200 g farina 5 g nero di seppia 200 g farina di grano duro Una bustina di zafferano 2 g sale Procedimento: Separare la farina in quattro parti e lavorare l'impasto con uova in modo omogeneo fino ad ottenere quattro impasti di colore diverso Ingredienti per il ripieno: 200g ricotta 2 tuorli 200 g purea di spinaci noce moscata macinata 20 g Parmigiano sale e pepe q.b. Procedimento Lavare e bollire gli spinaci. Quando sono cotti, tritarli finemente. In una ciotola aggiungere agli s pinaci tut ti g li a ltri ing redienti e me scolare f ino ad ot tenere un impasto omogeneo. Stendere l'impasto e fare ravioli con la farcia descritta Per la salsa: 250 g Salsa cremosa di Pecorino. Varie salse cremose di colori diversi per variegare ottenute con pomodoro fiorentino costoluto, nero di seppia e zafferano. Valori nutrizionali: Energy 264kcal, Proteine 52g, Lipidi (fats) 119g, Carboidrati 93g

Dish name: PISELLI ALLA FIORENTINA

History: One of the most often served vegetable dishes in Florence. The springtime fresh pea season is short in Tuscany, but since this is such a favourite, we've gone global, using the best frozen peas we can find.

Ingredients (Servings: 6):

2 tbs extra virgin olive oil

2 cloves garlic, peeled and sliced

3-4 diced slices of ham or pancetta (un-smoked, Italian bacon)

800 g petite peas 1 cup water

¼ tbs salt freshly ground pepper chopped parsley

Directions: In a saucepan cook gently garlic and ham or bacon in olive oil for 2-3 minutes, being careful not t o br own t he garlic. A dd t he p eas, water, s alt a nd pe pper and cook c overed for approximately 15 minutes. Control salt and pepper, stir in parsley and serve.

Nutritional information It is a side dish rich in mineral salts.

Nome del Piatto: PISELLI ALLA FIORENTINA

Ingredienti (Per 6 persone):

2 cucchiai di olio extravergine di oliva 2 spicchi di aglio, pelati ed affettati 3-4 fette di prosciutto o pancetta a dadini 800 g piselli fini 1 tazza di acqua ¼ cucchiaio di sale pepe macinato fresco prezzemolo tritato

Procedimento: In una casseruola cuocere a fuoco lento aglio e prosciutto o pancetta in olio di oliva per 2-3 minuti, facendo attenzione di non rosolare troppo l'aglio. Aggiungere i piselli, acqua, sale e pepe e cuocere coperti per approssimativamente 15 minuti. Controllare sale and pepe, incorporare il prezzemolo e servire.

Valori nutrizionali: E' un contorno ricco di sali minerali.

Dish name: RIBOLLITA

History:

Bread during the Middle Ages had an important role for the diet of t he c ommon pe ople a nd f undamental for t he poor . D uring t he ba nquets of t he r ich there weren't often plates - they were reserved for very important people and events- and as a plate they commonly used a thick and large slice of bread for the whole meal. At the end this bread, soaked with the dressing of the courses, was given to the poor. The poor brought this bread home and they put it in a “paiolo” (a big copper pot) with vegetables to prepare a hot and tasty soup, called “ribollita”. Ingredients (Servings: 6) 300g stale bread 2 Potatoes 2 onions 1 celery stalk 1 clove garlic 2 carrots Half Savoy Cabbage 2 tbs tomato sauce 1 Black Cabbage Tuscan Extra Virgin Olive Oil 1 bunch of Swiss Chard Salt and Pepper to taste 400 g Dried White Beans Directions Boil t he beans previously softened i n 2 l itres of cold water. Mash 3/ 4 of them and put t he puree in the cooking water leaving the remaining one aside. Fry, in 8 tablespoons of olive oil, 1 c hopped oni on a nd ga rlic, a nd w hen j ust g olden, a dd t wo t ablespoons of t omato-puree diluted in a glass o f w arm w ater. Add chopped c arrots a nd c elery, s hredded cabbage a nd Swiss chard, sliced potatoes, salt and pepper and cook for a few minutes, then add bean soup and go on cooking for about an hour. When the vegetables are well cooked, place in a bowl sliced stale bread and beans left aside and pour the vegetable soup. Serve Ribollita sprinkled with extra virgin olive oil and the onion cut into thin wheels. Nutritional information: Energy 278kcal, protein 11g, Lipids (fats) 5g, carbohydrates 48g, starch 39g, sugar 6g, fiber 6g.

Nome del Piatto: RIBOLLITA

Storia: Il pane nel Medioevo aveva un pos to importante nella dieta del popolo e fondamentale in quella dei poveri. Durante I banchetti dei ricchi spesso non s i usavano piatti- erano riservati per p ersone e d eventi m olto i mportanti – e come pi atto comunemente u savano una grossa fetta di pa ne p er t utto i l pa sto. A lla f ine que sto pa ne, z uppo de i c ondimenti de lle va rie pietanze, veniva regalato ai poveri. I poveri portavano questo pane a casa e lo mettevano in un paiolo(grossa pentola di rame) con verdure per preparare una zuppa calda e gustosa, chiamata “ribollita”. Ingredienti (Per 6 persone) 300g pane raffermo 2 Patate 2 cipolle 1 gambo di sedano 1 spicchio di aglio 2 carote Mezzo cavolo cappuccio 2 cucchiai di salsa di pomodoro 1 Cavolo nero Olio extravergine di oliva toscano 1 mazzo di biete Sale e pepe q.b. 400 g fagioli bianchi secchi

Procedimento Bollire i fagioli in precedenza ammorbiditi in due litri di acqua fredda. Passarne al setaccio i tre quarti e m ettere la purea nell'acqua di cottura lasciando i rimanenti fagioli da una parte. Friggere in 8 cucchiai di olio di oliva una cipolla e lo spicchio d'aglio tritati e quando sono dorati, aggiungere due cucchiai di salsa di pomodoro diluiti in un bi cchiere di acqua tiepida. Aggiungere carote e sedano tritati , cavolo e biete tagliato a julienne , patate a fette, sale e pepe e cuocere per alcuni minuti aggiungere poi la zuppa di fagioli e continuare la cottura per circa un'ora. Quando le verdure sono tutte ben cotte, porre in una ciotola pane raffermo a fette, i fagioli rimasti interi e versare la zuppa di verdure. Servire la Ribollita con olio extravergine di oliva e la cipolla tagliata a rondelle. Valori nutrizionali Energy 278kcal, protein 11g, Lipids (fats) 5g, carbohydrates 48g, starch 39g, sugar 6g, fiber 6g

Dish name: BACCALA'

History: According to the people of the Veneto region, the history of Baccalà dates ba ck t o 1432. Pietro Querini, a nobl e Venetian and member of the Maggior Consiglio della Serenissima, was s ailing from C andia t o Flanders. During the voyage, repeated storms broke the rudder and the mast, and the c rew m anaged t o have t heir l ives r eaching t he de sert i sland of S andøy, i n t he Norwegian archipelago of Lofoten. Once back to Venice, Querini started to import the cod, which immediately a chieved great s uccess and w as appreciated f or v arious r easons: i ts tastefulness, its durability (useful for both land and sea transportation), its being cheaper than the fresh fish.

Ingredients (Servings: 4 ) 800g soaked salted codfish 2 cloves garlic

4 tbs of flour 4 tbs extra virgin olive oil oil for frying 300 g tomatoes, 1 onion Salt and pepper to taste 3 bunches parsley Directions Rinse t he s alted c odfish unde r r unning w ater. Dry and c ut i nto r egular rectangular pi eces. Flour and remove the excess flour. Fry in hot oil and brown. Remove from the pan and dry with paper. Prepare chopped onions, parsley and the cloves of garlic and brown in a pan with extra virgin olive oil, add the tomatoes and cook for ten minutes. Add pieces of codfish and flavour for few minutes, add pepper and salt, be careful because the codfish is salted.

Serve with leaves of parsley.

Nutritional information It's rich in mineral salts and omega 3 fats.

Nome del Piatto: BACCALA'

Storia: Il baccalà è da tempo uno dei piatti tipici di Venezia ma questo pesce non è originario della laguna né de i m ari italiani. Il ba ccalà ve neziano infatti non è i l m erluzzo salato ma l o stoccafisso, un merluzzo artico di origine norvegese conservato attraverso l’essiccazione con aria fredda. Esistono di verse s torie che raccontano del m odo con cui l o s toccafisso è arrivato sino a Venezia, alcune delle quali assumono i caratteri della leggenda. Una di queste è r accontata ne l vol ume Nel segno del baccalà redatto da Flavio Birri e C arla C oco. Il racconto ha come protagonista Pietro Querini, un mercante veneziano del ‘400.Mentre era sulla r otta pe r l e F iandre, nel M ar de l N ord, l a nave di P ietro Q uerini f u i nvestita i n una violenta t empesta c he fece na ufragare l a na ve e di sperderne com pletamente i l c arico. Sull’isola i na ufraghi v eneziani i ncontrarono i pescatori l ocali, c on cui s i i ngegnarono a comunicare parlando germanico, f rancese e l atino. E ssi na rrarono le l oro di savventure e trovarono os pitalità pr esso i g enerosi pe scatori per t re m esi. N el 1432 Querini, t ornato a Venezia, narrò ai s uoi c oncittadini de lle s ue a vventure n ei pa esi s candinavi. I racconti di viaggio e rano a ll’epoca molto a pprezzati poi ché g li us i de i popol i l ontani pot evano fornire nuove idee pe r l a vi ta q uotidiana o per i l commercio. I v eneziani, perciò, non s i l asciarono scappare l ’occasione e , da g randi m ercanti che er ano, iniziarono ad importare e commercializzare lo stoccafisso.

Ingredienti (Per 4 persone) 800g baccalà ammollato 2 spicchi di aglio 4 cucchiai di farina 4 cucchiai di olio extravergine di oliva olio per friggere 300 g pomodori 1 cipolla Sale e pepe q.b. 3 mazzetti di prezzemolo

Procedimento Lavare i l ba ccalà s otto acqua corrente. Asciugare e t agliare a pe zzi r ettangolari r egolari. Infarinare e rimuovere la farina in eccesso. Friggere in olio caldo e rosolare. Togliere dalla padella ed asciugare con la carta. Preparare prezzemolo e cipolle tritate e gli spicchi di aglio e rosolare in una padella con olio extravergine di oliva , a ggiungere i pomodori e cuocere per dieci minuti. Aggiungere i pezzi di baccalà ed insaporire per alcuni minuti, aggiungere pepe e sale, stare attenti perchè il baccalà è salato. Servire con foglie di prezzemolo.

Valori nutrizionali E' ricco di sali minerali e grassi omega 3

Dish name: Supreme of chicken stuffed with its liver and chestnut from Pratomagno

Ingredients (Servings: 4) A boneless chicken 300g chicken livers 70g shallot 100g Savoy cabbage leaves 80g extra virgin olive oil 200g boiled chestnut 10g sage Salt and pepper 20cl Guado al melo IGT Tuscan white wine

Directions: Golden br own t he s hallot i n a pa n w ith e xtra vi rgin ol ive oi l. Add the chi cken livers previously well c leaned and w ashed. C ook f or 1 5 m inutes a nd pa ss a t t he c utter unt il t he mixture i s s mooth. Meanwhile bl anch t he l eaves of t he c abbage, dr ain a nd dr y t hem w ell. Place on t he table and put the mixture of liver and chestnut, previously baked, in the center. Roll up and put in the center of the chicken. Tie and bake, having added extra virgin olive oil and sage leaves. During cooking reduce with a plenty of white wine. When it will be cooked after about 30 minutes remove from the gravy. Reduce the sauce, adding more white wine. Serve hot matching with the desired side dishes.

Nutritional information (1 portion): Energy 323kcal, Protein 96g, Lipids (fats) 189g, carbohydrates 38g

Nome del piatto: Supreme di pollo farcito con il suo fegato e castagne del Pratomagno

Ingredienti (Per 4 persone): Un pollo disossato 300g di fegatini di pollo 70g scalogno 100g foglie di cavolo cappuccio 80g olio extravergine di oliva 200g castagne lessate 10g salvia Sale and pepe 20cl Guado al melo vino bianco toscano IGT

Procedimento: Rosolare f ino a c he è dorato l o s calogno i n una pa della c on ol io e xtravergine di ol ive. Aggiungere i fegatini di pollo precedentemente ben puliti e lavati. Cuocere per 15 m inuti e passare a l tr itatatutto fino a c he l 'impasto è m orbid. Nel f rattempo sbianchire l e f oglie di cavolo, scolarle e asciugarle bene. Porre sul tavolo e porre l 'impasto di fegatini e castagne, precedentemente i nfornato, al cent ro. Arrotolare e por re al c entro de l pol lo. Legare ed infornare, avendo a ggiunto ol io e xtravergine di ol iva e f oglie di s alvia. D urante l a c ottura ridurre con abbondante vino bianco. Quando sarà ben cotto dopo c irca 30 minuti rimuovere dal fondo di cottura. Ridurre la salsa, aggiungendo ancora vino bianco. Servire caldo con il contorno desiderato

Valori nutrizionali: Energy 323kcal, Protein 96g, Lipids (fats) 189g, carbohydrates 38g

Dish name: TRIPPA ALLA FIORENTINA

History:

The tripe, an offal, was an important ingredient in the pheasant food culture especially for the poor who couldn't afford expensive meat.

Ingredients (Servings: 4 ) 1 kg tripe chopped basil 1 carrot ½ glass white wine 30 g butter 300 g peeled tomatoes 6 tbs extra virgin olive oil boiling broth 1 celery stalk 1 finely chopped onion 1 clove garlic grated Parmesan cheese 1 bay leaf salt and pepper Directions Cut the tripe in small and short strips, wash and dry it. In a pot, brown in oil and butter the sliced vegetables, with the garlic and bay leaves. Add the tripe, let it dry, remove the garlic, pour the wine and let it evaporate completely. Add the tomatoes, salt and pepper. During the cooking, wet occasionally with the broth and stir continuously. Add the basil and serve the tripe with the grated Parmesan cheese.

Nutritional information Today the consumption of tripe is tied to its high content of proteins and at the same time its low content of fat.

Nome del Piatto: TRIPPA ALLA FIORENTINA

Storia: La tr ippa, una f rattaglia, era un ingrediente i mportante ne lla c ultura culinaria c ontadina specialmente per i poveri che non potevano permettersi tagli di carne costosa.

Ingredienti (per 4 persone) 1 kg trippa basilico tritato 1 carota ½ bicchiere di vino bianco 30 g burro 300 g pomodori pelati 6 cucchiai olio extravergine di oliva brodo bollente 1 gambo di sedano 1 cipolla finemente tritata 1 spicchio di aglio Parmigiano grattugiato 1 foglia di alloro sale e pepe

Procedimento Fare a strisce sottili e corte la trippa, lavarla ed asciugarla. In una casseruola, rosolare nell'olio e bur ro l e v erdure a ffettate, c on l 'aglio e l e f oglie di a lloro. Aggiungere l a t rippa, l asciare asciugare, rimuovere l'aglio, versare il vino e lasciare evaporare completamente. Aggiungere i pomodori, s ale e pe pe. Durante l a cottura, b agnare di t anto i n t anto c on i l br odo e girare continuamente. Aggiungere il basilico e servire la trippa con Parmigiano grattugiato.

Valori nutrizionali Oggi il consumo della trippa è legato al suo alto contenuto di proteine ed allo stesso tempo il suo basso contenuto di grasso.

Dish name: RICCIARELLI

History:

Ricciarelli are traditional Italian biscuit - specifically, a type of macaroon - originating in 14th century Siena. Legend holds that they were introduced by R icciardetto della G herardesca upon his r eturn f rom t he C rusades. Today, Ricciarelli are typically consumed at Christmas, served with a dessert wine.

Ingredients (Servings: 6) 250 g sweet almond Powdered vanilla 300 g sugar grains 1 egg white 1tbs honey Icing sugar 1/2 lemon peel Hosts

Directions Chop f inely t he pe eled, w ashed a nd dr ied s weet a lmonds. Add g ranulated s ugar t o t he mixture, s tir w ell, a nd t hen s ieve. A dd, t o t he m ixture, hone y, l emon zest, a t easpoon of powdered vanilla and lightly whipped egg white. Mix well to obtain a soft and homogeneous mixture. Sprinkle the work table with icing sugar to form an even layer. Roll out there the almond pastry to obtain a thickness of about 2 cm. With a sharp knife, first passed in the icing sugar, c ut i nto l ozenges or ot her r egular s hapes. A rrange t he hos ts on the R icciarelli a nd transfer them to one baking dish. Pass in a preheated oven at 140°C for 15 minutes, making attention t hat t he bi scuits do not t ake c olour, but r emain s oft a nd w hite. R emove f rom t he oven and let them cool, then remove the hosts in excess and serve.

Nutrition Information (for 1 biscuit): Energy 322 kcal kJ77, Protein 1.6 g, Carbohydrates 7.8 g, Fat 4.1 g

Nome del Piatto: RICCIARELLI

Storia:

I ricciarelli s ono fatti c on una pa sta di tipo marzapane. Nati ne l XIV s ecolo nelle c orti toscane, s eguendo antiche or igini or ientali, s i s ono poi e voluti i n va rianti a rricchite c on cioccolato in superficie. La leggenda narra che fu il cavaliere Ricciardetto Della Gherardesca a i ntrodurre que sti dol ci, a l r itorno da lle c rociate. Attualmente s ono apprezzati s oprattutto come dolce natalizio. Si consumano con vini da dessert.

Ingredienti (Per 6 persone) 250 g mandorle dolci Vaniglia in polvere 300 g zucchero 1 albume di uovo 1cucchiaio di miele Zucchero a velo Scorza di mezzo limone Ostie

Procedimento

Tritare finemente l e m andorle dol ci p elate, lavate ed as ciugate. Aggiungere l o z ucchero semolato all'impasto, mescolare bene poi setacciare. Aggiungere, all'impasto, miele, scorza di limone, un cucchiaino di vaniglia in polvere e bianco d'uovo leggermente montato. Mescolare bene p er ot tenere un i mpasto m orbido e d om ogeneo. C ospargere i l piano di l avoro di zucchero vanigliato per formare uno s trato omogeneo. Stendere la pasta di mandorle fino ad ottenere uno s pessore di circa 2 cm. Con un coltello affilato, prima passato nello zucchero a velo, tagliatela a l osanghe o altre f orme regolari. Sistemare le os tie s ui R icciarelli e trasferirli i n una t eglia da f orno. P assare i n f orno pr eriscaldato a 140 ° C pe r 15 m inuti, facendo a ttenzione c he i bi scotti non pr endano c olore, m a rimangano morbidi e bi anchi. Togliere dal forno e lasciar raffreddare, poi togliere le ostie in eccesso e servire.

Valori nutrizionali (Per biscotto): Energia 322 kcal kJ77, Proteine 1.6 g, Carboidrati 7.8 g, Grassi 4.1 g

Dish name: FAGIOLI ALL'UCCELLETTO

History:

The baked beans are one of the typical Tuscan dishes, especially in Florence, a city with an ancient hi story a nd i mportant c uisine. The f ame of t his r ecipe i s m ainly l inked t o t he simplicity of its ing redients and its i ntense but de licate f lavour w hich m akes i t a g reat accompaniment especially for meat. Although they are well known, no one has ever been able to understand the meaning of the name "fagioli all'uccelletto", as in the recipe there is no trace of bi rds. The onl y one who ha s t ried t o give a n a nswer t o t his que stion w as t he f ather of Italian cuisine, Pellegrino Artusi. He told that the recipe would take its name from the method of cooking and the use of the same special spices used in the preparation of the famous roast birds.

Ingredients (Servings: 4 ) 300 g fresh toscanelli beans 1 sprig sage ½ cup extra virgin olive oil 2 cloves garlic 200 g peeled tomatoes salt and pepper to taste

Directions Put the beans in a pan, better earthenware, and cover with four inches of water. Bring to the boil ve ry quickly a nd t hen l ower t he he at a nd l et s immer unt il t hey are t ender but not overcooked. Once the beans are ready, fry in a pan, with a bit of olive oil, garlic and a sprig of sage. After two or three minutes, add the peeled tomatoes and cook everything until you get a fairly thick sauce. Then add the previously prepared beans, salt and pepper to taste. Simmer for at least 15 minutes. Once they are ready serve warm.

Nutritional information Simple dish rich in flavour and in proteins.

Nome del Piatto:FAGIOLI ALL'UCCELLETTO

Storia:

I fagioli i n forno s ono un t ipico pi atto Toscano, s pecialmente a Firenze, una città con una storia antica ed una cucina importante. La fama di questa ricetta è principalmente collegata alla semplicità dei suoi ingredienti ed il suo intenso ma delicato sapore che la rende un grande contorno specialmente per la carne. Tuttavia sono ben conosciuti, nessuno è mai stato capace di capire il significato del nome "fagioli all'uccelletto", dal momento che nella ricetta non c'è traccia di uccelli. L'unico che h a ce rcato di dare una risposta al la dom anda è s tato il padre della cuc ina i taliana, Pellegrino Artusi. Sosteneva che l a ricetta avrebbe preso il nom e da l metodo di c ottura e l 'uso di s pezie s peciali us ata ne lla pr eparazione de i f amosi uc celletti arrosto .Ingredienti (Per 4 persone) 300 g fagioli toscanelli freschi

Ingredienti (per 4 persone) ½ tazza di olio extravergine di oliva

200 g pomodori pelati

1 rametto di salvia

2 spicchi di aglio sale e pepe q.b.

Procedimento

Porre i fagioli in una casseruola, meglio se di coccio, e coprire con quattro pollici di acqua. Far bollire molto velocemente e poi abbassare il fuoco e lasciare cuocere a fuoco lento fino a che s ono t eneri m a non s tracotti. U na vol ta che i f agioli s ono pr onti, f riggere i n una casseruola, c on un po ' d i ol io di ol iva, a glio ed un r ametto di s alvia. D opo 2 o 3 m inuti, aggiungere i pomodori pelati e cuocere tutto fino ad ottenere una salsa piuttosto densa. Poi aggiungere i f agioli pr eparati i n pr ecedenza, s ale e pe pe q.b. C uocere a f uoco l ento pe r almeno 15 minuti. Una volta che sono pronti servire caldi

Valori nutrizionali

Piatto semplice ricco di sapori e protein

ONE DAY MENU FROM THE NORTH TO THE SOUTH OF ITALY

Breakfast on the Alps

MILK, COFFEE,TEA AND CENTRIFUGED FRUIT AND VEGETABLES

FRESH FRUIT

YOGURT, CHEESES WITH JAM AND HONEY

BREAD, BUTTER, STRUDEL ( A cake made with phillo pastry, apples, raisins and pine nuts) AND and PIE WITH FRESH AND DRY FRUIT

Lunch in the woods of the Centre of Italy

ROE DEER CARPACCIO WITH SHREDED ARTICHOKES AND VINAGRETTE WITH WHITE PEPPER

FRESH TAGLIATELLE (NOODLES)WITH TIPS OF ASPARAGUS, CEPS AND TALEGGIO CHEESE

CHIANINA FILLET IN BRUNELLO WINE ON A BED OF PUFF PASTRY STUFFED WITH SPINACH

FLAMED PEARS WITH DARK CHOCOLATE FALL

Dinner at Sunset in The South of Italy

BEAN SOUP WITH MUSSELS AND WILD FENNEL

SWORDFISH TARTARE ON A BED OF SHREDED VEGETABLES

SEMIFREDDO WITH ALMOND AND A REDUCTION OF ORANGE

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT

THE POLISH CUISINE COOKERY BOOK

ZESPOL SZKOL PONADGIMNAZJALNYCH NO 1

IN ZAMOSC, POLAND

The Prologue

One of the more important human life needs is gathering food to satiate one’s appetite. Lack of m eal or i ts i ngredients w rongly composed l ead t o va rious i llnesses or e ven de ath. T he present pr oblem i s g athering of hi gh-quality ma terials f or agriculture a nd f ood pr ocessing industry as well as working out such production norms so that the produced food is healthy and has long period of preservation. Producers are able to do almost everything. The fact that various m uck i s a dded t o f ood i s t he f ault of t he pe ople w ho want t o lower t he c osts of purchasing. C heap food c ontaining l ow num ber of nut rients f loods t he m arkets of t he countries c haracterized by a hi gh rate of un employment a nd a l ow level of education connected with nutrition and healthy lifestyle.

It is consumers that demand for products via trade to production plants. Low quality food on the shop shelves is very often the result of the demand for this kind of products. We buy it more and more because it is cheap. We cause situations that lots of food is thrown onto the waste heap.

It is high time to change it!!!

Working out of this atypical cookery book lets us to call towards traditional cuisine where neither pr eservatives o r a rtificial f ood coloring a re added nor fats of the t rans t ype. Our grandmothers knew how to prepare healthy and nutritious meals.

Recipes for traditional dishes have come delicious on our tables. They are present at important family reunions and cultural events as well. Common preparation of meals with family and friends makes us get on well altogether. We talk to one another learning not only how to cook. It i s not know n w hat pa rt of our m others a nd gr andmothers’ l ives w as spent on pr eparing meals and food processed for winter time in Poland. We should accompany and help them more often. Cooking is sometimes hard work. However, it is the source of joy for our eyes and palate. The main task of spices from all ov er the world, which enrich the fragrance of dishes, is to increase the taste and preserve them. And let us remember the saying: “We live not only to just eat, but we eat to live.” Extended care for food, constant thinking about it and stuffing ourselves with it finally leads obesity and many illnesses.

The m eetings of t he t eachers a nd t he s tudents w ithin C omenius – Lifelong L earning programme’s Democratic Values and Linguistic Diversity project a im, a mong ot her i ssues, exchange of culinary experience in the field of over-national and timeless values. We all need healthy nutrition a nd l ife. W e can t ry to bu y t hose s nacks, s weets and i ngredients f or preparing meals which are the healthiest. Common access to education and media as well as the de velopment o f c ivilization m ake us know more a bout ou rselves. We c an also pr epare healthy and nutritious dishes not only from our country but also from foreign countries, too. Let us choose those dishes for our menu which are the best for our bodies.

Democracy, t he de velopment of t ourism a nd w ays of t ravelling, kno wledge of f oreign languages, meeting ne w count ries and their i nhabitants a nd c ommon g oals m ay cause t he change of liking thanks to fashion for health.

We wish perseverance in pursuing to your slender figure.

Signed by the eternally slimming ourselves down...

Poland’s DVALD Comenius Lifelong Learning Programme

DISH NAME: Crumpet with onions and poppy

History:

The dish was first prepared by the Jews from Lublin and then by the Jews in Zamość. It was well - known and popular at Lubelskie region b efore the II World War.

Ingredients:

To make three crumpets with onions and poppy you need: • A glass of flour • Two onions • A spoon of poppy • 5 spoons of water

Preparation: Knead the dough adding some water and leave it for about 20 m inutes. Next divide it into 3 similar portions and make 3 c rumpets out of it. Add some onions as a topping and sprinkle some poppy over it. Bake for about 25 m inutes in the oven at 200 C degrees. We hope you will enjoy it. It is best when served with cheese and butter on top of it and heated ( not in the microwave oven). Enjoy.

Nutritional information (for 100g):

Energy 246kCal, Protein 4,6g, Carbohydrates 39g, Fat 15g

Cebularz z makiem

History:

Pierwotnie żydowski placek wypiekany w Lubline a następnie w Zamościu. Był dobrze znany i popularny w regionie jeszcze przed II wojną światową.

Składniki:

• Szklanka mąki • Dwie cebule • Łyżka maku • 5 łyżek wody • Ser i masło

Przygotowanie: ugnieść ciasto dodając wodę, pozostawić na 20 minut. Podzielić na 3 porcje. Dodać cebulę na wierzch i posypać makiem. Całość piec około 25 minut w piekarniku o temperaturze 200 stopni Celsjusza. Najlepiej smakuje z masłem i serem.

Wartość odżywcza (na 100g):

Energia 246kCal, Białko 4,6g, Węglowodany 39g, Tłuszcze 15g

PASTA

DISH NAME: Pierogies with cheese

History:

Pierogies w ith cheese have be en know n i n P oland s ince XIII century. T he di sh be came popul ar b ecause pi erogies w ere one o f most f avorite K ing Władysław Jagiełło’s dishes. It is one of the most important Polish dishes and in our opinion one of the most delicious.

Ingredients:

• 250 g pressed cottage cheese • 1 egg, • salt • pepper • 4 potatoes • 1 tablespoon butter

Preparation: Boil potatoes and chop onion. Put the onion into the frying pan and fry for about 1 minute.

Prepare dough and then using round cutter divide the dough into rounds. Shape pierogies and boil them for about 4 minutes. Transfer them into a bowl or a plate. Serve them with butter or cream. Enjoy.

Nutritional information (for 100g):

Energy 155kCal, Protein 4,8g, Carbohydrates 28,7g. Fat 2g

Pierogi z serem

Historia:

Pierogi z serem były znane w Polsce od XII wieku. Potrawa zyskała popularność jako jeden z przysmaków władców, w tym Władysława Jagiełły. Są jedną z najważniejszych, a w naszej opinii najsmaczniejszych, polskich dań.

Składniki:

• 250 gram sera białego • 4 ziemniaki • 1jajko • salt • pieprz • masło

Przygotowanie:

Ziemniaki ugotować, posiekać cebulę, którą następnie wrzucić na patelnię i zeszklić na maśle. Wyrabiać ciasto na pierogi ręką. Rozwałkować ciasto. Przy pomocy niedużej szklanki powycinać z ciasta kółka, na które następnie nałożyłem ok. łyżeczkę farszu. Ulepić pierogi. Gotowe pierogi wrzucić do gotującej się osolonej wody i gotować 4 minuty.

Wartość odżywcza (na 100g):

Energia 155kCal, Białko 4,8g, Węglowodany 28,7g, Tłuszcze 2g

RICE

DISH NAME: Stuffed cabbage rolls

History:

Stuffed cabbage r olls - Poles cal l t hem gołąbki, which literally means "little pigeons." The dish is made of boiled rice and meat. The mixture is wrapped up in a leaf of cabbage. The dish is often served with a tomato sauce.

Like sour cabbage, it is a traditional dish in Central and eastern European countries.

Ingredients:

• 1 cabbage • 1 onion • 2 butter • 0,5kg beef • 0,3kg pork • 1 1/2 cups rice • 1 teaspoon garlic • salt • pepper

Preparation: Boil water i n a bi g pot and put a cabbage i nto boiling water. Boil t ill you can s eparate i ts leaves. Take it out of the pot and leave it for about 10 m inutes. B oil rice in the other pot. After that mix boiled rice and minced meat, season with salt and pepper. Fry onion for the gold colour and add in to the mix of rice and meat. Put about 2 tablespoons of the mix in the centre of each cold c abbage l eaf. F old t he s ides of t he l eaf i n a nd r oll i t up i nto a l ittle package. Bake the rolls for 1 and half an hour.

Nutritional information (for 100g):

Energy 108kCal, Protein 6,7g, Carbohydrates 10,2g, Fat 5,2g

Gołąbki z mięsem

Historia:

Potrawa półmięsna z farszu zawiniętego w rolki z liści białej kapusty. Składnikami farszu są mięso i ryż. Gołąbki są często podawane z s osem pom idorowym. P odobnie j ak ki szona kapusta, gołąbki są tradycyjną potrawą w krajach Europy Środkowej i Wschodniej.

Składniki:

• główka kapusty • 1 posiekana cebula • 2 łyżeczki masła • 0,5kg wołowiny • 0,3kg wieprzowiny • 1 ½ filiżanki ryżu • 1 łyżeczka czosnku • 1 łyżeczka soli • 1/4 łyżeczka pieprzu • śmietana

Przygotowanie

W dużym garnku zagotuj wodę. Do gotującej się wody włóż kapustę i gotuj na małym ogniu aż będzie można łatwo oddzielać łatwo liście od główki . Ugotowaną kapustę wyjmij i ostudź . W drugim garnku ugotuj ryż . W misce wymieszaj mięso mielone i ugotowany ryż , dopraw solą i pieprzem . Podsmaż cebulę na złocisty kolor i dodaj do farszu . Na ostudzone liście kapusty nałóż farsz i zawijaj w roladkę. Tak przygotowane gołąbki piecz przez 1,5 godziny.

Wartość odżywcza (na 100g):

Energia 108kCal, Białko 6,7g, Węglowodany 10,2g, Tłuszcze 5,2g

EGGS

DISH NAME: Scrambled eggs with chanterelle mushrooms

History: Scrambled eggs with chanterelles - a dish made of whites and yolks of eggs (usually chicken eggs), which became famous in Polish tradition i n X VII c entury. W hen e aten f or br eakfast, scrambled eggs often accompany toasts, bacon, smoked salmon, hash browns, pancakes, ham sandwiches or s ausages. Various versions of t he di sh are known i n P oland depending on a region.

Ingredients:

• 300 g of chanterelle mushrooms

• 8 eggs

• butter

• salt and pepper

• parsley leaves

• chives

• bread or roll

Preparation: Clean t he c hanterelle m ushrooms a nd c ut t hem. P eel a nd c hop t he oni on. C ut t he pa rsley. Heat the butter in the frying pan and simmer the onion, then add mushrooms and fry lightly for about 5-10 minutes, often stirring. Add salt and pepper to taste. Whisk eggs with cream and herbs, add salt and pepper. Next, pour the egg mixture into the pan with mushrooms and fry until eggs solidify. Scrambled eggs with chanterelle mushrooms tastes best with freshly baked bread and butter.

Nutritional information (for 100g): Energy 127,73kCal, Protein 6,38g, Carbohydrates 3,77g, Fat 8,44g

Jajecznica z kurkami:

Historia: Jajecznica z kurkami, potrawa z jajek, rozpowszechniona w polskie tradycji od X VII wieku. Jajecznicy spożywanej na śniadanie często towarzyszą tosty, boczek, wędzony łosoś, placki ziemniaczane, naleśniki, kanapki z szynką lub kiełbaski. Znanych jest w iele regionalnych wersji potrawy.

Składniki:

• 300 g kurek • 8 jaj • Masło • Sól i pieprz • szczypiorek • bułeczka lub rogalik

Przygotowanie:

Oczyścić kurki, pokroić. Obrać i posiekać cebulę. Posiekać koperek lub pietruszkę. Na patelni rozgrzać masło i zeszklić na nim cebulę, następnie dodać grzyby i smażyć 5-10 m inut mieszając. Doprawić solą i pieprzem.

Jajka ubić ze śmietaną i posiekanymi ziołami, doprawić solą i pieprzem. Masę jajeczną wlać do kurek. Smażyć mieszając aż jajecznica się zetnie.

Jajecznica z kurkami najlepiej smakuje ze świeżym chlebem z masłem.

Wartość odżywcza (na 100g):

Energia 127,73kCal, Białko 6,38g, Węglowodany 3,77g, Tłuszcze 8,44g

SALADS

DISH NAME: Vegetable Salad

History: Vegetable S alad came to Poland from R ussia. Its different variant f orms a re know n i n va rious pa rts of P oland. It c an be Server as a separate meal or as an addition to meat or fish.

Ingredients: 2 potatoes 4 carrots 2 parsley roots 1 celery root 4 eggs 2 apples 3 or 4 pickled cucumbers 1 tin of sweet peas 1 tin of corn mayonnaise 2 tablespoon of mustard salt and pepper

Preparation: Wash your vegetables and apples. Boil potatoes, carrots, parsley and celery root for about half an hour to soften. Take it out of the pot, let it cool and peel it. Cut vegetables into cubes. Boil eggs. Peel e ggs and c hop t hem. T ransfer a ll t he i ngredients i nto a l arge m ixing bow l. Add sweet p eas a nd corn. A dd m ayonnaise, mustard, s alt a nd pe pper t o t aste a nd m ix. Decorate and before serving.

Nutritional information (for 100g): Energy 161kCal, Protein 3g, Carbohydrates 13g, Fat 11g

Sałatka wielowarzywna

Historia: Sałatka wielowarzywna przywędrowała do Polski z Rosji. Jej różnorakie odmiany znane są w różnych stonach kraju. Może być podawana jako oddzielnie lub przystawka do dań mięsnych lub rybnych.

Składniki: 2 ziemniaki 4 marchewki 2 pietruszki 1 seler 4 jaja 2 jabłka 3 - 4 ogórki kiszone 1 puszka groszku 1 puszka kukurydzy 1/2 łyżki majonezu 2 łyżeczki musztardy sól i pieprz

Przygotowanie: Umyć i obrać warzywa i jabłka. Ugotować ziemniaki i marchew i pozostawić do wystudzenia. Ugotować jajka i dokładnie wystudzić. Wszystkie warzywa i oraz jabłka pokroić w drobną kostkę. Wsypać wszystko do miski i wymieszać. Dodać groszek i kukurydzę. Dodać majonez, musztardę sól I pieprz. Schłodzić i dowolnie udekorować przed podaniem.

Wartość odżywcza (na 100g):

Energia 161kCal, Białko 3g, Węglowodany 13g, Tłuszcze 11g

SOUPS AND COOKED

DISH NAME: Polish Tripe Soup

History:

Flaki is a di sh which became popul ar due t o t he ki ng Władysław Jagiełło. It first appeared at king’s table in the XIII century.

In P olish, t ripe s oup i s know n a s flaki or j ust flaczki which also literally me ans "g uts." Typically, Polish tripe soup is made of beef tripe and it is considered to be one of the national soups of Poland since it have been eaten by kings.

Ingredients: • 1 kg of beef tripe • 3 cups beef or chicken broth • Salt, pepper • 1/4 teaspoon marjoram • 4 carrots • Butter • 1 celery root • 2 tablespoon flour • 1 tablespoon fresh parsley

Preparation: Rinse tripe under cold water. Drain and pl ace on a cutting board. S prinkle with s alt. P lace tripe and soup bones with enough water to cover in a large saucepan or stock pot. Season with 1/2 teaspoon salt for each cup of water added. Cover. Bring to a boil and reduce heat. Simmer partially cov ered 1-2 hour s, or unt il t ripe i s tender. Drain t ripe a nd bo nes. P ick m eat of f bones, r eserve a nd di scard bone s. W hen t ripe i s c ool e nough t o ha ndle, c ut i nto ve ry t hin strips. Place tripe, meat from bones, vegetables, parsley and stock in a clean pot. Bring to a boil, reduce heat and simmer, partially covered, until vegetables are tender. Add 1/2 teaspoon salt, spices and pepper, bring back to a boil and simmer 10 m inutes. Add seasonings. Serve hot with rye bread.

Nutritional information (for 100g): Energy 61kCal, Protein 11,7g, Carbohydrates 1g, Fat 1g

Flaczki

History:

Na ziemiach polskich potrawa ta była znana już w XIV w. i należała do ulubionych potraw króla Władysława Jagiełły. Na ziemiach polskich potrawa ta była znana już w X IV w. i należała do ulubionych potraw króla Władysława Jagiełły.

Jak wskazuje nazwa, flaczki zawierają części układu trawiennego zwierząt. Typowa zupa gotowana jest z części żołądków wołowych i, jako że jadana była przez królów, jest uważana za jedną z potraw narodowych.

Ingredients: • 1 kilogram flaków wołowych • 1 łyżeczka natki pietruszki • Woda • 3 filiżanki wywaru rosołowego • Sól • ¼ łyżeczki majeranku • pieprz • 2 łyżeczki masła • 4 marchewki • 2 łyżki mąki • 1 korzeń selera

Przygotowanie:

Umyć flaki i pokroić na desce do krojenia. Posypać solą i pieprzem. Flaki wrzucić do wrzącego bulionu, gotuję przez 1-2 godziny, aż staną się miękkie. Marchewkę, cebulę, pietruszkę i selera obrać, umyjć i pokroić a następnie dodać do gotującego się wywaru.

Na patelni podgrzać olej lub masło i dodaj mąkę – około 2 łyżki. Gotową zasmażkę dodać do gotujących się flaków. Całość gotować jeszcze przez około 5 minut. Doprawić solą, pieprzem, majerankiem.

Wartość odżywcza (na 100g):

Energia 61kCal, Białko 11,7g, Węglowodany 1g, Tłuszcze 1g

FISH

DISH NAME: Herring in oil with onions or in sour cream

History: It can be prepared as a cold appetizer. The amount of varieties and tastes i s r eally l arge. All t hey have t heir na mes and enjoy great popularity on Polish tables. Herring in oil with onions or in sour cream has been a delicacy in Europe, and has become a part of Baltic, Nordic, Dutch, G erman, C zech, Polish, E astern S lavic, Scottish a nd J ewish cuisine since Medieval times. Pickled herring is one of the twelve dishes traditionally served at Christmas Eve in Poland, Lithuania, and Ukraine.

Ingredients: • Oil • 1 kilogram of herring fillets • 500 ml of milk • 1 lemon • 4 medium onions • 8 black peppercorns • 6 grains of allspice • 2 bay leaves

Preparation: Soak Fillets in milk for 2 hours, rinse, drain and cut into small pieces. Cut onions and lemon into thin slices. Onion, 3 slices of lemon, bay leaf, 2-3 peppercorns, 2 grains of allspice should be placed at the bottom of the large jar. Put the pieces of herring on this layer and pour the oil, then make the same layer as at the bottom until the jar is full. The last layer is an onion with spices. Pour the oil over the surface. Close t he j ar and leave it in the fridge for at l east 24 hours.

Nutritional information (for 100g): Energy 394kCal, Protein 6,57g, Carbohydrates 2,59g, Fat 40,18g

Śledź w oleju

Historia: Może być przygotowany jako zimna przystawka. Liczba odmian i smaków jakie może przybrać jest bardzo duża. Wszystkie mają włąsne nazwy i cieszą się wielką popularnością na polskich stołach. Śledź w oleju z cebulą lub w śmietanie był uważany za przysmak w Europie i stał się częścią bałtyckiej, nordyckiej, holenderskiej, niemieckiej, czeskiej, polskie, wschodniosłowiańskiej, szkockiej i żydowskiej kuchni od Średniowiecza. Śledź marynowany jest jednym z dwunastu tradycyjnych potraw wigilijnych w Polsce, na Litwie i Ukrainie.

Składniki:

• olej • 1 kilogram filetów śledziowych • 500 ml mleka • 1 cytryna • 4 cebule • 8 ziaarna pieprzu

Przygotowaniwe:

Śledzie wymoczyć 2 godziny w mleku i pokroić w niewielkie kawałki. Cebule pokroić w mała kostkę, w międzyczasie doprawiając szczyptą soli i cukru. Śledzie i cebule przełożyć do miski, dodać resztę składników i wymieszać. Przełożyć do słoika, zamknąć i wstawić do lodówki na minimum 24 godziny. Podawać ze świeżym chlebem.

Wartość odżywcza (na 100g):

Energia 394kCal, Białko 6,57g, Węglowodany 2,59g, Tłuszcze 40,18g

MEAT

DISH NAME: Polish Breaded Pork Cutlets

History:

The hi story of t he P olish por k c utlet schabowy dates ba ck to the 19th century. The collection of different recipes for cutlets is featured in an 1860 cookbook. Still, this dish wasn't popul ar before t he 19t h c entury. Today, a t ypical Polish family can’t imagine Sunday’s dinner without it.

Breaded a nd f ried por k cutlets a re ve ry popul ar a t P olish t ables. B oneless c enter-cut por k chops or pork tenderloin that are pounded thinly can be used.

Ingredients:

• 4 slices of pork tenderloin

• Salt and black pepper

• flour

• 1egg

• Breadcrumbs Preparation: Cut por k t enderloin i nto 1,5 c m s lices and pou nd t hem w ith a m allet. Combine e ggs a nd spices on a s eparate pl ate. Dip m eat i n flour and t hen i n egg and cover with breabcrumbs. Heat oli in the frying pan and place meat into it. Fry it turning over a couple of times. Serve hot.

Nutritional information (for 100g): Energy 353kCal, Protein 19g, Carbohydrates 15,5g, Fat 24g

Kotlet schabowy

Historia: Historia polskich kotletów schabowych sięga XIX wieku. Zbiór przepisów na kotlety pojawia się w książce kucharskiej z 1860 roku. Mimo to, potrawa nie była szeroko zorpowszechniona przed 19tym wiekiem. Dziś, typowa polska rodzina nie wyobraża sobie bez niej niedzielnego obiadu. Smażome kotlety w panierce są bardzo popularne na polskich stołach. Można je przygotować z ubitych tłuczkiem plastrów schabu bez kości lub polędwicy.

Składniki:

• 4 plastry schabu

• Sól i pieprz

• mąka

• 1 jajko

• bułka tarta

• smalec Przygotowanie:

Mięso dokładnie roztłuc tłuczkiem, odwracając co jakiś czas. Oprószyć mięso solą i pieprzem, odstawić. Jajko dobrze roztrzepać widelcem w głębokim talerzu. Do drugiego talerza wsypać mąkę, a do trzeciego bułkę tartą. Obtaczać kotlety porządnie w mące, następnie zanurzać w jajku i na koniec panierować w bułce tartej. Zawsze strząsać nadmiar bułki tartej. W dużej patelni rozgrzać olej i kłaść kotlety na rozgrzany tłuszcz. Smażyć na złocisty kolor z obu stron na niezbyt dużym ogniu. Podawać na gorąco.

Wartość odżywcza (na 100g):

Energia 353kCal, Białko 19g, Węglowodany 15,5g, Tłuszcze 24g

DESSERTS

DISH NAME: Poppy Seed Roll

History:

Poppy s eed r oll ha s be en popul ar in pa rts of C entral E urope, E astern Europe for many ages. In Poland it is commonly eaten at Christmas and Easter time. It is said that having it guarantees happiness. According to Christian tradition po ppy c ontains thousands of s eeds t hat s ymbolize abundance, fertility and a calm dream.

Ingredients: Filling: Dough: 450g poppy seeds 1 tablespoon yeast 170g sugar 750g flour 40g butter 80g butter 4 tablespoon honey 2 eggs 1 lemon 2 egg yolks 30g walnuts 130g icing sugar 30g almonds salt 90g raisins 1 tablespoon vanilla extract 2 eggs 100ml warm milk

Preparation: Filling: Boil the poppy seeds in water. Next dry it and mince twice. Separate yolks and whites. Blend butter with sugar and add yolks one by one while doing it. Next add poppy, honey, a few drops of vanilla extract, raisins and chopped walnuts and almonds. Dough: In a small heatproof bowl, dissolve yeast in the warm milk. Separate yolks and whites. Whip whites solid and gradually add sugar. Still mixing gently add yolks one by one, then add flour and the yeast extract in similar fashion. Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size. Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle. Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out. Bake in preheated oven at 180°C for about 40 minutes. Add icing.

Nutritional information (for 100g): Energy 365kCal, Protein 10g, Carbohydrates 32g, Fat 22g

Makowiec

Historia:

Makowiec był popularny od wieków w wielu częściach Europy Środkowej i Wschodniej. W Polsce jest zazwyczaj jedzony w czasie świąt Wielkanocnych i Bożego Narodzenia. Mówi się że przynosi szczęście. Według tradycji chrześcijańskiej makówki zawierają tysiące nasion które symbolizują dobrobyt, płodność i spokojny sen.

Składniki:

Masa: Ciasto: 450g maku 1 łyżeczka drożdży 170g cukru 750g mąki 40g masła 80g masła 4 łyżeczki miodu 2 jajka 30g orzechów 2 żółtka 30g migdałów 130g lukru 90g rodzynek 1 łyżeczka aromatu waniliowego 2 jajka 100ml mleka

Przygotowanie: Masa: Mak ugotować w wodzie. Następnie odsączyć i dwukronie zetrzeć. Oddzielić żółtka od białek. Masło utrzeć z cukrem. Dodawać po jednym żółtku. Następnie dodać mak, miód, parę kropli aromatu waniliowego, posiekane orzechy,migdały i rodzynki. Ciasto: Zozpuścić drożdże w ciepłym mleku. Oddzielić żółtka od białek. Białka ubić na sztywną pianę. Następnie dodać stopniowo cukier. Dalej miksując, dodawać po kolei po jednym żółtku. Dodawać mąkę, i drożdże delikatnie mieszając. Posypane mąką ciasto odstawić w nasmarowanej tłuszczem misce na godzinę lub do podwojenia objętości. Rozwałkować i pdzielić ciasto na dwa prostokąty, rozsmarować nadzienie na każdym kawałku. Zrolować i zawinąć końce pod spód by nadzienie nie wyciekało. Piec w nagrzanym piekarniku ok. 40 min. w temperaturze 180°C.

Posmarować lukrem.

Wartość odżywcza (na 100g): Energia 365Cal, Białko 10g, Węglowodany 32g, Tłuszcze 22g

OTHER FOODS

DISH NAME: Potato Pies

History: The di sh w as a f ood s taple a t t he 17t h-century i n P olish monasteries. In 19th century they often replaced bread.

Ingredients: *6 big potatoes *1-2 eggs *3-4 table spoons of flour *salt *pepper *oil

Directions: Wash and peel potatoes. Mix the potatoes with flour, eggs, salt and pepper. Preheat the pan with some oil. Fry the mixture on the frying pan To rid the potato pies of fat, put them on a paper towel and later on a plate.

Nutritional information (for 100g): Energy 120kCal, Protein 3,1g, Carbohydrates 23,1g, Fat 1,6g

Placki ziemniaczane

Historia: Placki ziemniaczane były podstawą diety w 17wiecznych klasztorach polskich. W 19tym wieku często zastępowały chleb.

Składniki: - 6 ziemniaków -2 jajka -3-4 łyżki mąki -sól -pieprz -olej

Przygotowanie: Obrać i zetrzeć ziemniaki. Najlepiej użyć małych oczek na tarce, ale może być to trudne. Następnie dodajemy mąkę, jajka i śmietanę. Później wystarczy dodać przyprawy i odlać nadmiar wody z masy. Placki ziemniaczane smażymy z dwóch stron, przy użyciu oleju, na dużej patelni.

Wartość odżywcza (na 100g): Energia 120Cal, Białko 3,1g, Węglowodany 23,1g, Tłuszcze 1,6g

A Polish menu for one day

BREAKFAST • crumpet wuth onion and poppy or roll • butter • a few slices of ham • tea / fruit juice

LUNCH • First course: • Polish tripe soup • A few slices of bread • Main course: • boiled potatoes, • Polish breaded pork cutlet, • lettuce with cream (12%), spring onion and raddish • fruit juice • Dessert: • A piece of poppy seed roll

SUPPER • Two slices of bread • Fruit jam • Butter • Tea, fruit juice or milk

Smacznego! / Bon appétit!

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT

THE ROMANIAN CUISINE COOKERY BOOK

LESILE SECONDARY SCHOOL, DOLJ, ROMANIA

Lesile Secondary School, Dolj, Romania COMENIUS

Scoala Gimnaziala Lesile, Dolj, Romania

TEACHERS: Adriana GHERGHE Flori MITRA Marina TUTULEASA Olga COJOCARU

Students: Liliana BURCEA Minel SUIU Nicoleta OPREA Madalina MARZAN Marius CIRSTOIU Sebastian SUIU Cristian LUPU Alexandra ZAMAN

The “Democratic Values and Linguistic Diversity” is carried out with financial support from the European Commission. The content of this material is the sole responsibility of the author, and the National Agency and the European Commission are not responsible for how it will be used.

Proiectul “Valori Democratice şi Diversitate Lingvistică”se derulează cu sprijin financiar de la Comisia Europeană. Conţinutul acestui material reprezintă responsabilitatea exclusive a autorului, iar Agenţia Naţională şi Comisia Europeană nu sunt responsabile pentru modul în care acesta va fi folosit.

PROLOG: Eating rituals

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world”. JRR Tolkien From writers to polit icians who decided the f aith of the world we li ve in, the y all knew how to appreciate a savoury dish. … I don’t know why some people eat in a hurry, a lot and badly. We can learn how to eat correctly and well at any age. The only condition is for you to want this and feel the danger of your low quality lifestyle. If you make an ar t out of the verb “to eat”, a f antastic rithual of pleasuring the senses, you give quality to your life. Before you eat, prepare for it! Play some relaxing music, light the c andles in your lampstand, place fresh flowers beside you and makes sure that the table an d the cutlery are i mpeccable. Turn off your mobile phone and d on’t f orget to d o the same with the T.V., the laptop … Before placing the food on the table say a prayer, the taste of food will improve. Develop your artistic s pirit by placing the f ood in the most aesthetic way on th e plate! Take a picture at the end of your “creation”. Eat slowly and enjoy every bite by closing your eyes for a second or even more Don’t get up from the table stuffed. Learn from the Japanese, the ar t of eating well! According to an oriental sa ying “You are what you eat”. Soon you will realize t hat if you eat “ali ve” food, you will f eel more “alive” (in the sense of f ull of life), but if you eat “dea d” f ood, your b ody w on’t have the energy and health that it needs. The eating ritual is a tasteful invitation to discover the true civilization and normality. The eating ritual is a tasteful invitation to discover an interesting new and civilized world that will make you feel happy to be alive.

Dish name: Haggis

http://www.reteteculinare.ro/carte_de_bucate/aperitive/drob-de-miel-1636/

History:

Haggis is a very popular dish in our country, which is served during the Easter holidays, along with Easter cake and red eggs. For Christians, sacrificing the Easter lamb means the sacrifice of Christ for the salvation of humanity. Ingredients (Servings: 6)

* Internal organs of the lamb (heart, * Salt and pepper liver, lung and kidney) * 2 slices of bread soaked (with * 5 eggs milk) * 2 tablespoons oil * 2 tablespoons breadcrumbs * 3 green onions * breadcrumbs for the tray * 1 bunch of dill * 5 boiled eggs * 1 bunch of parsley

Directions

Heart, l iver, l ungs a nd k idneys boi l, a fter r emove on a w ooden c utting boa rd, l et cool, then chop with a sharp knife as finely as possible . The minced is put into a bowl, add beaten eggs just before , g reen onions, dill and parsley, all f inely chopped, s alt and pe pper t o t aste, 2 t ablespoons b read crumbs, bread and milk all mix well to homogenize the composition. Grease the pan with a little oil and coat with breadcrumbs. Pour composition into a rectangular tray. Place eggs in length, 5 e ggs. Put the mixture into the oven for 40 minutes on low heat. Serve hot or near eggs, bacon, vegetables, olives. Cut the next day.

Nutritional information

Calories=327/ portion Carbohydrates =10/portion Protein=24.6/portion Fibre=0.7/portion Lipids=19.5/portion

Fel de mâncare: Drob de miel http://www.reteteculinare.ro/carte_de_bucate/aperitive/drob-de-miel-1636/

Legendă:

Drobul de miel este un fel de mâncare foarte apreciat la noi, care se serveşte în timpul Sărbătorilor Pascale, alături de pasca cu brânză şi ouă roşii. Pentru creştini, sacrificarea mielului de Paşte semnifică jertfa lui Hristos pentru salvarea neamului omenesc. Ingrediente:

* organele interne de la un * 1 legatura de patrunjel miel(inima, ficat, * sare, piper plaman si rinichi) * 2 felii de paine inmuiata (cu tot cu * 5 oua laptele) * 2 linguri cu ulei * 2 linguri pesmet * 3 legaturi de ceapa verde * pesmet pentru tapetat tava * 1 legatura de marar * 5 oua fierte

Mod de preparare:

► Inima, ficatul, plamanii si rinichii se pun la fiert, se lasa sa dea cateva clocote, se scot pe un tocator de lemn, se lasa sa se racoreasca, apoi se toaca cu un cutit bine ascutit cat mai marunt posibil(eu le-a marutnti la tocatorul meu electric). ►Tocatura se pune intr-un castron, se adauga ouale batute putin inainte(le-am amestecat cu tocatorul), ceapa verde, mararul si patrunjelul, toate tocate fin, sare si piper dupa gust, 2 linguri pesmet, paine cu laptele cu tot si amestecam bine pana omogenizam compozitia. ►Tava se unge cu putin ulei si se tapeteaza cu pesmet. Se toarna compozizia in tava dreptunghiulara de chec. Se introduc oule pe lungime, 5 oua. Se pune compozitia in cuptor pentru 40 minute la foc mic. Se serveste cald sau ca aperitiv langa oua, sunca, legume, masline. ►Se taie a doua zi.

Informaţii nutriţionale

Calorii=327/ portie Lipide=19.5/portie Protein=24.6/portie Fibre=0.7/portie Carbohidrati=10/portie

Dish name: Macaroni and cheese

History:

Macaroni have been produced in this same form since the 12th century, in the South of Italy. Their popularity grew in the 19th century, with the spread of Italian factories that produced pasta.

Ingredients (Servings: 6)

350 grams of pasta 50 grams of butter 4 eggs 4-5 spoons of sugar 1 sachet of vanilla sugar 150 grams of cottage cheese

Directions

In a pot, we heat water until it boils and then we add the pasta and we leave it boiling for another 10 minutes. After it boils, we draw it off using a strainer and we rinse it in cold water. We place the pasta in a larger bowl and we add grated cheese, the eggs, the s ugar, t he va nilla a nd a f ew ba rs of but ter. W e m ix them t horoughly, t hen w e cover the pans with a smear of butter and we pour the composition inside; we can add a few s mall ba rs of but ter on t op and t hen put t he composition i n t he oven unt il i t becomes nice and brown. We serve the pasta with vanilla sugar on top, or simple. Nutritional information

Calories=457/ portion Carbohydrates=36.2/portion Proteins=36/portion Fibre=1.8/portion Lipids=19.5/portion

Fel de mâncare : Macaroane cu branză

Legenda: Macaroanele au fost produse sub această formă încă din secolul al XII-lea, în Italia de Sud. Popularitatea l or a cr escut î n secolul al XIX-lea odată cu apariția fabricilor italiene care produceau paste făinoase.

Ingrediente:

350 g paste 4-5 linguri de zahar 50 grame unt 1 plic zahar vanilat 4 oua 150 g branza telemea Mod de preparare:

Intr-o oala se pune apa la fiert iar cand da in clocot se adauga pastele si se lasa la fiert 10 minute.Dupa ce au fiert s e s curg de ap a i ntr-o sita s i s e cl atesc cu apa r ece. Se pun i ntr-un c astron mai m are s i s e ada uga pe ste el e branza r asa, ouale, zaharul,vanilia si cateva bucatele de unt.Se amesteca bine, apoi se ung tavitele cu un strat s ubtire d e unt s i s e pune c ompozitia i n e le i ar de asupra s e m ai pun c ateva bucatele mici de unt si se da la cuptor pana se rumenesc frumos. Se serveste cu zahar vanilat deasupra, sau simpla.

Informaţii nutriţionale:

Calorii=457/ portie Carbohidrati=36.2/portie Protein=36/portie Fibre=1.8/portie Lipide=19.5/portie

Dish name: Rice with vegetables and chicken meat http://www.culinar.ro/retete/mancaruri/fripturi/pui-picant-cu- legume-si-orez/65/4/25413/ History: First rice field in the co untry dates b ack t o Maria Theresa, the m id-1700s. Spread across hundreds of hectares of rice crops are near the border with Serbia, in Partoş, Timis County. Viewed from above, unusual flooded plots look like a maze, where meandering hundreds of miles of canals with water.

Ingredients (Servings: 6) • 2 chicken breasts • 200 g peas • pepper • 200 g rice • 2 carrots • 1 onion • 4 tablespoons oil • salt • 1 pepper • 1 cube butter

Directions 1.Wash the rice 2-3 times a nd boil with water three times the amount of rice. The fire must be small 2. Meanwhile, cut the breasts into pieces, fry in little oil for 5-6 minutes on one side and 5- 6 minutes on the other side. Remove and place in the pan with rice. 3. In the oil where you fried the chicken, put onion, diced pepper and grated carrot and fry for a few minutes until soft, then pour over rice. Add the boiled peas and leave for a few minutes. 4. Before you put it in the oven, place a cube of butter and leave no more than 30 minutes. Serve garnished with basil.

Nutritional information

Calories=62.6/ portion Carbohydrates =9.3/ portion Protein=2.9/ portion Fibre=0/ portion Lipids=3.5/ portion

Fel de mâncare : Orez cu legume şi carne de pui

Legendă: Prima orezărie din ţară datează de pe vremea Mariei Terezia, de prin mijlocul anilor 1700. Întinse p e s ute de hectare, culturile de orez se află în apropierea graniţei cu Serbia, în localitatea Partoş, judeţul Timiş. Privite de sus, neobişnuitele parcele inundate arată ca un labirint, prin care şerpuiesc sute de kilometri de canale cu apă.

Ingrediente:

• 2 piepţi de pui • piper • 4 linguri ulei • 200 g mazăre • 1 ceapă • 1 cubuleţ unt • 2 morcovi • 1 ardei • sare • 200 g orez

Mod de preparare:

1. Se trece orezul prin 2-3 ape până se limpezeşte şi se pune la fiert cu apă de trei ori mai mult decât cantitatea de orez. Focul trebuie să fie mic ca să nu se prindă. 2. Între timp, se desface pieptul şi se taie bucăţele, se călesc în puţin ulei 5-6 minute pe o parte şi 5-6 minute pe cealaltă parte. Se scot cu spumiera şi se pun în cratiţa cu orez. 3. În uleiul în care s-a prăjit puiul, se pun ceapa, ardeiul tăiat cubuleţe şi morcovul ras şi se călesc câteva minute până se înmoaie, apoi se toarnă peste orez. Se adaugă şi mazărea fiartă şi se mai lasă câteva minute. 4. Înainte de a-l băga în cuptor, se pune un cubuleţ de unt şi se mai lasă cel mult 30 de minute. Se serveşte ornat cu busuioc.

Informaţii nutriţionale: Calorii=62.6/ portie Carbohidrati=9.3/portie Protein=2.9/portie Fibre=0/portie Lipide=3.5/portie

Dish name: Stuffed Eggs http://www.trilulilu.ro/oua-umplute-cu-pateu-la-dejun History:

Stuffed eggs are the star at the Easter table Ingredients (Servings: 6)

• 10 eggs • salt • 100g chicken pate • pepper • 1 teaspoon of mustard • lemon juice • 3 tablespoons of sour cream • 1 small red onion, optional

Directions

1. B oil eggs ha rd f or 1 0 m inutes i n w ater w ith a pi nch of s alt or vi negar ... t o pr event cracking them. 2 Cold peel them and cut them in half lengthwise. 3 We remove yolks put them in a bowl along with pate, cream and mustard. mix well the composition until it becomes creamy, give taste with salt, pepper and lemon juice. 4 Fill the egg whites with this mixture, place them on a platter I put sliced onion on top.

Nutritional information

Calories=163/ portion Protein=14/ portion Lipids=10.8/ portion Carbohydrates =11/ portion Fibre=0/ portion

Fel de mâncare: Ouă umplute

http://www.trilulilu.ro/oua-umplute-cu-pateu-la-dejun

History:

Legendă: Ouale umplute sunt preparate-vedeta pentru masa de Paste

Ingrediente:

• 10 oua • sare • 100 g pateu de pasare • piper • 1 lingurita de mustar • zeama de lamiae • 3 linguri mari de smantana • 1 ceapa rosie mica, optional

Mod de preparare:

1. Fierbem ouale tari timp de 10 minute in apa cu un praf de sare sau otet ...pentru a prevenii craparea lor. 2. Reci le curatam de coaja si le taiem in doua pe lungime. 3. Scoatem galbenusurile le punem intr-un castron impreuna cu pateul, smantana si mustarul. Amestecam bine compozitia cu dosul unei furculite pana devine cremoasa, dam gust cu sare, piper si zeama de lamaie. 4. Umplem albusurile cu aceasta compozitie, le asezam pe un platou si ornam dupa imaginatie. Eu am pus si rondele de ceapa rosie, cine doreste o poate pune rasa chiar in umplutura .

Informaţii nutriţionale:

Calorii=163/ portie Carbohidrati=11/portie Protein=14/portie Fibre=0/portie Lipide=10.8/portie

Dish name: Boeuf salad http://www.culinar.ro/forum/continut/Reteta-ta- preferata/2081/Salata-de-boeuf/ History:

Salata de boeuf is a traditional Romanian dish derived from Russian salad, also called Olivier. It is a dish that accompanies festive occasions Romanian meals. Ingredients (Servings: 6)

2.5 kg potatoes, 10 eggs, 500 g carrot, 1 liter of oil, 1.3kg cucumbers in vinegar, 1 jar of sweet mustard 1.8 kg chicken half a lemon.

Directions

Boil potatoes with the chicken and the carrots. After boiling potatoes are cut into tiny pieces about the size of a f ingernail, carrots and cucumbers into small pieces The chicken breast is cut into stripes, Mix all together. Mayonnaise is made of 5 raw eggs and five hard boiled, is placed in the cold for about 30 minutes then mix together all the other ingredients.

.Nutritional information Calories=145/ portion Protein=8.7/ portion Lipids=6.6/ portion Carbohydrates =13.8/ portion Fibre=0/ portion

Fel de mâncare: Salata boeuf http://www.culinar.ro/forum/continut/Reteta-ta-preferata/2081/Salata-de-boeuf/

Legendă:

Salata de boeuf este un fel de mâncare tradițional românesc derivat din salata rusească, numită și Olivier. Este un fel de mâncare care acompaniază mesele românilor în ocazii festive.

Ingrediente:

• 2.5 Kg cartofi, • 10 oua, • 500 grame morcov, • 1 l de ulei, • 1.3Kg castraveti in otet, • 1 borcan de mustar de tecuci dulce, • 1.8 Kg piept de pui jumatate de lamaie.

Mod de preparare:

Se pun l a fiert cartofii cu pieptul de pui si morcovii. Dupa ce au fiert se t aie cartofii ucati micute cam cat unghia, morcovul bucati mici mici si castravetii in bucati cam cat si cele de la cartofi. Pieptul de pui nu se taie in cubulete ci se face sub forma de suvite cat de mari or fi ele..se amesteca toate la un loc, si se mai pune dupa preferinta castraveti,cartofi sau morcov. Se face maioneza din 5 oua crude si 5 f ierte tare, se pune la rece aproximativ 30 de minute dupa care se amesteca impreuna cu toate celelalte ingrediente.

Informaţii nutriţionale:

Calorii=145/ portie Protein=8.7/portie Lipide=6.6/portie Carbohidrati=13.8/portie Fibre=0/portie

Dish name: Soup with dumplings

History:

The richness of the crops found throughout the vast fields and at the roots of the mountains offered great pos sibilities of growth for t he a nimals. T hat i s w hy t he Romanian c uisine contains a l arge v ariety of di shes m ade of m eat, m ilk a nd da iry pr oducts, w hich ha ve a specific taste and flavour, obtained through various techniques of preparation. One of the best traditional products in Romania is dumplings soup (Supă cu găluşte) Ingredients

For the soup: • a piece of meat or bone • vegeta • 3 carrots, 1 onion (parsley I had today) • 3 potatoes For the dumplings: • 6 tablespoons semolina • 2 whole eggs • 1/2 teaspoon vegeta • 1 tablespoon oil

Directions Clean all and put in the pot to boil. Everything boils for about 1 hour 30 minutes under cover until the meat gets tender strain, put a large spoonful of vegeta Begin to make the dumplings. Here's a problem, right? -mix the eggs, 1 tablespoon oil, put vegeta , and add semolina. The paste should not be hard, it should flow, but not thin. Put too much semolina and it gets hard. First dip the spoon into the . The soup must not boil when you put the dumplings. It all boils under cover for 10-15 minutes. After dumplings swell l et it stay under cover for about 10 minutes.

Nutritional information Calories=110/ portion Carbohydrates =16.2/ portion Protein=6.8/ portion Fibre=0/ portion Lipids=2/ portion

Fel de mâncare: Supă cu găluşte http://www.reteteculinare.ro/carte_de_bucate/borsuri_supe_ciorbe/supa-cu-galuste-1271/

Legenda Bogăția fânețelor răspândite pe coamele dealurilor și poalele munților a oferit posibilități mari de creștere a animalelor. Astfel bucătăria românească se bucură de o gamă variată de produse de c arne, l apte, l actate, pr oduse di n l apte, s pecifice p rin gustul, aromele f olosite precum și prin tehnicile de elaborare. Unul dintre cele mai bune produse romanesti folosit la noi este supa cu galuste.

Ingrediente Pentru supă: • o bucata carne sau os • 3 cartofi • morcovi, 1 ceapa • vegeta sau secretul gustului Pentru găluște:

• 6 linguri rase gris (sau dupa ochi, pana • 1/2 lingurita vegeta sau SG se obtine o pasta semiconsistenta, • 2 oua intregi grisul trebuie sa fie pentru gatit) • 1 lingura ulei

Mod de preparare: Se curata toate, se spala si se pun in oala la fiert. Toutul fierce cam 1 h 30 minute sub capac, pana se inmoaie c arnea (este carne de v itel, frageda nu carne de v ita care n ecesita f ierbere multa) -se strecoara,se pune o lingura mare de secretul gustului. Incepem sa facem galustele. Aici e problema, nu? -amestecam ouale, 1 lingura ulei, pun vegeta, si adaugam grisul. pasta nu trebuie sa fie tare, ea trebuie sa curga, dar nu subtire. Nu avem voie sa lasam sa steie compozitia ca altfel galustele ies tari. Si la fel daca punem prea mult gris iarasi ies tari. Intai se incearca in oala inmoind intai lingura in supa fierbite apoi luam o data si vedem...daca se de sface m ai pune m gris. (intra cam 6 -7 linguri d e g ris, a sta a prox.) Acuma mai ramane un piculet de gris, dar nu e voie sa se desfaca. Supa nu trebuie sa fierba in clocote in momentul cand punem lingurile de gris. -Se lasa sa fiarba totul sub capac la foc mic 10-15 minute. Galustele se umfla si dupa ce au fiert lasam sa steie sub capac asa vreo 10 minute.

Informaţii nutriţionale: Calorii=110/ portie Lipide=2/portie Fibre=0/portie Protein=6.8/portie Carbohidrati=16.2/porti

Dish name: Mackerel in tomato sauce

http://bucate-aromate.ro/2014/01/macrou-la-cuptor-cu-sos- de-rosii/

History:

The Mackerel is the most popular fish in Romania. One highly appreciated assortment of H ome G arden t inned f ish is t he m ackerel. Whether in a tomato sauce or in oil, fillet or shreded, the Home Garden mackerel is delicious and it is ce main ingredient in many salads, snacks and main courses.

Ingredients (Servings: 4)

* 1 kg fish (mackerel, hake, cod) * 2 bay leaves * 3 tablespoons oil * 10 peppercorns, * 3 tablespoons vinegar * Salt * 150 ml tomato sauce with * 100 ml of water, peppers, * 1 teaspoon starch.

Directions ► wash the fish, take out the intestines and partition it into suitable pieces. ►in a pan add oil, vinegar, salt, peppercorns and bay leaves. ►put to boil and after the first boil add the pieces of fish, tomato sauce with peppers and water. ►the liquid should cover the fish. ► boil with the pot covered for about 35 -40 min then add starch dissolved in cold water. Mix and let simmer for 5 minutes ► Serve hot with polenta.

Nutritional information

Calories=169/ portion Carbohydrates=0/ portion Protein=24,3/ portion Fibre=0/ portion Lipids=7,2/ portion Tomato sauce-low in calories

Fel de mâncare: Macrou în sos de roşii

http://bucate-aromate.ro/2014/01/macrou-la-cuptor-cu-sos-de-rosii/

Legendă :

Macroul este cel m ai popular pe ste di n R omânia. Unul dintre sortimentele de conserve de pește Home Garden foarte apreciate este cea de macrou. În sos tomat sau în ulei, file sau mărunțit, macroul Home Garden este un adevărat deliciu și face obiectul multor salate, gustări și mese sățioase. Dar ce este macroul și ce proprietăți benefice are?

Ingrediente: * 1 kg peste (macrou, merluciu, cod), * 10 boabe de piepr, * 3 linguri ulei, * sare dupa gust, * 3 linguri otet, * 100 ml apa, * 150 ml sos de rosii cu ardei, * 1 lingurita amidon * 2 foi de dafin,

Mod de preparare :

►Pestele se spala, se curata de intestine si se portioneaza in bucati potrivite. ►Intr-o cratita adaugam uleiul, otetul, sarea, boabele de piper si foile de dafin. ►Se pune la fiert iar dupa primul clocot adaugam bucatile de peste, sosul de rosii cu ardei si apa. ►Lichidul trebuie sa acopere pestele . ►Se pune la fiert cu vasul acoperit pentru cca 35 -40 min apoi se adauga amidonul dizolvat in apa rece. Se amesteca si se lasa sa mai fiarba 5 min.

Informaţii nutriţionale: Calorii=169/ portie Carbohidrati=0/ portie Protein=24,3/ portie Fibre=0/ portie Lipide=7,2/ portie Sos de rosii-slab in calorii

Dish name: Pork Chops with Potatoes

History: Pork i s ve ry often u sed i n t he R omanian c uisine. Considering t he c ulinary ha bits of pe ople f rom t he different regions of the country, there are varios uses of pork in the Romanian cuisine: stuffed cabbage/holopchi, sausages, stew, grilled minced meat rolls.

Ingredients (Servings: 3) * 300 -400 gr potatoes * Salt and pepper to taste * 400 gr pork chops * 4-5 tablespoons of cream * 3 tablespoons oil (requires cream) * 100 ml of milk * 2 tablespoons flour * 2 eggs * 150 gr cheese * 4 cloves garlic for the steak (optional) Directions: ►Wash the pork chops in cold water, drain really well, rub well with salt and pepper and place in greased tray, cover it all, and bake for approximately 50 minutes or until the fork enters easily, roll it once to get a brown colour on both sides. ►After i t i s r eady, r emove f rom pa n a nd pl ace on s erving pl atter, cover a nd ke ep warm. D o not t hrow a way t he r emaining s auce in t he pa n. If t here i s not e nough remaining liquid (do not add water at all on the steak) add a little water over the burnt content in the tray, grate off with a knife and mix with water, strain and heat on fire. The resulting liquid is called jiu and serve over slices of steak and potatoes. Meanwhile wash and boil the potatoes with skin on in salted water. When boiled peel and cut into large cubes. ►Into a saucepan brown the flour in oil, and then add milk, mixing to avoid lumps. Add enough milk until you have a sauce like a thick pancake batter. If lumps are formed, they can be removed using a strainer. ►After that sauce boils for 10 minutes, take off the fire (now strain if necessary) and mix with salt, pepper and egg / eggs beaten, then add the diced potatoes. ►Take a heat resistant tray, grease with oil , put the potato mixture in an even layer, pour over the cream sprinkle with cheese and bake until golden brown . ►For serving - each serving two slices about 1 cm thick chops and a square of potato (cut directly in the tray). Put one or two tablespoons of jiu over slice meat and serve with pickles, coleslaw or roasted peppers

Nutritional information Calories =453/ portion Protein= 53.5/ portion Lipids=16.1/ portion Carbohydrates =20.5/ portion Fibre=2/ portio

Fel de mâncare: Cotlet de Porc cu Cartofi Gratinati http://giurgiuonline.net/friptura-de-porc-la-cuptor-cu-cartofi/

Legenda

Carnea de porc este foarte des folosită în bucătăria românească. După obiceiurile culinare ale localnicilor din diferite regiuni ale ţării, se cunosc mai multe întrebuinţări ale cărnii de porc în bucătăria româneasca: sarmale, cârnaţi, tochitură, mici.

Ingrediente:

* 300 -400 gr cartofi * 400 gr cotlet de porc * 3 linguri de ulei (untura) * 2 linguri de faina * 150 gr cascaval * sare si piper dupa gust * 4-5 linguri de smantana * 100 ml lapte (aproximativ) * 2 oua * 4 catei de usturoi pentru friptura

Mod de preparare: ►Cotletul de porc se spala in apa rece, se scurge bine de tot, se freaca bine cu sare si piper si se pune in tava unsa cu ulei/untura, se acopera bine de tot, apoi se pune la cuptor, unde se tine aproximativ 50 de minute sau pana furculita intra usor in carne, se mai intoarce odata pentru a se rumeni pe ambele parti. ►Dupa ce este gata, se scoate din tava si se pune pe platoul de servire, se acopera si se tine caldut. Sosul ramas in tava nu se arunca. Daca nu a ramas destul lichid lasat de carne (nu se adauga apa deloc la friptura) atunci se adauga putina apa peste arsura din tava, se rade cu un cutit ar sura s i s e am esteca cu apa, se s trecoara s i s e i ncalzeste pe f oc. Lichidul r ezultat s e numeste jiu si se v a servi peste f eliile de cotlet si cartofi. Intre timp se spala c artofii si s e fierb, cu coaja cu tot, in apa cu sare. Cand sant fierti, se scurg, se decojesc si se taie in cuburi mari. ►Intr-o cratita se caleste in ulei faina, dupa care se stinge apoi cu lapte, amestecandu-se bine sa nu se faca cocoloase. Laptele se pune atat cat sa iasa dupa fierbere si ingrosare un sos ca un aluat de clatite mai grosut. In cazul in care din neatentie se formeaza cocoloase, ele se pot inlatura, folosind o strecuratoare.

►Dupa ce a f iert s osul respectiv t imp de 10 m inute, s e i a j os de pe f oc (acuma se strecoara daca este cazul) si se amesteca cu sare, piper si oul/ouale batut, apoi se adauga si cartofii cuburi. ►Se ia o tava termorezistenta, se unge cu ulei/untura, se intinde amestecul de cartofi intr-un strat uniform, deasupra se toarna smantana (sau daca e groasa se pun bucatele) , se presara cascavalul si se da la cuptor pana se rumeneste frumos. ►Pentru servire, se socoteste pentru fiecare portie doua felii de cotlet de circa 1 cm grosime si un patrat de cartofi (se taie direct in tava). Se pune una, doua lingurite de jiu peste felia de carne si se serveste cu castraveti murati, salata de varza sau ardei copti

Informaţii nutriţionale:

Calorii=453/ portie Protein=53.5/portie Lipide=16.1/portie Carbohidrati=20.5/portie Fibre=2/portie

Dish name: Cozonac - Romanian pronunciation http://www.caietulcuretete.com/2013/04/cozonac- impletit-cu-cacao.html

History

The Sponge Cake is a traditional Romanian and Bulgarian (bulgară kozunak) cake, that i s t raditionally pr epared f or E aster a nd C hristmas. A s pecific t ype of S ponge Cake from the Moldovan region is round and tall (known as babe), has no filling and its composition contains up t o 20 e ggs, butter, shredded lemon and/or orange crusts and rum or vanilla essence, sometimes raisins. Preparing Sponge Cake and Easter Cake (Pască) recipes are included in the Christian tradition as ha bits in the Holy Week. The H oly T hursday i s t he da y in w hich, normally, the m ost i mportant pa scale b akings are p repared: t he E aster C ake and Sponge Cake with poppy seeds and nuts, baked in special ceramic casts.

Ingredients

• 1 kg flour • flavorings • 2 diced fresh yeast • lemon • 500 ml of fat milk • 3 sachets vanilla sugar • 200 grams butter • 5 + 1 egg yolk (egg whites freeze • 250 grams of sugar them and use them on other cakes) • 1 teaspoon salt

Directions

In the evening, sift flour ideally about three times. It seems that it becomes fluffy. In a pot heat the milk with sugar and essences. Let cool.

We turn on t he oven the kitchen has to be hot. Prepare the leaven: melt yeast with a teaspoon of sugar + 2 tablespoons flour + other 2-3 milk. Let it rise in the middle of the mound of flour. When it doubles add all of the milk and add five yolks. And now begins the mos t int eresting pa rt: knea ding. From time to time put the ha nds int o melted butter (and cooled). Do not pour directly into the batter.

Gradually knead dough patiently fists, palms, tossed half-hour. Then leave the dough in the kitchen heated for 40 minutes. Divide dough into four, stretch it by hand on the oiled table the dough is wonderful now.

Fill it with what we want. We make four rolls and plait them two by two and then hop in the pan (lined with parchment paper and greased with oil). Brush with egg yolk mixed with a tablespoon of milk and sprinkle with sugar.

May leave it to grow until doubled in volume and put our cozonaci in the oven for 50 minutes

Nutritional information

Calories=540/ 100g Carbohydrates =80.1/100g Protein=7.4/ 100g Fibre=3.4/100g Lipids=12.2 /100g

Fel de mâncare: Cozonac http://www.caietulcuretete.com/2013/04/cozonac-impletit- cu-cacao.html

Legendă:

Cozonacul este o prăjitură tradițională românească și bulgărească (bulgară kozunak), f iind î n mod tradițional gătită de Paște și Crăciun. Specifici pentru zona Moldovei sunt cozonacii rotunzi și înalți (numiți babe), neumpluți, a căror compoziție conține până la 20 ouă, unt, coji rase de lămâie sau/și portocale și esență de rom și vanilie, uneori stafide. Prepararea rețetelor de cozonac și de pască sunt incluse în tradiția creștina ca obiceiuri din Saptamana Mare. Joia Mare este ziua în care, de regulă, se prepară cele mai importante copturi pascale: pasca,cozonacii cu mac și nucă și babele coapte în forme speciale de ceramică.

Ingrediente:

• 1 kg faina • 2 cubulete drojdie proaspata • 500 ml lapte gras • 200 grame unt • 250 grame zahar tos • 5 + 1 galbenusuri (albusurile le congelam si le folosim la alte prajituri) • o lingurita sare • esente • coaja de lamaie • 3 plicuri zahar vanilat

Mod de preparare:

De cu seara, cernem faina, ideal de vreo trei ori. Pare-se ca de vine mai pufoasa. Intr-un vas incalzim laptele cu toata cantitatea de zahar si esentele. Lasam la racit. Aprindem cupt orul, in bucatarie, t rebuie s a f ie cal d si bi ne. Pregatim m aiaua ca l a or ice cocatura: drojdia se topeste cu o lingurita de zahar + 2 linguri de faina + alte 2-3 de lapte. Lasam la c rescut in mijlocul movi lei de f aina. Cand si -a dubl at vol umul ada ugam t oata cantitatea d e l apte s i cinci ga lbenusuri f recate. Si acum i ncepe p artea c ea m ai i nteresanta: framantatul. Din cand in cand ne inmuiem mainile in untul topit (si racit). Nu turnam direct in aluat. Treptat cu rabdare, framantam aluatul cu pumnii, cu palmele, aruncam de colo colo:) vreme de juma de ora. Apoi lasam la dospit in bucataria incalzita vreme de 40 de minute. Impartim aluatul in patru, le intindem cu mana pe masa unsa cu ulei aluatul este minunat acum. Umplem cu ce dorim. Facem patru suluri si le impletim doua cate doua si apoi hop i n tava (tapetata cu hartie de copt si unsa cu ulei). Ungem cu galbenus de ou amestecat cu o lingura de lapte si presaram cu zahar. Mai lasam sa cresca pana cand isi dubleaza volumul cozonaceii nostrii si dam la cuptor pentru 50 de minute

Nutritional information :

Calorii =540/ 100g Protein =7.4/ 100g Lipide =12.2 /100g Carbohidrati =80.1/100g Fibre =3.4/100g

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Romanian Food - A daily traditional menu

The Romanian cuisine contains a wide range of dishes made of meat, milk and dairy products, which have a specific taste and flavour, obtained through various techniques of preparation. The rich hunting throughout the Romanian forests brought along a lot of knowledge of how to preapare and eat the game. Due to the mixture of cultures, the Romanian cuisine was widely influenced by the Balkan, German, Serbian, Italian, Turkish and Hungarian cuisine. What is more, it is well-known that the diversity of taste and the refinement of the dishes throughout the world are appreciated by the great connosseurs of national traditions. The da co-roman ba ckground l eft a great i nheritance o f culinary ha bits to t he gastronimic culture of the Romanian people: the Romans brought the pie (plăcintă), a word that kept the inital sense of the latin term placenta, the Turkish brought the meatball (sour) soup (ciorba de perișoare), the G reeks the m oussaka ( musaca), t he B ulgarians a w ide r ange of ve getable dishes, such as zacusca (a dish made of eggplants and tomatoes), while the schnitzel (șnițelul) was brought by the Austrians.

Breakfast

In Romania, a tr aditional breakfast c ontains m ilk, t ea or c offee a nd br ead w ith but ter, margarine with or without jam. Sometimes salami, liver paté or cheese are added. Recently, Romanians have discovered cereals to go with the milk and even dried fruits, but the recipe is important.

The 11 o’clock snack

Healthy snacks are the key to a fast metabolism. We have a suggestion of snack that is worth trying:

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Meniu pentru o zi traditional romanesc

Bucătăria românească se bucură de o gamă variată de produse de carne, lapte, lactate, produse din lapte, specifice prin gustul, aromele folosite precum și prin tehnicile de elaborare. Bogăția vânatului răspândit în pădurile românești a adus după sine știința preparării vânatului în diverse mâncăruri și preparate. Prin intersectarea culturilor, Bucătăria românească a fost influențată de bucătăria balcanică, de germană, sârbească, italiană, turcă, și maghiară, da r nu numștiut ai, fiind faptul că diversitatea g usturilor și rafinamentul preparatelor din toate țările lumii sunt apreciate de marii cunoscători ai tradițiilor popoarelor. Prin formarea sa daco-romană, cultura gastronomică a poporului român a moștenit numeroase obiceiuri c ulinare: de la romani vine plăcinta, cuvânt care a păstrat sensulțial al ini termenului latin placenta, t urcii a u a dus ciorba de pe rișoare , grecii musaca, de l a bul gari există o largă varietate de mâncăruri cu legume, cum ar f i zacusca, iar șnițelulvine de l a austrieci. Micul dejun

In Romania, traditional la micul dejun se mananca lapte sau ceai, ori cafea, paine cu unt sau margarina si dulceata, ori gem. Uneori se adauga salam sau pate de ficat, ori branza. Mai nou, romanii au descoperit cerealele cu lapte si fructe uscate, dar reteta este importata.

Gustrarea de la ora 11

Gustarile sanatoase sunt cheia unui metabolism rapid.

Noi avem o sugestie de gustare ce merita incercata:

102

*Cranberries and yoghurt: Pick a l ow fat - low s ugar yoghurt a nd a c asserole of fresh cranberries, and mix the products together depending on the quantity you prefer.

Lunch

An or dinary l unch c ontains t hree di shes: s oup, m ade of m eat a nd ve getables ( or onl y vegetables, es pecially in the holy d ays) o r v egetable s alad; t he s econd di sh i s m ade of vegetables, or vegetables and meat prepared in various ways: saute, fried, cooked, roasted and so on; a nd t he t hird di sh, t he de ssert, i s m ade of c akes, pi es, f ruits, t arts or pr epared f rom dough,pastry and fruits.

The 4 o’clock snack

Between the main courses of the day it is recommened the consumption of fruits that have a medium and low level of calories (kiwi, citrus fruits, apples, pears, pineapples, strawberries, gubbins, a pricots, pe aches, ne ctarine), but not b ananas, a vocado, gr apes, pa paya o r m ango because t hey contain a high l evel of c arbs and proteins. Other choices of s nacks are: pl ain yoghurt (without any fruits), whole grain cereal bar or biscuits, or puffed rice.

Dinner

Dinner ha s a composition s imilar t o l unch, bu t i t g enerally ex cludes f oods t hat r equire an effort to be digested, such as products prepared from mayonnaise, eggs, or caviar. Therefore, dinner contains lighter, healthier food such as baked fish with maize porridge and a vegetable salad.

103

* Afine si iaurt - Alege un iaurt sarac in grasimi si cu putin zahar, o casoleta de proaspete si amesteca produsele in functie de ce cantitate preferi.

Pranzul

Prânzul obișnuit este alcătuit din trei feluri de mâncare: ciorbă sau supă, din carne și legume, sau numai din legume mai ales pentru zilele de post, sau salate de l egume, carne; felul doi mâncare alcătuit din legume, sau legumeși carne în diferite moduri de preparare, soteuri, mâncăruri, fripturi, etc.; felul trei, desertul, alcătuit din prăjituri, plăcinte, fructe, tarte sau preparate din aluaturi și fructe.

Gustarea de la ora 16

Intre m esele p rincipale ale z ilei es te r ecomandat sa s e cons ume f ructe cu un a port c aloric mediu si mic (kiwi, citrice, mere, pere, ananas, capsuni, gutui, caise, piersici ,nectarine), mai putin banana, avocado, struguri, papaya sau mango, care au un continut crescut in carbohidrati sau proteine. Alte variante de gustari intre mese sunt: iaurturi simple, fara fructe, batoane din cereale integrale sau biscuiti din cereale integrale sau din orez expandat.

Cina

Cina ar e aceeași compunere ca și prânzul, însă s e ex clud în general alimentele a căror digestie presupune un efort îndelungat pentru stomac, cum ar fi cele preparate cu maioneză, ouă sau icre.

Pentru cina o mancare f oarte us oara si sanatoasa ar fi pestele l a cupt or cu mamaliguta si o salata de legume.

104

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT THE TURKISH CUISINE COOKERY BOOK

GENERAL EDİP BAYOĞLU PRIMARY SCHOOL

IN KOCAELİ, TURKEY

105

The Prologue

Turkish cuisine having a very fundamental background is accepted as one of the world- famous cuisines. Turkish food culture consists of a combination of a thousand-year China, Iran, Arab and Anatolia culture accumulation of Ottoman civilization and East Europe and North Africa cultures.

Its diversity and flavour is the most primary matter which makes the Turkish cuisine famous. Our cuisine is a healthy cuisine that is suitable for Mediterranean-style nutrition principles which is evaluated as part of contemporary nutrition and health knowledge. Mediterranean and Aegean Region foods are very healthy because they consist of plenty olive oil and vegetables.

Probably the most important feature of our cuisine is that foods such as vegetables, grains and leguminous seeds which consist of various nutiritonal elements in different amounts are cooked and consumed with the food of animal origin such as meat and chicken on a small scale. Stuffed vegetables, stuffed grape leaves, meatballs, fricassee, vegetable food prepared with ground meat, vegetable food and salads prepared with olive oil are good examples that are rich in vitamins, minerals, antioxidants and fibers which protect from contemporary important health problems such as cardiovascular diseases, hypertension, some cancers, constipation and diabetes. Plenty usage of tomato, onion and garlic is beneficial to the health. One of the good examples of a well-balanced diet in Turkish cuisine is vegetable food and soups which are offered with the yoghurt.

Besides the pastry desserts which are described as heavy meals, there are more healhty milky and fruity desserts in our cuisine. It is possible to care about olive oil and eat a more healthy diet in our country.

Turkey’s DVALD Comenius Lifelong Learning Programme

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Dish name: STUFFED GRAPE LEAVES WITH OLIVE OIL

Sarma is a dish of grape, cabbage, monk's rhubarb or chard leaves rolled around a filling usually based on minced meat, or a sweet dish of filo dough wrapped around a filling often of various kinds of chopped nuts. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe. In Turkey, the word "sarma" is used interchangeably with dolma for stuffed vine leaves (yaprak sarma), cabbage (lahana sarma), chard, or cherry leaves (kiraz yaprağı sarması). The filling usually contains minced meat, rice or bulgur, herbs, onion, currants and pine nuts, herbs such as parsley and dill, and spices including cinnamon and black pepper.

Hot sarma is often sauced with yogurt. Ingredients

1 cup rice, washed Juice of 1 lemon 7 cups onions, chopped Salt and pepper to taste 1 cup olive oil 1/4 cup currants (optional) 1/2 cup parsley chopped fine 1/4 cup pine nuts (optional) 1/4 cup dill, chopped About 50 grape leaves Directions

Squeeze the chopped onions with your hands to make them soft, add all the rest of the ingredients and mix well. This mixture is the filling. If the leaves are freshly picked, soak them in boiling water for a few minutes. If they are canned, then wash them in hot water. Cut off the stems. Spread a leaf on a small plate, wrong side up and stem end towards you. Put a teaspoon full of the filling near the stem end, with your hands fold over the sides, then start rolling from the stem up like a cigarette. Place some leaves in the bottom of the pan to prevent the Sarma from burning and arrange the rolled leaves side by side in the pan and in two or three layers according to the size of the pan. Place a plate over the to keep them in place, add two cups of water, cover and cook on slow fire for one and a half hours, or better, cook in medium oven for the same length of time. After they are cooked, do not remove plate until Sarmas have cooled to prevent discoloring. Serve cold, sprinkle with olive oil to make themshine. Garnish with lemon slices.

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İçindekiler:

2 su bardağı pirinc 1/2 limon, dilimlenmis

1 domates, kucuk kucuk dogranmis 2 yemek kasıgı kuru nane

1 yemek kasigi domates salcasi ½ çay kasıgı karabiber

2 sogan, ince doğranmıs sogan ½ cay kasigi tarcin

200 gr asma yaprağı taze / salamura 1 cay kasigi yenibahar

1 1/3 cay bardağı zeytinyag 1 1/2 tatlı kasıgi tuz

3 su bardagı su 1 cay kasigi seker

Hazırlanışı:

Ilik tuzlu suda pirincleri 30 dk. kadar bekletip yikayıp suzun.

Yapraklari sicak suda sapları yumusayana kadar haslayin. Sonra soguk sudan gecirin ve bekletin. Bir taraftan da soganlari kucuk kucuk dograyin ve 3 yemek kasigi zeytinyaginda pembelesinceye kadar kavurun. Pirincleri ilave edin ve karistirin. Sonra once domatesleri, sonra da salcayi ilave edin ve karistirin. 1 su bardagi sicak su ilave edin, su cekene kadar hafif ateste pisirin. 1 cay bardagi zeytinyagi, nane, karabiber, yenibahar, tarcin, tuz ve seker ilave edin ve karistirin.

Yapraklarin saplarini koparin ve tencerenin dibine dizin (tencerenin dibinin tutmasini onler). Bir tabaga yapragi yayin ve icine bir tali kasigi ic malzeme koyun. Yan taraflari ice dogru bukerek rulo gibi ince ince sarin ve tencereye dizin. Cok siki sarmayin.

Sarmaların üzerine dilim dilim kesilen limonlardan koyun. Sonra 2 su bardagi ilik su ilave edilerek üzerinde 1/3 cay bardagi zeytinyagi gezdirin ve tencerenin üzeri düz bir kapak ile kapatın. 40 dk süreyle , suyunu cekene dek kisik ateste pişmeye bırakın.

Soguduktan sonra servis tabagina alin, limon dilimleri ve yogurt ile servis yapabilirsiniz.

AFIYET OLSUN

108

Dish name: TURKISH DUMPLING

Manti is believed to be originated by Uyghur Turks living in China as mantou,[1] and was carried across Central Asia to Anatolia by migrating Turkic and Mongol peoples in the Chingizid- Timurid periods

Although there are many different variations of manti in terms of shape and way of serving, the most praised type of Turkish manti is known as Kayseri mantisi, originally from Kayseri, an Anatolian city. Kayseri mantisi is tiny and served with yoghurt, oil (caramelised with tomato paste) and seasonings. It can also be served with the water it was boiled in, and often in Kayseri it is consumed as a soup prior to the main dish. In Kayseri when a couple is engaged to be married, the mother of the groom visits the bride's house and during this visit the bride should prepare manti for her prospective mother-in-law. The smaller the manti dumplings are, the more the bride is considered to be skillful in the kitchen. Traditionally the dumplings prepared for the prospective mother-in law are supposed to be so small that 40 of them can be fit into one spoon. Manti may be made from shredded meat of quail, chicken or goose in some regions of Turkey, while boş mantı (‘empty dumpling’) lack filling entirely.

Ingredients (Servings: 6-7 ) 3-3 ½ cups flour 1 egg 2/3 cup lukewarm water 1 tsp salt to taste

Filling:½ lb ground beef 1 onion, finely chopped/shredded ½ tsp salt to taste ½ tsp black pepper

For cooking: 8 cups water 1 tsp salt

Sauce:2 cups yogurt 3-4 cloves of garlic, minced ¼ tsp salt to taste

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3-4 tbsp butter/oil 1 tbsp tomato paste/2/3 tsp paprika 2-3 tbsp water Dried mint Sumac

Directions In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).

Meanwhile in a plate mix all the filling ingredients and set aside.

Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.

For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).

Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.

Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings. Nutritional information Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

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Dish name: TURKISH DUMPLING

İçindekiler: 3-3 ½ su bardagi un

1 yumurta

2/3 su bardagi ilik su

1 tatli kasigi tuz

Ic Malzeme: 250 gr kiyma

1 sogan, ince dogranmis/rendelenmis

1 cay kasigi tuz

1 cay kasigi karabiber

Pisirmek icin: 8 su bardagi su

1 tatli kasigi tuz

Sos icin: 2 su bardagi yogurt

3-4 dis sarimsak, dovulmus/rendelenmis

½ cay kasigi tuz

3-4 yemek kasigi tereyag/sivi yag

1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber

2-3 yemek kasigi su

Kuru nane

Sumak

111

Hazırlanışı: Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun. Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin.

Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin.

Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun. Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin.

Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin.

Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin. Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin.

Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin). Arzu ederseniz uzerine kuru nane ve sumak serpin.

Bu tariften yaklasik 6-7 porsiyon manti cikiyor.

AFIYET OLSUN

112

Dish name:

TURKISH PILAF WITH VERMICELLI (ŞEHRİYELİ PİLAV)

Pilaf is a dish in which rice is cooked in a seasoned broth. it may also contain meat, vegetables, and (dried) fruits. . It is a staple food and a national dish in Turkish cuisines. Typical Turkish pilav. Rice with arpa şehriye (orzo)

Ingredients 1 cup long grain rice 1 ½ or 2 cups of hot water/ chicken stock (explained below) 1 tbsp butter Also you can add 1 cube of chicken bouillon 1 tbsp oil to hot water

2 tbsp vermicelli/ orzo 1 tsp salt

Directions Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.

Place the butter and oil in a saucepan or pot and add the vermicelli or orzo. Over low-heat, fry until their color starts changing to golden brown. Do not over fry, take the pot from the stove as soon as you see the golden brown color and add the rice. Then, again place the pot on the stove and stir for 3-4 minutes over medium heat. Finally, add the hot chicken stock / water (If you leave the rice in water before cooking, use 1 ½ cup hot water otherwise use 2 cups). Add the salt and close the lid and cook over low heat, until the rice absorbs all the water. Meanwhile you can stir once or twice. Let the pilaf stand for about 5-10 minutes before serving.

113

Dish name: ŞEHRİYELİ PİLAV

İçindekiler: 1 su bardagi baldo pirinc

1 yemek kasigi tereyagi

1 yemek kasigi sivi yag

2 yemek kasigi tel sehriye/ arpa sehriye

1 ½ su bardagi sicak tavuk suyu / sicak su

Ayrica 1 kup tavuk bulyonu da kullanabilirsiniz

1 tatli kasigi tuz

Hazırlanışı: Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun.

Tereyagi ve siviyagini bir tava ya da tencereye alin ve sehriyeleri ilave edin. Dusuk ateste sehriyeler kizarmaya baslayana dek cevirin. Ates uzerinde fazla birakmayin, kizarmaya baslar baslamaz ocaktan alin ve pirincleri ilave edin. Orta ateste 3-4 dakika pirincleri kavurun. Son olarak, sicak tavuk suyunu/suyu ilave edin ve karistirin (Eger pisirmeden once pirinci suda beklettiyseniz, 1 ½ su bardagi sicak su, eger bekletmediyseniz 2 su bardagi kullanin). Tuzu da ilave edip kapagini kapatin. Pilav suyunu cekene dek, dusuk ateste pisirin. Pisme esnasinda 1-2 defa karistirabilirsiniz. Servis yapmadan once 15-20 dakika dinlendirin.

114

Dish name: SCRAMBLED EGGS WITH VEGETABLES

Menemen is also the name of an egg and tomato dish popular in Turkey

Menemen is a traditional Turkish dish[1] which includes eggs, onion, tomato, green peppers, and spices such as ground black pepper, ground red pepper, salt and oregano. Beyaz peynir and Turkish charcuterieproducts such as sucuk or may be added, although this strays from the traditional recipe. It is cooked with olive oil or sunflower oil. The dish is pastırma similar to shakshouka.

Menemen is commonly eaten for breakfast and served with bread.

Ingredients

• 1 cup extra virgin olive oil 6 eggs 1 largish onion pieces 4 hot green pepper pieces 4 pieces of tomato junior ½ bunch of parsley 1 pinch of salt

Directions Place the oil and onions in a pan and sauté the onions for 2-3 minutes over low-medium heat. Then, add peppers and salt. Close the lid and cook until the peppers become soft by stirring occasionally. Add the tomatoes, stir and cook for 5-6 minutes with the lid closed. Finally, add the beaten eggs and stir. It’s done when the eggs are cooked. You can sprinkle some black pepper on top if you like. Menemen is a very good and famous dish for breakfasts. Serve it with bread while still warm.

115

İçindekiler 2 su bardagi yesil biber, dogranmis 1 su bardagi domates, dogranmis 1 kucuk sogan, ufak dogranmis 2 yumurta, cirpilmis 3 yemek kasigi sivi yag 1cay kasigi tuz Bir tutam karabiber (istege bagli)

Hazırlanışı: Bir tavaya yagi ve soganlari koyun, 2-3 dakika orta ateste kavurun. Sonra biberleri ve tuzu ilave edin. Kapagini kapatin ve biberler yumusayana dek ara sira karistirarak pisirin. Sonra domatesleri ilave edin, yine ara sira karistirarak kapagi kapali olarak 5-6 dakika pisirin. Son olarak cirpilmis yumurtalari ilave edin ve karistirin.Yumurtalar pisince ocaktan alin. Uzerine karabiber serpebilirsiniz (istege bagli).

Menemen kahvaltı için guzel bir alternatiftir.

AFIYET OLSUN!

116

Dish name: SHEPHERD’S SALAD

Çoban Salatası or Choban salad (Turkish for "Shepherd's Salad") is a Turkish salad consisting of finely chopped tomatoes (preferably peeled), cucumbers, long green peppers, onion, and flat- leaf parsley. The dressing consists of lemon juice, olive oil, and salt.[1]

Ingredients: 2 tomatoes, diced Fresh dill (optional)

1 cucumber, chopped ½ cup crumbled feta cheese (optional)

1 small onion, chopped 2 tbsp extra virgin olive oil

1 green pepper, chopped (optional) 1 tbsp vinegar

Fresh parsley (optional) ½ tsp salt

Directions: Mix the olive oil, vinegar and salt in a bowl. Then place the other ingredients in a salad plate and mix them all. (You can chop the cucumbers or onions, in any size you like). Then add the oil- vinegar mixture and mix them all.

You can garnish the shepherd salad with black olives.

117

İçindekiler: 2 domates, dogranmis

1 salatalik, dogranmis

1 kucuk sogan, dogranmis

1 yesil carliston/ sivri biber, dogranmis (istege bagli)

Taze maydanoz (istege bagli)

Taze dereotu (istege bagli)

½ su bardagi ufalanmis ya da kup kup kesilmis beyaz peynir (istege bagli)

2 yemek kasigi sizma zeytin yagi

1 yemek kasigi sirke

1 cay kasigi tuz

Hazırlanışı: Kucuk bir kasede sizma zeytinyagi , tuz ve sirkeyi karistirin. Sonra diger malzemeleri salata tabagina alin. (Salatalik, sogan ve domatesleri istediginiz sekil ve buyuklukte dograyabilirsiniz.) Uzerine zeytinyagi-sirke karisimini ilave edip, karistirin.

Coban salatasini siyah zeytin ile susleyebilirsiniz.

AFIYET OLSUN!

118

Dish name: Tarhana soup

The Turkish tarhana consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. are names for a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk As it is both acid and low in moisture the milk .(غود هنیخرت شآ Persian ash-e tarkhineh dugh) proteins keep for long periods.

Ingredients Tarhana (dry) ½ cup Water 6 cups Salt 1½ teaspoons Butter or margarine 4 tablespoons Mint 1½ tablespoons Red pepper ½ teaspoon

Directions Dissolve tarhana in water, add the salt and cook for 10 minutes. Melt butter or margarine, add mint and red pepper and stir a few times and sprinkle over the soup.

119

Dish name: Tarhana soup

İçindekiler: 3 yemek kasigi tarhana

2 yemek kasigi domates, ezilmis/rendelenmis

2 yemek kasigi tereyagi

3-4 su bardagi tavuk suyu/su+bulyon

1 tatli kasigi tuz

Uzeri icin, kizarmis ekmek/beyaz peynir

Hazırlanışı: Tarhanayi ½ su bardagi su ile birlikte bir kaseye alin. Ara sira karistirarak cozulmesi icin en az 1-2 saat bekletin. Bir tencerede tereyagi ile domatesi orta ateste kavurun. Sonra, geri kalan malzemeleri ilave edin ve kisik ateste surekli karistirarak pisirin. Corbanin kivamini arzu ettiginiz gibi su ekleyerek ayarlayabilirsiniz.

Tarhana Corbasi’ni uzerinde kizarmis ekmek parcalari ya da beyaz peynir rendesi ile servis edebilirsiniz.

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Dish name: FRIED ANCHOVY

Anchovies are a family of small, common salt-water forage fish. Anchovies are usually classified as an oily fish.[1] They are small, green fish with blue reflections. In Turkey, anchovies are known as hamsi and are eaten between November and March (their name being derived from hamsin, an Arabic term for the winter period). They are generally consumed fried, grilled, steamed, as a meatball, and as Döner, and pilav

Ingredients 1 pkg (454gr- 1lb) frozen anchovy, defrosted

1/3 cup flour

1tsp salt

½ cup sunflower oil/ canola oil/ corn oil (optional)

Directions Cut the heads off (optional, heads absorb too much oil). Gut the anchovy and wash with cold water, drain. Put them in a bowl, sprinkle the salt and blend.

Pour the oil into a large skillet and heat it up over high-medium heat. Place the flour in a plate and dip the anchovy by holding from its tail. To remove the excess flour, shake the fish off.

Fry till they turn to a red fried color, approximately for 4-5 minutes. Turn halfway through. When they are done, place the fried anchovy on a plate with paper towel to absorb the excess oil. Serve with lemon.

Also arugula, lemon, onion and radish go well with fried anchovy.

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Dish name: FRIED ANCHOVY

İçindekiler: ½ kg (500 gr) donmus/taze hamsi

1/3 su bardagi un

2 cay kasigi tuz

½ su bardagi sivi yag

Hazırlanışı: Hamsilerin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.

Yikanmis baliklari bir kaseye alin ve tuz serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve hamsileri kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.

Orta ateste, hamsiler kizarana dek her iki tarafini da pisirin. Pisirdiginiz hamsileri uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Sonra servis tabagina alin ve limon ile servis yapin.

Ayrica, hamsi ile roka, turp, sogan ve limon iyi gider.

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Dish name: ADANA KEBAP

Adana kebabı[2][3] (colloquially known as Kıyma kebabı[1]) is a long, hand- minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item is named afterAdana, the fifth largest city of Turkey and was kebab) or Kıyma in Adana-Mersin and the southeastern provinces of Turkey originally known as the "Kıyma kebabı" (lit: minced meat Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria.[1] According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab.[1] The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a "Controlled Designation of Origin" in February 2005, after subsequent legal trials.

Ingredients 1 lb lean ground mutton ½ tsp cumin

50 gr fat from lamb tail, finely chopped 1 tsp salt to taste

1 tsp crushed red pepper Skewers or chop sticks

½ tsp black pepper

Directions Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.

Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

Serve with warm pita bread and salad.

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Dish name: ADANA KEBAP

İçindekiler:

500 gr yagsiz koyun kiymasi

50 gr kuyruk yagi, cok ince kiyilmis

1 tatli kasigi pul biber

1 cay kasigi karabiber

1 cay kasigi kimyon

1 tatli kasigi tuz

Metal ya da cop sis

Hazırlanışı:

Kirmizi pul biber yarim su bardagi su icinde yaklasik 2-3 saat bekletin. Boylece pul biber yumusayacak ve pisirisken yanmayacaktir.

Butun malzemeleri cukur bir kabin icinde iyice yogurun. Yumruk buyuklugunde bir parca alip, sise gecirin. Avucunuzla sikarak, asagi yukari hareket ettirerek resimdeki sekile benzer kebaplar yapin. Bir aksam boyunca buzdolabinda bekletin. Mangal/izgara ya da firinda pisirin. Yaninda cesitli sebzeleri de izgara yapip kebap ile ikram edebilirsiniz.

Adana kebabi sicak lavas ya da pide (pita) ve Kebap Salatasi ile servis yapin.

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Dish name: SWEET PASTRY (BAKLAVA)

bɑːklɑvɑː]) is a] اولقاب :Baklava (/ˈbɑːkləvɑː/, /bɑːkləˈvɑː/,[1] or /bəˈklɑːvə/;[2] Ottoman Turkish Middle-Eastern dessert. It is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central Asian, Middle Eastern and Southwest Asian cuisines.

In Turkey, baklava is traditionally made by filling between the layers of dough with pistachios, walnuts, almonds (parts of the Aegean Region) or a special preparation called "kaymak" (not to be confused with kaymak). In the Black Sea Region hazelnuts are commonly used as a filling for baklava.[30] The city of Gaziantep in southeast Turkey is famous for its pistachio baklava and it regards itself as the native city for this dish, though it only appears to have been introduced to Gaziantep from Damascus in 1871.[31] In 2008, the Turkish patent office registered a geographical indication for Antep Baklava,[32] and in 2013, Antep Baklavası or Gaziantep Baklavası was registered as a Protected Geographical Indication by the European Commission.[33] In many parts of Turkey, baklava is often topped with kaymak or, in the summer, ice cream (milk cream flavour, called "kaymaklı dondurma").

Ingredients 1 lb Phyllo Dough, thawed

250 gr butter, melted

1 ½ cup walnuts/pistachios (coarsely ground)

Syrup:1 ¼ -1 1/3 cup water 1 ½ -1 ¾ cup sugar

1 tsp lemon juice

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Directions For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.

Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.

Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.

Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.

Nutritional information Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

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Dish name: BAKLAVA

İçindekiler: ½ kg Phyllo Dough, cozunmus

250 gr tereyag, eritilmis

1 ½ su bardagi ceviz/ antep fistigi (orat buyuklukte ogutulmus)

Surup:1 ¼ -1 1/3 su bardagi su 1 ½ -1 ¾ su bardagi seker

1 tatli kasigi limon suyu

Hazırlanışı: Once surubunu hazirlamak icin seker ve suyu bir tencerede kaynatin. Kaynayinca limon suyunu ilave edin ve 2-3 dakika kaynatip, sogumaya birakin.

Firini 190 C (375 F) isitin. 23x35 cm’lik bir tepsinin dibini ve kenarlarini yaglayin. Phyllo yufka rulosunu acin ve baklavayi yaparken kurumalarini onlemek icin uzerine nemli bir bez ortun. Iki tane yufka alin ve tepsinin dibine yayin. Uzerini tereyagi ile guzelce yaglayin ve bu islemi 14 tane yufka olana dek tekrarlayin. Ceviz/antep fistiginin yarisini uzerine serpin ve esit olarak dagitin. Tekrar 14 yufka icin ayni yaglama islemini tekrarlayin. Geri kalan ceviz/antep fisitigini uzerine yayin ve son 12 yufkayi da ayni sekilde yaglayarak islemi tamamlayin. En ustune geri kalan tereyagini surun.

Sonra, keskin bir bicagi sicak suya batirin ve baklavaya son seklini vermek uzere kare ya da baklava dilimleri seklinde kesin.

25 dakika 190C (375 F) de pisirin ve sonra firini 165 C (325 F) ye ayarlayip, 30 dakika daha uzeri kizarana dek pisirin.

Firindan cikarinca, tekrar ayni bicagi sicak suda bekletip kesik yerlerden bir daha kesin. Sonra zaman kaybetmeden sicak baklavanin uzerine soguk surubu dokun. Surubu baklavanin kesik yerlerinden dokmeye dikkat edin. En az 3-4 saat bekleyip surubu emmesini bekleyin.

Baklavayi servis yapmadan once uzerine ogutulmus ceviz/antepfistigi serpebilirsiniz.

Baklavanin uzerini kapatmadan saklayin, yoksa hamurlasir.

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Dish name: White beans with meat

Kuru fasulye is a stewed bean dish in Turkish cuisine.[1][2] It is made primarily with white beans and olive oil, and onion and tomato paste are almost invariably used. Sometimes other vegetables or meat may also be added. Kuru fasulye is often served along with rice or bulgur. Although its arrival in the Turkish cuisine is relatively recent (around 1500s),[3][4] it is often considered the national food of Turkey

Ingredients 2 cups white/butter beans ½ lb beef/lamb meat, chopped 2 onions, chopped 2 tbsp oil 1 tbsp tomato paste 1 dried red pepper/green pepper, chopped ½ tsp baking soda (optional) ¼ tsp chili red pepper flakes (optional) 1 tbsp salt to taste 1 cup hot water

Directions Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt.

In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2- 3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat.

Nutritional information White beans with meat is a very traditional and common dish in turkey, especially when it is served with ayran and pickles. Turkish people just love this dish.

128

Dish name: White beans with meat

İçindekiler:

2 su bardagi kuru fasulye

250 gr dana/koyun eti, dogranmis

2 sogan, dogranmis

2 yemek kasigi sivi yag

1 yemek kasigi domates salcasi

1 kurutulmus kirmizi biber/yesil biber, dogranmis

1 cay kasigi karbonat (istege bagli)

½ cay kasigi kirmizi pul biber (istege bagli)

1 yemek kasigi tuz

1 su bardagi sicak su

Hazırlanışı:

Aksamdan kuru fasulyeyi yikayin ve bir tencereye koyup uzerini 2-3 parmak kaplayacak kadar su ile doldurun. En az 12 saat bekletin. Sonra ayni su ile kuru fasulyeler yumusayana dek pisirin. Isterseniz 1 cay kasigi karbonat ilave edip fasulyelerin daha kisa surede yumusamasini saglayabilirsiniz. Pismeye yakin ½ yemek kasigi tuz ilave edin.

Diger bir tencerede once etleri yag ile kavurun ve sogani ilave edin. Sonra salcayi ve biberleri ilave edip kavurun. Bir bardak sicak su ve geri kalan tuzu ilave edin ve etler yumusayana dek pisirin. Sonra pisirdiginiz kuru fasulyeleri etlerin bulundugu tencereye ilave edin ve hafif ateste 10 dakika kadar pisirin.

Etli Kuru Fasulyeyi pilav ile ya da pilav ustu servis yapin. Yaninda cacik ya da tursu ile guzel olur.

129

A menu for one day

BREAKFAST

• a few slices of bread, • cheese (generally white cheese), olive (black and green), tomato, cucumber • butter, honey, jam • scrambled eggs with vegetables • turkish black tea

LUNCH

• First course: • Lentil soup • A few slices of bread • Apperative: • Stuffed grape leaves with olive oil • Main course: • Turkish dumpling • fruit juice or coke • Dessert: • Rice pudding (especially baked in the oven) DINNER

• First course: • Tarhana soup • A few slices of bread • Main course: • shepherd's salad • Adana kebab • ayran (drink made of yoghurt and water), fruit juice or coke • Dessert: • Two slices of sweet pastry, Turkish baklava

AFTER THE DINNER

• Turkish black tea or coffee

Afiyet Olsun! / Bon appétit!

130

THE DEMOCRATIC VALUES AND LINGUISTIC DIVERSITY

COMENIUS PROJECT

THE SPANISH CUISINE COOKERY BOOK

IES JOSEFINA ALDECOA

ALCORCÓN, SPAIN

131

Prologue

THE TYPICAL SPANISH CUISINE

Each region of Spain has its own diet, but what unites all our cuisine is the world famous MEDITERRANEAN DIETt, declared intangible cultural heritage by UNESCO on November 16, 2010.

The foundations of this balanced diet have already been mentioned in the introduction to this book where you are kindly requested to refer to.

However, we can emphasize that despite being a feature common to all regions, each of which in turn has its own identity, making our country being distinguished by its cuisine. Our diet is not a sum of recipes, it is a philosophy of life based on the way to prepare dishes, which is enriched by the contributions of the various regions that make up this country. Home cooking ranging from rural and coastal style represents a diversity of many cultures and landscapes and climates. Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Like the Romans, the Arabs, who conquered and lived in Spain for 800 years made fabulous contributions to Spanish cuisine, and their influence is seen in many recipes.

Other dishes sprung up from European and American influences and were adapted to the Spanish taste. The Traditional Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is just one of the reasons why cooking differs so much from region to region.

Another characteristic is the way Spanish people enjoy their meals when wthey sit at the table to eat. This is a heritage that is passed from generation to generation. One thing is for sure, food in Spain is fresh, abundant and full of flavor, and the Spanish love their food dearly. As the Spanish say to wish everyone a good meal, “Buen provecho”

Here are a few examples of our recipes.

Spain’s DVALD Comenius Lifelong Learning Programme

132

Dish name: Spanish Omelette

Ingredients (Servings: 4) - 6 eggs - 750 grams of potatoes - 35 centiliters of oil - Salt Directions 1. First, there is to peel and wash the potatoes and then cut them in thin slices. 2. Pour oil in a frying pan and it heats up, add the potatoes and simmered over medium heat for 20-25 minutes. 3. 3. Later they are removed, and left to drain in a colander so that it is the minimum oil as possible, then put salt on them. 4. Beat the 6 eggs and add the potatoes at the same time that are mixed in the egg with a fork. 5. Then take a squirt of oil in a frying pan and pour the egg mixture and potatoes, have to wait for it curdles, about 3-4 minutes. It gives a twist to the omelette with the help of a dish and has to wait again to thicken on the other hand, other 3-4 minutes.

Nutritional information The Spanish omelette is a dish that if cooking with the right quantities is very healthy. Contains: Proteins Carbohydrates Lipids(fats)

Additional information

The Spanish Omelette originated at the end of the 18th century in a village inside of Extremadura called Villanueva de la Serena. It was invented by Joseph de Tena Godoy and Marqués de Robledo. They were looking for a healthy and cheap dish to combat the famine in Europe in the 18th century. It seems that they invented a type of pancake that didn’t need to be baked, but fried.

On the other hand, the legend says that the Spanish Omelette was invented as a simple and nutritious dish for the Carlist army. It started to become popular after the Carlist Wars.

133

Nombre del plato: Tortilla de patata

Ingredientes (Raciones: 4) - 6 huevos - 750 gramos de patatas - 35 centilitros de aceite de oliva - Sal Preparación 1. Primero, hay que pelar y lavar las patatas, para después cortarlas en rodajas finas.

2. Se echa aceite en una sartén y se calienta, se agregan las patatas y se sofríen a fuego medio durante 20-25 minutos.

3. A continuación se sacan y se dejan escurrir en un colador para que se quede el mínimo de aceite posible, se les echa sal.

4. Se baten los 6 huevos y se agregan las patatas a la vez que se mezclan en el huevo con un tenedor.

5. Luego se echa un chorrito de aceite en una sartén y se vierte la mezcla de huevo y patatas, tiene que esperar a que se cuaje, unos 3-4 minutos. Se le da la vuelta a la tortilla con ayuda de un plato y tiene que volver a esperar que se cuaje por el otro lado, otros 3-4 minutos. Información Nutricional La tortilla de patatas es un plato que si se cocina con las cantidades adecuadas es muy saludable. Contiene: Proteínas Hidratos de carbono Lípidos (grasas) Información adicional La tortilla de patata tiene su origen a finales del siglo XVIII en el pueblo extremeño de Villanueva de la Serena. Se atribuye su invención a Joseph de Tena Godoy y al Marqués de Robledo. Ambos estaban buscando un alimento nutritivo y barato para luchar contra las hambrunas establecidas en Europa en el siglo XVIII. Parece ser que inventaron una especie de tortitas que no se horneaban, sino que se freían. Por otro lado, la leyenda dice que se inventó la tortilla de patatas como un plato sencillo y nutritivo para el ejército carlista, siendo después de las Guerras Carlista cuando comenzó a hacerse popular.

134

Dish name: Spaghetti with Anchovies

Ingredients (Servings: 5)

400 g of Spaghetti

1 clove of garlic

1 tin of Cantabrian anchovies in olive oil

Olive oil from the tin of anchovies

300 g of tomato puree

Pitted black olives

3 spoonfuls of chopped parsley and pepper to taste

Directions

Sauté the garlic and sliced anchovy fillets in olive oil. Add the tomato puree. Reduce the sauce and add the olives and parsley. Add pepper and allow to cook for 5 minutes. Finally, boil the pasta until it is cooked to al dente, drain and mix with the sauce to serve. It is not necessary to add salt, because the anchovies provide enough salt.

Nutritional information

The principal ingredient is carbohydrates, and therefore has an important caloric index: 360kg/100g, so it is adecuate for inactive people, but also for the general population of people who eat lower quality food. It also is suitable for diabetics and people with cholesterol problems. The anchovies provide protein, calcium and Vitamin D. Additional information

It has its origin in the region of Piacenza back to 1836.

135

Nombre del plato: Espaguetis con anchoas

Ingredientes (Raciones: 5)

400g de espaguetis

1 diente de ajo

Una lata de anchoas del Cantábrico en aceite de oliva aceite de oliva de la lata de anchoas

300 grs de puré de tomate aceitunas negras picadas

3 cucharadas de perejil picado y pimienta al gusto Preparación

Saltear el ajo y los filetes de anchoa cortados en el aceite. Agregar el puré de tomate. Reducir la salsa y agregar las aceitunas y el perejil. Añadimos pimienta y dejamos cocinar 5 minutos. Finalmente debemos hervir la pasta hasta que este al dente, escurrir y mezclar con la salsa para servir. No echamos sal porque las anchoas aportan la sal necesaria.

Información Nutricional

El principal ingrediente son los carbohidratos y por tanto tiene un importante índice calórico: unas 360 Kcal/100 g, por lo que es adecuado para personas no sedentarias, pero también para la población general cuando se come menos cantidad, también es apto para diabéticos y personas con problemas de colesterol. Las anchoas aportan proteínas, calcio y vitamina D, Información adicional

Su origen se encuentra en la región de Piacenza en 1836.

136

Dish name: Arroz a la paella

Ingredients (Servings: 4) - 2 cups olive oil - 1 red bell pepper, cut in strips - ¾ chicken, cut into pieces - 200g pounds broad beans, shelled - ½ tomato, chopped - 2 cups snails, cleaned, fresh or frozen - Salt and freshly ground pepper o 4 ½ cups water, or fill up the paella pan to the height of the handles 2 times - 1 ¼ pounds plus 3,5 ounces rice per person, recommended Bomba-short grain rice - 1 pinch saffron, for coloring. Springs rosemary, as garnish. - Special equipment: large shallow pan Directions Heat ¼ to ½ cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Push the meat out to the edges of the pan and add the beans and tomatoes in the centre, mixing them well. Add ½ the water making sure to cover the pan until it is ½ full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore For the last 1 to 2 minutes, increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the “socarrat”. If the rice stars to burn remove the pan from the heat immediately. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. Nutritional information Energy: 200,00 Kcal. Carbohydrate: 150,00 g. Fat: 30,00 g. Protein: 30,00 g. Additional information Rice in paella was used since the 18th century. As it was a popular dish, local products were added such as fresh vegetables, chicken or rabbit. It was cooked all in one pan with handles, and it was later given the name Paella. This dish may be eaten in any time of year.

137

Nombre del plato: Arroz a la paella

Ingredientes (Raciones: 4) - 2 tazas de aceite de oliva - 1 pimiento rojo cortado en tiras - ¾ de pollo cortados en piezas - ½ conejo cortado en piezas - ½ cucharada de Paprika - 200 g de judías verdes planas - ½ tomate triturado - 4 ½ tazas de agua - 2 tazas de caracoles frescos o congelados - 600 g de arroz - Sal y pimienta al gusto. Azafrán y romero Preparación Poner en una paella de ¼ a ½ tazas de aceite. Agregar las tiras de pimientos y freir hasta que omience a ablandar. Reservar aparte para adorar Freir el pollo y el conejo hasta que esté dorado, agregando más aceite si fuera necesario. Empujar la carne hacia los lados y agregar las judías y los tomates mezclando bien. Agregar agua cerciorándose de cubrir la paella hasta la mitad. Hervir aproximadamente 30 minutos hasta que la mitad del agua se haya evaporado. Agregar los caracoles y cocinar de 5 a 10 minutos más. Agregar el arroz distribuyéndolo uniformemente por la paella y freir moviéndolo durante algunos minutos. Añadir el resto el agua y cocinar alrededor de 20 minutos. Sazonar con la sal y la pimienta recién molida, echar el azafrán para dar color. Una vez hecho esto la paella no debe revolverse más. Para los últimos 2 minutos, aumentar el calor hasta que la capa inferior del arroz se caramelice, lo que se conoce como “socarrat” Adornar el arroz con las tiras de pimientos y las ramas de romero. Cubrir la paella y dejar reposar 5 minutos antes de servir-

Información Nutricional Energía: 200,00 Kcal. Carbohidratos: 150,00 g. Grasas: 30,00 g. Proteínas: 30,00 g. Información adicional El origen del arroz a la paella se remonta al siglo XVIII. Al ser un plato popular, se le añadían al arroz los productos de la zona como verduras frescas, pollo o conejo. Se cocinaba todo en una única sartén con asas que posteriormente recibió el nombre de "paella".Este plato se puede consumir en cualquier época del año.

138

Dish name: Broken eggs

Ingredients (Servings: 1)

• 2 medium, peeled and cut potatoes for frying • 2 eggs • Thin slices of Serrano ham • 2 cloves of garlic • Parsley, chopped (to taste) • paprika • Olive oil for frying • salt Directions

1. Wash and cut potatoes in cold water.

2. In a pan with plenty of olive oil, fry the potatoes with the garlic. Remove the garlic when they start to get very brown. Continue frying the potatoes until they begin to brown. Better to avoid the potatoes are crispy. For this, the oil should be very hot, but not too much because otherwise the potatoes will be outside and not inside. Bring potatoes in a large colander or on paper towels.

3. Season the potatoes to taste and sprinkle with chopped parsley. Removes some potatoes to mix the parsley.

4. Fry the eggs now. Yolk liquid as possible should be made.

5. Place the eggs over the potatoes. Cover with thin slices of Serrano ham. Sprinkle with pepper and serve immediately.

6. In the table breaks the eggs just before eating. Nutritional information

Rich in carbohydrates, proteins, D and E vitamins. 170 calories Additional information

A humble origin dish which dates back to 1612.

139

Dish name: Huevos rotos

Ingredientes (Raciones: 1)

• 2 patatas medianas, peladas y cortadas para freír • 2 huevos • Lonchas finas de jamón Serrano • 2 dientes de ajo • Perejil, picado (al gusto) • Pimentón dulce • Aceite de oliva para freír • Sal Preparación

1. Lava las patatas ya cortadas en agua fría.

2. En una sartén con abundante aceite de oliva, fríe las patatas junto con los ajos. Retira los ajos cuando empiecen a estar muy marrones. Continúa friendo las patatas hasta que empiecen a dorarse. Es mejor evitar que las patatas quedan crujientes. Para ello, el aceite deberá estar bien caliente, pero no demasiado porque si no, las patatas se harán por fuera y no por dentro. Saca las patatas en un colador grande o sobre papel absorbente.

3. Sazona las patatas al gusto y espolvorea el perejil picado. Remueve un poco las patatas para mezclar el perejil.

4. Fríe ahora los huevos. Debe quedar la yema lo más líquida posible.

5. Coloca los huevos sobre las patatas. Cubre con lonchas finas de jamón Serrano. Espolvorea con pimentón y sírvelo enseguida.

6. En la mesa rompe los huevos justo antes de comer. Información Nutricional

Rico en hidratos de carbono y proteínas y vitaminas D y E. 170 calorías Información adicional

Plato de origen humilde cuyas primeras referencias datan de 1612.

140

Dish name: Pipirrana

Ingredients (Servings: 4) - 1 kg of tomatoes - 1 green pepper - 1 onion - 1 clove of garlic - 1 tablespoon ground cumin - Salt - Pepper - Olive oil

Directions 1. Split the tomatoes and chop into small pieces. 2. Wash the peppers and cut into slices. 3. Peel and chop the onion. 4. Peel the garlic and crush it in a mortar. Add the cumin and mix well. 5. Place tomatoes, pepper and onion in a bowl, salt and pepper to taste and drizzle with a splash of oil. 6. Finally, add the above prepared mixture around the plate.

Nutritional information

It’s a very healthy and nutritious recipe rich in vitamins and mineral salts. Additional information

Andalusian dish preferably consumed in Summer. It can also be used as garnish for some other types of food.

141

Nombre del plato: Pipirrana

Ingredientes (Raciones: 4) - 1 kg de tomates - 1 pimiento verde - 1 cebolla - 1 diente de ajo - 1 cucharada de comino molido - Sal - Pimienta - Aceite de oliva

Preparación 1. Parta los tomates y píquelos en trozos pequeños. 2. Lave el pimiento y córtelo en rodajas. 3. Pele y pique la cebolla. 4. Pele el diente de ajo y macháquelo en un mortero. Añada el comino y mézclelo bien. 5. Coloque los tomates, el pimiento y la cebolla en una fuente, salpimiente al gusto y rocíe con un buen chorro de aceite. 6. Por último, agregue la mezcla preparada anteriormente esparciéndola por todas las verduras. Información Nutricional Es una receta muy sana y nutritiva rica en vitaminas y sales minerales.

Información adicional

Es un plato de origen andaluz que se consume preferentemente en verano, aunque también se puede usar como guarnición para otro tipo de platos

142

Dish name: Gazpacho

Ingredients (Servings: 4) 1 Kg. de tomates maduros 1 pimiento verde 1 pepino 1 diente de ajo 3 cucharadas de aceite de oliva Vinagre de vino blanco al gusto Sal y comino molido Directions 1-Put the bread crumbs in 100 ml of water. 2-Peel tomatoes and remove their seeds. 3-Wash and chop green pepper and we remove the seeds. 4-Also peel and chop the garlic cloves. 5-Peel and cut the onion into quarters. Peel and cut the cucumber, reserve a piece, into thick slices. 6-We put all the vegetables in a bowl. Add 400 ml of water, vinegar and salt. 7-Then we beat all ingredients until pureed stay 8-We passed through a sieve, add the olive oil, stir with a spoon, cover and put in the refrigerator at least 1 hour. 9-prepare the garnish. At the time of serving, chop the cucumber slice previously reserved diced and sprinkled over the surface. You can also have other foods such as green pepper, red onion, bread ... That depends on individual taste. 10- We put in individual containers and took a table accompanying the gazpacho. Nutritional information (100ml) 74% of fat derived from olive oil, 19% of carbohydrates, 7% protein Virtually all is water. It also has minerals, vitamins, phosphorus, potassium and calcium Additional information Originally, in the 8th century, Gazpacho did not have any vegetables, it was only made with bread soaked in water, oil and vinegar. You could also add garlic and almonds. Gazpacho with tomato and peppers originated in the 16th century when those ingredients were brought from America. It is a cold soup preferably consumed during the summer.

143

Nombre del plato: Gazpacho

Ingredientes (Raciones: 4) - 1 kg de tomates. - 1 cebolla pequeña. - 1 pepino. y 1 pimiento verde. - 2 dientes de ajo. - 100 g de pan. - 500 ml de agua. - 150 ml de aceite de oliva. - 50 ml de vinagre. - 2 cucharadas de sal. Preparación 1-Ponemos la miga de pan en 100 ml de agua. 2-Pelamos los tomates y les quitamos las pepitas. 3-Lavamos y troceamos el pimiento verde y le quitamos las pepitas. 4-También pelamos y troceamos los dientes de ajo. 5-Pelamos y cortamos la cebolla a cuartos. Pelamos y cortamos el pepino, reservamos un trozo, en rodajas gruesas. 6-Colocamos todas las verduras en un bol. Agregamos los 400 ml de agua, el vinagre y la sal. 7-Luego batimos todos los ingredientes hasta que se quede un puré 8-Pasamos por un colador, agregamos el aceite de oliva, removemos con una cuchara, tapamos y lo ponemos en el refrigerador como mínimo 1 hora. 9-Preparamos la guarnición. . En el momento de servir, pica el trocito de pepino reservado anteriormente en daditos y espolvorea por la superficie. También puedes echar otros alimentos como pimiento verde, rojo, cebolla, pan… Eso depende del gusto de cada uno. 10-Los ponemos en recipientes individuales y sacamos a la mesa acompañando al gazpacho. Información Nutricional 74% de grasa derivada del aceite de oliva, 19% de hidratos, 7% de proteínas Prácticamente todo es agua. También tiene minerales, vitaminas, fósforo, potasio y calcio Información adicional En sus orígenes, ya en el siglo VIII el gazpacho no llevaba ninguna verdura, solamente estaba formado por pan remojado en agua, aceite y vinagre. También se le podía añadir ajo y almendras. El gazpacho actual con tomate y pimientos, tiene su origen en el siglo XVI cuando estos componentes llegaron de América. Es una sopa fría que se consume preferentemente en verano.

144

Dish name:

Hake in green sauce

Ingredients (Servings: 2) • 2 hake fillets • 1 chive • 2 garlic cloves • 4 asparagus - For the green sauce: • 1 spoonful of flour • 100 ml of White wine • 200 ml of fish soup • Olive oil • salt • chopped parsley

Directions For the green sauce: peel, chop and stir-fry the garlic cloves in olive oil. Chop the chives and add to the stir-fry and fry on low heat. Season. Add a spoonful of flour and keep frying. Pour the White wine and the fish soup in. Add some chopped parsley and stir until it thickens. Add salt if necessary. Season the hake fillets and places them in the green sauce (skin upwards).

Add the asparagus too and cook one minute and a half each side. Sprinkle some chopped parsley at the end.

Serve one hake fillet to each person together with sauce and asparagus.

Nutritional information Rich in proteins and minerals (Na, K, Mg, Zn,…)

Additional information

Green sauce can be prepared with many different types of fish and seafood, such as cod, mackerel, mussels … also with stewed potatoes or chard.

145

Nombre del plato: Merluza en salsa verde

Ingredientes (Raciones: 2) • 2 lomos de merluza • 1 cebolleta • 2 dientes de ajo • 4 espárragos Para la salsa verde: • 1 cucharada de harina • 100 ml de vino blanco • 200 ml de caldo de pescado • aceite de oliva virgen extra • sal • perejil picado

Preparación 1. Para la salsa verde: pela y pica los dientes de ajo y dóralos en una tartera con un chorrito de aceite. Pica la cebolleta finamente, añade y deja que se poche. Sazona. Agrega una cucharada de harina y rehoga. 2. Vierte el vino blanco, el jugo de los espárragos y el caldo de pescado. Añade un poco de perejil picado y remueve para que se ligue la salsa. Pon a punto de sal. 3. Sazona los lomos de merluza e incorpóralos (con la piel hacia arriba) a la salsa verde. 4. Agrega también los espárragos y cocina el pescado un minuto y medio por cada lado. 5. Espolvorea con perejil picado en el último momento. 6. Sirve un lomo de merluza por comensal, salsea y acompaña con unas puntas de espárrago. Información nuricional Es un alimento rico en proteínas y minerales como hierro, calcio, magnesio, cinc, sodio y potasio.

Información Adicional La salsa verde es una de las preparaciones para pescados más conocidas de la cocina vasca.

Se puede preparar salsa verde con multitud de pescados y mariscos, como bacalao, verdel, mejillones… también verduras como patatas guisadas en salsa verde o acelgas.

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Dish name: Roast leg of lamb with mint sauce Ingredients • 1 bulb garlic • 1 small bunch fresh rosemary • zest of 1 lemon • olive oil • 2 kg quality leg of lamb • sea salt and black pepper • 1.5 kg potatoes, peeled and cut in half For the mint sauce • 4 tablespoons chopped fresh mint leaves • 1 teaspoon sugar and 2 pinches salt • 1 tablespoon hot water and 3 tablespoons wine vinegar Directions

1- Preheat the oven to 200ºC and place a roasting dish for the potatoes on the bottom. 2- Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place on the hot bars of the oven above the tray. 3- Boil the potatoes, simmer for 10 minutes. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Tip the potatoes into the tray and place under the lamb to catch all the lovely juices. 4- Mint sauce: mix the chopped mint, sugar, salt, hot water and wine vinegar. 5- Cook the lamb for about 1 hour and 15 min if you want it pink, or 1 hour and a half if you want it better done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with the potatoes and mint sauce.

Nutritional information It contains: Proteins, Carbohydrates and Lipids (fats).

Additional information The roasted lamb is included into the Castile’s local cuisine since the existence of the Roman Empire in Spain. It was traditionally roasted into clay pots in wood stoves.

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Nombre del plato: Pierna de cordero asada con menta Ingredientes

• 1 cabeza de ajos • 1 ramillete de Romero fresco • 1 cáscara de limón y aceite de oliva • 2 kg de pierna de cordero • sal marina y pimienta negra • 1.5 kg de patatas, peladas y cortadas Para la salsa de menta • 4 cucharadas de hojas de menta fresca • 1 cucharadita de azúcar y 2 pellizcos de sal • 1 cucharada de agua caliente y 3 cucharadas de vinagre de vino Preparación 1- Precalentar el horno a 200ºC y colocar la bandeja de asar con las patatas en la parte de abajo. 2- Mezclar ajos machacados, romero cortado, la cáscara de limón y el aceite de oliva. Sazonar el cordero con sal y pimienta y frotar la mezcla sobre él. Ponerlo en la zona caliente del horno sobre una bandeja. 3- Hervir las patatas, dejando cocer durante 10 minutos. Añadir los tallos del romero y los dientes los ajos, sazonar con sal y pimienta y añadir un buen chorro de aceite de oliva. Poner las patatas en la bandeja debajo del cordero para que atrape los deliciosos jugos. 4- Para hacer la salsa, mezclar la menta picada, azúcar, sal, el agua caliente y el vinagre de vino. 5- Cocinar el cordero aproximadamente 1 hora y 15 minutos, si gusta poco hecho, o una hora y media si se prefiere bien hecho. Sacar del horno, cubrir con papel de aluminio y dejar reposar 15 minutos antes de servir. Cortar y servir con las patatas y la salsa de menta. Información nutritional Contiene: Proteínas, Carbohidratos, y Lípidos (grasas). Información adicional El cordero asado forma parte de la cocina de la región de Castilla desde el Imperio Romano en España. Tradicionalmente se cocinaba al horno de leña en cazuelas de barro

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Dish name: Torrijas

Ingredients (Servings: 4-8) - 1 loaf of bread ( better if it is from the previous day ) - 160 gr of sugar - 750 mililiters of milk. - 1 cinnamon stick. - A bit of lemon peel (rind). - 3-4 eggs. - Olive oil.

Directions Put the milk into a saucepan and add the piece of cinnamon stick, a piece of lemon peel (rind)and the sugar. Heat the mixture until it stars to boil. Cut thick slices of bread and cover them with the milk generously. Let them rest for about ten minutes. In a large frying pan, heat the oilat 170º. Beat the eggs until they are fluffy in order to dip the slices of bread in the beaten eggs before frying them. Fry the slices of bread on both sides until they are browned. Drain them over absorbent cooking paper. Finally, serve then covered with a mixture of sugar and cinnamon or if you prefer with some honey syrup.

Nutritional information On the one hand it is a very caloric value plate. On the other hand this recipe is made of natural ingredients entirely.

Additional information It was originated in the 15th Century. It was created by nuns to make the most of the spare bread.

It is a typical Easter dessert.

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Nombre del plato:Torrijas

Ingredientes (Raciones: 4-8)

- 1 barra de pan (si no es especial para torrijas, mejor del día anterior) - 750 mililitros de leche - 160 gr de azúcar - 1 trozo de cascara de limón - 1 rama de canela - 3-4 huevos - Aceite de oliva virgen.

Preparación

• Pon la leche en un cazo con el azúcar, la piel de limón, la canela. Ponlo al fuego y cuando rompa a hervir, apaga el fuego. • Corta el pan en rebanadas gruesas y báñalas en la leche, dándoles la vuelta para que se impregnen bien. Déjalas reposar al menos 10 minutos. • Pon abundante aceite en una sartén para freír, pero que no esté excesivamente caliente (aprox. 170 grados). • Bate los huevos hasta que espumen un poco y pasa las rebanadas por el huevo batido antes de freír. • Fríe las torrijas por los dos lados hasta que estén doradas. Cuando las retires, escúrrelas sobre papel de cocina absorbente para desechar el exceso de aceite. • Por último cúbrelas con una mezcla de azúcar y canela en polvo o si lo prefieres con un jarabe de miel.

Información Nutricional

Las torrijas es un alimento muy calórico. Su ventaja frente a otros dulces es que sus componentes son naturales al 100 por 100. Información adicional

Sus orígenes datan del siglo XV y fueron un invento de las monjas para aproechar el pan sobrante. Es un postre típico de Semana Santa

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Spanish Menu

Breakfast

White coffee Toasted bread with extra virgin olive oil, crushed tomato and shaved Serrano Ham Orange Juice

Mid-morning snack

Apple

Lunch

Stew of seasonal vegetables Grilled chicken thighs and chips/fries Fruit Salad

Afternoon snack

Banana milkshake

Dinner

Green beans with boiled potatoes Baked hunk Plain yogurt

¡¡Enjoy your meal!!!

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Menú español

Desayuno Café con leche Pan tostado con aceite de oliva virgen, tomate triturado y virutas de jamón serrano Zumo de naranja

Media mañana Una manzana

Almuerzo Menestra de verduras de temporada Muslitos de pollo asados con patatas Macedonia de frutas

Merienda Batido de plátano

Cena Judías verdes con patatas al vapor Merluza al horno Yogur natural

¡¡Buen provecho!!!

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Roerich School

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